Cod and Prawn Burger with Crispy Pancetta Recipe
With the mixture of ingredients in this recipe, you’ll need a food processor or stick blender to create your fish-filled patties.
Serves 4 Total Time 25 mins, plus chilling time
- 320g raw king prawns
- 30g flat-leaf parsley, roughly chopped
- 20g dill, roughly chopped
- 65g capers, drained and rinsed
- zest of 2 lemons
- 1 tsp garlic granules
- 500g skinless cod loin, diced
- drizzle of olive oil
- 4 large seeded burger buns, sliced open (we used Ocado’s Large Seeded Burger Buns)
- 16 slices of pancetta
- 4 tbsp tartare sauce, plus extra to drizzle
- 8 leaves of little gem lettuce
- 16 cornichons cut into thinly sliced chips
- Place the prawns, herbs, capers, lemon zest and garlic into a food processor and blitz to a purée (or use a stick blender). Transfer to a bowl, add the cod, season with pepper and use your hands to incorporate. Divide the mixture into 4 even portions, then shape into rounds. Chill in the fridge for 30 mins while you prepare the barbecue for cooking.
- When the flames have died down to hot embers, place the buns on the grill cut-side down to toast. Set aside.
- Drizzle a little olive oil on your hands then gently rub the outside of the burgers to coat lightly. Place onto the hot barbecue and cook for 5–6 mins each side until cooked through. Meanwhile, cook the pancetta slices for about 3 mins until crispy, either in a cast-iron or barbecue-safe frying pan over the coals or in a frying pan on the hob.
- To assemble each burger, spread ½ tbsp tartar sauce on each of the griddled bun halves, then add two lettuce leaves and four cornichon slices. Top with a cod burger, four slices of crispy pancetta and an extra drizzle of tartar sauce, if you like, before finishing with the bun lid. If you’re feeling hungry, add some chips on the side.
And to drink…
This South African sauvignon blanc combines a lovely freshness with summery fruit flavours.
Hungry for more? Check out more delicious burger recipes here.