Shrimp Burger with Chipotle Mayo

This is inspired by the amazing shrimp burgers that you find @la_tostadaria in LA. Their version has a mango salsa, crispy potatoes and the classic Oaxaca cheese to hold the burger together. Sadly it’s practically impossible to find this cheese at the moment but I found that a cheap mozzarella and edam works just as well. Make sure you get yourself some decent prawns for this and don’t skip out on the pickled jalapeños - trust me!

Serves 2
Ingredients:
10 king prawns, peeled and deveined
100g mozzarella pre-grated
100g edam pre-grated
Zest of 1 lime
1/2 tsp garlic powder
Salt and peper
1 tbsp butter
2 tbsp olive oil

For the mayo
1 medium egg yolk
150ml sunflower oil
1-2 tbsp apple cider vinegar
Zest and juice of 1/2 a lime
2 tbsp chipotle paste
1/2 garlic clove, grated
1 tsp maple syrup

Toppings
Lettuce
Tomato
Crispy onions
Chopped pickled jalapeños
Sliced radishes
Toasted brioche bun

For the mayo, use an electric whisk and add the yolk. Slowly trickle in half of the sunflower oil and the mix should start to thicken and go white. Then beat in the vinegar and lime juice and then slowly trickle in the rest of the oil. Stir in the garlic, maple syrup, chipotle paste and salt and pepper to taste.

For the burger, add the prawns into a bowl and mix / marinate with lime zest, salt, pepper and garlic powder. Mix the 2 cheeses together. Set a large frying pan to a high heat and add the butter and olive oil. Then add two separate piles of 5 prawns into the pan. Make sure they are all touching the surface of the pan. Fry for 1.5-2 mins before turning over and fry for another 30 seconds and then add two heaped piles of cheese on top of prawns. Turn down the heat. Fry for 30 seconds and then use a spatula to turn over. The cheese should have melted around the prawns and stuck them together. You can push the cheese down with the spatula. Add straight into a toasted burger with toppings and mayo on top.