Luxury Crab and Prawn Burgers on Brioche Buns with Parsley and Chilli Mayonnaise

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Melt in the mouth, sweet crab and prawn burgers, served on soft, buttery Brioche buns with a parsley, chilli and lemon mayonnaise, crispy lettuce and sweet, sun-soaked Italian tomatoes.

These utterly delectable luxury burgers are perfect for a relaxed but special occasion. They are quick and easy to make, but it is important the burgers are made in advance so they have time to chill for 30 minutes in the freezer before cooking. They then need to be gently fried and quickly assembled with the mayonnaise, lettuce and tomatoes.  Luxurious yet informal food, ideal for a summer gathering or celebration. Sadly, no celebration last night, but a thrilling final match of the Euros 2020; at least we had a delicious supper!

How to make Luxury Crab and Prawn Burgers on Brioche Buns with Parsley and Chilli Mayonnaise

Collect all your ingredients together:

For the burgers –

• spring onions, trimmed and thickly sliced
• flat-leaf parsley
• chilli flakes
• fresh or tinned crab meat – white or a mix of white and brown
• fresh, peeled and de-veined king prawns
• fresh skinned salmon
• lemon juice
• fine salt
• freshly ground black pepper
• olive oil – for cooking

For the Parsley and Chilli Mayonnaise –

• chilli flakes
• olive oil
• good quality mayonnaise – I used Hellman’s
• finely chopped flat leaf parsley
• lemon juice
• fine salt
• freshly ground black pepper

You will also need –

• burger buns – Brioche buns are the best
• sliced tomatoes
• lettuce – I like Iceberg
• gherkins

Start with the burgers:

1. Put the spring onions, parsley and chilli flakes in a food processor and pulse until finely chopped. Remove from the processor and set aside. Alternatively chop the onions and parsley by hand.
2. Put half the prawns into the food processor and process until blended.
3. Add the remaining prawns and salmon and pulse to mix and in large chunks.
4. Now return the parsley and spring onion mix to the food processor with the crab, lemon juice and seasoning.
5. Pulse until the fish and shellfish are in smaller chunks and the parsley and spring onions are mixed through.
6. Divide the mixture into 6 (roughly 155g each) and shape into patties. I use pastry cutters to help me shape them evenly. See pictures.
7. Place the burger on baking parchment on a flat surface ( I use a chopping board) and pop in the freezer for 30 minutes. If not cooking after 30 minutes, cover with cling film and transfer the burgers to the fridge ready to cook. Check the sell-by dates on the crab, prawns and salmon – you can store the burgers in the fridge no longer than the earliest sell-by date.

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Make the Parsley and Chilli Mayonnaise:

1. Pour the olive oil in a small saucepan and add the chilli flakes. Cook over a very low heat for 4 – 5 minutes to allow the flavours to infuse. Take off the heat and leave to cool.
2. Meanwhile measure the mayonnaise, parsley, lemon juice and seasoning into a mixing bowl and ad the chilli oil when cool.
3. Mix thoroughly, cover and store in the fridge until you are ready to use.

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Cook the burgers and make up the burgers:

1. Heat the oil in a frying pan over a moderately high temperature and when hot, add the burgers
2. Turn the heat down to medium and cook burgers on both sides for around 4 minutes per side until lightly caramelised and the flesh is cooked through.

NB The burgers will soften as they cook on the first side so treat them carefully. As they continue to cook on the other side, they will firm up a little, but still soft and melt in the mouth.

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Make up the burgers on the Brioche:

1. Either lightly toast the burger buns or heat through in a warm oven. I warmed these in an oven heated to Fan Oven 100°C/120°C/250°F/Gas mark ½ for 5 minutes.
2. Add a layer of mayonnaise on the base of the burger bun.
3. Add the cooked burger.
4. Slice some tomatoes, place on top and sprinkle with some freshly ground black pepper and a touch of sea salt.
5. Add some lettuce.
6. Followed by some more mayonnaise.
7. Finish with the top of the burger bun and dive in!

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.