Tuna & Prawn Burgers serves 4
This is a great recipe adapted from Grangers very popular Australian restaurant.
Ideally make the burgers the day before you need them to give the flavours a chance to meld and firm up.
4cm thumb of fresh ginger (approximately 23g ), peeled and roughly sliced in discs
1 handful of fresh coriander
1 red chilli deseeded and in 4 pieces (you will need to decide yourself how much to use as they can be so different)
2 lime leaves
1 clove garlic
200g fresh tuna
400g raw prawns, peeled and deveined
lettuce and radish slices (crisped in iced water) to serve
& home made mayonnaise.
Place the ginger, coriander, red chilli, lime leaves and garlic in the Thermo bowl chop 3 seconds, speed 8 repeat several times, scraping the mixture back down with a spatula. Then add the tuna and half the prawns. Chop 3 seconds speed 6. Roughly chop the remaining prawns by hand for texture and stir into the mixture with a spatula.
Season with salt and pepper.
Divide the mixture into 4 balls and with wet hands shape into patties. Leave uncovered in the fridge overnight to dry out.
They will simply need BBQing for maybe 4 minutes each side ready to serve in your homemade brioche buns with lovely fresh salad leaves and homemade mayo (stir through some lime and even fresh coriander or a dash or chilli sauce). Be sure to have your own BBQ sauce too.