Garlic Prawn Burger – Gambas al Ajillo Burger
Recipe for juicy burgers with chilli garlic prawns and a creamy dill dressing.
Servings 4 servings
Ingredients
- 4 burger buns – click here for my homemade brioche bun recipe
- 4 handfuls crisp salad leaves – I use lamb's lettuce and rocket
Gambas al ajillo
- 600 g raw tiger prawns, king prawns or similar
- 1 red chilli, with or without seeds – to taste
- 8 cloves garlic, finely grated or crushed
- 2 handfuls parsley, finely chopped
- 100 g butter
- 100 ml olive oil
- Salt and pepper
Dill dressing
- 300 ml crème fraîche
- 1 bunch fresh dill, finely chopped
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp onion powder – optional
- Salt and pepper
Instructions
Dill dressing
- Mix all the dressing ingredients together and season to taste with salt and pepper.
- Keep it chilled until ready to serve.
Gambas al ajillo
- Peel and clean the prawns, making sure to remove the vein along both the back and the underside. Pat them dry with a little kitchen paper.
- Slice the chilli, taste it and judge from its heat how much you want to add to the mixture.
- Combine the butter, oil, chilli and garlic in a saucepan, season with salt and pepper and let it simmer gently for 10-15 min. so the mixture takes on plenty of flavour. Stir in the parsley at the end.
- Spread the prawns out in a small ovenproof dish, pour the hot oil mixture over them and bake in a preheated conventional oven (top and bottom heat) at 200°C for 10 min.
Burger
- Warm the burger buns.
- Spread the bottom halves with dill dressing and top each with a good handful of salad leaves.
- Divide the prawns between the burgers. Drizzle over some of the butter and oil mixture too – make sure some of the garlic and chilli goes over the prawns as well; it adds wonderful flavour.
- Finish with the top half of the bun, also spread with dill dressing.