Pork and prawn burger with sriracha butter
Makes: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Pork and prawn burger with sriracha butter
These pork burgers are flavoured with a homemade Old Bay spice mix, which is traditionally used to flavour Maryland crab cakes
Makes: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
657Kcal
Fat
38gr
Saturates
17gr
Carbs
36gr
Sugars
7gr
Fibre
1gr
Protein
41gr
Salt
2.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the burgers
- 1 x 500g pack Taste the Difference 12% fat pork mince
- 1 shallot, finely chopped
- 1 tsp mustard powder
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp fennel seeds
- ½ tsp cayenne pepper
- ¼ tsp ground allspice
- 1 tbsp olive oil, to cook
To serve
- 1-2 tsp sriracha, to taste
- 75g soft butter, plus extra to serve
- 16 jumbo raw prawns, defrosted, shells removed
- 4 brioche burger buns
- handful of salad leaves
Step by step
Get ahead
All the burger patties should be prepped at least 2 hours ahead of cooking and can be made up to 24 hours ahead.
- Put all of the burger ingredients, except for the oil, in a bowl with a good pinch of salt and mix well with your hands. Shape into four patties, cover and chill for at least two hours.
- Meanwhile, mix the sriracha through the butter, to taste. Shape the butter into a log, wrap and chill until needed (see ‘Get ahead’ tip).
- Remove the burgers from the fridge around 30 minutes before cooking to come to room temperature. Light the barbecue for direct cooking. Rub the burgers with the oil and barbecue for around 5-6 minutes each side, or until cooked through. Alternatively, cook on a griddle pan on the hob.
- Meanwhile, thread the prawns onto metal skewers and grill on the barbecue for 2 minutes, or until pink and cooked.
- Butter the rolls, then place a handful of salad leaves on the bases. Top with the burgers and prawns, then add slices of the sriracha butter to melt over. Top with the bun lids and serve.
