Prawn burgers (shrimp burgers) are bizarrely hard to find – but you can make them at home in under 30 minutes! Crispy prawn patties, juicy inside, sandwiched in soft buns slathered with creamy-sweet-savoury Bang Bang Sauce, I’d expect to pay upwards of $30 for this at a trendy bistro.
Crispy prawn burgers
Good prawn burgers are weirdly hard to come by. The ones I’ve tried have either been disturbingly bouncy (like over-firm Thai fish cakes), dry from overcooking, or just plain lacking in prawn flavour (I suspect….fillers!).
This homemade version fixes all that. I also like that it’s a great prawn recipe where it doesn’t really matter whether the prawns have been freshly plucked out of the ocean, or came in frozen bags from the grocery store. Freshly peeled prawns have a softer, juicier texture which is really noticeable in dishes like Garlic Prawns, whereas in prawn burgers, the difference is not as stark!
Use pillowy soft buns for the best eating experience and your favourite seafood sauce. I’ve gone with Bang Bang Sauce today, inspired by the flavours of the ever-popular Bang Bang Shrimp – crispy prawns tossed in a creamy-spicy sauce, a match made in heaven. Yes, that’s coming here soon!
Ingredients in prawn burgers
Here’s what you need to make these crunchy crispy prawn burgers!
1. For the crunchy crumbed PRAWN PATTIES
Prawns (shrimp) – You’ll need 400g/14 oz fresh (peeled yourself) or 500g/1 lb frozen raw prawns, which will lose about 100g/3 oz of water once thawed (frozen seafood releases a lot of liquid!).
Garlic – Blitzed up with the prawn for terrific fresh garlic flavour.
Green onion – For a touch of fresh flavour and nice little green specks. Wouldn’t be a deal breaker if you skipped this, or substitute with 2 tablespoons of very finely minced onion (any colour).
Panko breadcrumbs – Larger pieces than regular breadcrumbs for a crunchier crust!
Egg and flour – To make the panko stick. Just regular plain flour (all-purpose flour).
2. FOR THE BURGER
Soft buns – My top-shelf choice is brioche buns, for the pillowy softness, slightly sweet and buttery flavour. Else, any soft roll or bun will work, or you can cut rounds out of sandwich bread (I’ve seen this at restaurants, looks terrific and quite gourmet, with neat uniform rounds).
Lettuce – Finely sliced, so it sits nicely.
Gherkins – I use larger ones finely sliced into rounds. If you have smaller ones you can always finely chop and scatter.
Sauce options – I’ve used Bang Bang Sauce because prawns + creamy-sweet-barely-spicy sauce is a win! However, any sauce you enjoy with prawns or seafood will be terrific here – Tartare Sauce, Seafood Sauce, Aioli (please remind me to share a recipe!) or even a squirt of good ole’ ketchup!
How to make prawn burgers
I like to blitz half the prawns which turns into a paste and holds the patty together (no egg needed for binding) while the rest is chopped up and stirred through the mixture so you get nice little prawn chunks in the burger.
Chop the prawns up into small pieces, just under 1cm / 0.2″.
Blitz half the prawns using a stick blender with garlic until it becomes pasty. No need to be super meticulous about ensuring every little bit is blitzed, because we stir in prawn chunks anyway.
Prawn patty mixture – Scrape the prawn paste into a bowl and mix by hand with the remaining chopped prawns, green onion, salt and pepper.
Form balls – Using slightly wet hands to prevent the mixture from sticking, roll the mixture into 4 balls.
Flour – Working one ball at a time, coat in flour and shake off excess. Note: The mixture is quite soft so I find it’s easier for handling to do the dredging steps in ball form then press into pattiy shapes at the end.
Egg – Then roll in the egg, and allow the excess to drip off.
Panko – Place the ball in panko breadcrumbs and press down into a patty. Make it a smidge larger than the size of the burger bun, bearing in mind it will shrink slightly and become a little thicker as it cooks.
Flip using a spatula and press down to make the panko adhered. Reshape as needed – the edges might crack, your patty might not be a perfect circle when you squish it (gasp shock horror!)
Cooking and assembling
Patties made, let’s cook! Though you get a more even golden surface if you deep fry rather than pan fry, I figure it doesn’t really matter because once assembled in the burger, nobody can see the surface!
Repeat – use all the prawn mixture to make 4 crumbed patties in total.
Cook – Heat oil in a non stick pan over medium high heat (or even medium, if your stove is strong). Cook the prawn patties for 2 minutes on each side until golden, then remove onto a paper towel lined tray.
TIP: The sides of your prawn patties should go golden from the oil splattering up the sides as it cooks, but if not, you can just stand them on the side and roll across the pan – they will colour almost on contact. I didn’t do it for the recipe video but for the photos I did.
Bang Bang Sauce – Just mayonnaise, sweet chilli sauce and sriracha. Mix, then it’s ready to use! See ingredients section or recipe card for other sauce suggestions.
Assemble – I always have a specific order in which I build burgers and sandwiches! For prawn burgers, this is how I do it: smear base with sauce, place prawn patty on top. Cover with gherkin slices, pile on shredded lettuce then top with a sauce smeared lid. READY TO EAT!
Gold standard would be to serve these with a side of homemade French fries, but that was out of reach for me today. So I just baked some frozen ones.
As for getting ahead, they can be crumbed then kept in the fridge for a few hours but I wouldn’t do it too far ahead as the salt in the prawn mixture will draw moisture out and make the panko soft. Which is fine if it’s just a bit as it will crisp up when cooked, but if you leave it too long you’ll compromise the crispiness. Nobody wants a soggy prawn burger.
In all honesty, I can’t remember the last time I saw a prawn burger on a menu. So I really hope you get to try this! – Nagi x
Watch how to make it
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Crispy Prawn Burgers (Shrimp)
Ingredients
Prawn patties
- 400g / 14oz fresh OR 500g/1lb frozen raw peeled prawns (shrimp) (Note 1)
- 1 garlic , minced
- 1/4 cup green onion , finely sliced
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Crumbing:
- 1 egg , lightly whisked with a fork
- 1/2 cup plain flour (all-purpose flour)
- 1 1/4 cups panko breadcrumbs
- 1/2 cup olive oil , or any neutral flavoured oil (vegetable, canola etc)
Burgers:
- 4 brioche buns (10-12cm / 4-5" wide) or other soft white buns, lightly toasted
- 1 1/2 cups shredded iceberg lettuce or cos lettuce (romaine)
- Gherkins , finely sliced
- Bang Bang Sauce (recommended!), Tartare Sauce (use this one), Peri-naise, even ketchup!
Instructions
ABBREVIATED RECIPE
- Blitz half prawns and garlic, mix with rest of pattie ingredients. Roll into balls, dredge in flour, egg, then flatten into patty in panko, flip to coat. Fry 4 minutes until golden, assemble burgers.
FULL RECIPE
- Thaw – If using frozen prawns, thaw thoroughly and discard excess water (you lose ~20% in weight in water), then chop into 8mm / 1/3" pieces.
- Blitz – Put half the prawns and garlic in a jug large enough to fit the head of a stick blender. Blitz until it becomes a paste (no need to puree 100% perfectly).
- Prawn patties mixture – Scrape into a bowl. Mix in the chopped prawns green onion, salt and pepper. The mix will be sloppy, but don’t worry – it firms up as it cooks, and the shaping method handles the softness. 🙂
- Dredging station – Put the egg and flour in separate shallow bowls, and the panko on a plate (need squishing space).
- Crumb – Using slightly wet hands, roll mixture into 4 balls. Coat ball in flour, then egg (let the excess drip off), then press down into a patty in the panko. Make it a smidge larger than the size of your bun (it shrinks a wee bit). Flip using a spatula, press down to adhere panko and make sure to coat the sides. Remove with a spatula onto a plate, repeat with remaining balls.
- Cook – Heat the oil in a large non-stick pan over medium high heat. Cook patties for 2 minutes on each side until golden, then remove onto a paper towel lined tray.
- Assemble burgers as follows – smear base with sauce. Top with prawn patty, cover with gherkins, pile on lettuce. Smear lid with sauce, place on top, EAT! (Homemade fries on the side are the ultimate sidekick but were out of reach today, so I used frozen).
Recipe Notes:
Nutrition Information:
Prawns, prawns, prawns!
Or shrimp – if you’re in the States. 🙂
Life of Dozer
The CEO has introduced a new rule: all staff must bring their comfort toy to work. Here he is, leading by example.
He encourages a culture of outperformance.
The recipe said to blitz half the prawns, but it doesn’t say to add the other half. Was that something I should have just assumed where it says to add to the rest of the patty ingredients?
See INSTRUCTIONS the first item number 1 ABBEVIATED RECIPE, item 1 reads, Blitz half prawns and garlic and mix with the rest of the pattie ingredients.
I must admit I had to read the recipe a second time to pick up this information.
Thanks Pamela, let me make it clearer 🙂 – N x
Hi Michelle! I shortcut with “add remaining ingredients” 🙂 I’ve written it out fully now! Thanks for the question, always helpful when readers point out grey areas in the instructions 🙂 – N x
Thank you. I figured that was the answer, but I wanted to be certain.
$5.00 to make at home?? Shrimp (prawns) must be very inexpensive in Australia. More like $10.00lb. here in the US. (on sale, that is)
Each burger, Patricia!! Not in total 🙂 Prawns start at $25kg ($12.50 lb) and go up depending on where it’s from, quality etc 🙂 So all my ingredients cost around $20 in total. – N x
Can the patties be frozen after breading? 4 burgers is too much for me (cooking for 1) in one sitting. 3 extra frozen patties would be nice.
I don’t really think it’s a good idea to refreeze thawed out uncooked prawns. Maybe possible if they were fresh but Nagi suggested these are unsuitable for freezing
Hi Greg! If the prawns were fresh then yes you can freeze, but if you thawed frozen prawns then don’t freeze again – food safety reasons. 🙂 – N x
Okay. Don’t freeze after breading. Any substitute for the egg? 4 burgers = 1 egg is way too much for one person. What can be used as a thickener for 1 or 2 burgers?
I have never seen prawn burgers on any menu, but now I must have them. This looks fantastic.
Hope you get a chance to try them Geni! – N x
All CEO’s should be like Dozer- making the job place fun. And Dozer I’m glad to see you look like you’re feeling better. Sending you lots of hugs.
Definitely a little different to my days in corporate – and I am not complaining! 🙂 HUGS back to you too Debbie – N x
Fantastic recipe…..I’ve a kilo+ of prawns ready to use…..
Only downside for me is just let Dozer rest….!
He’s already a STAR….!!
He loves the attention 😈
Looking forward to making this – we L.O.V.E. shrimp!!! And today Dozer is killing me… what an overachiever ❤
Cutest CEO ever 😂
Another delicious recipe Nagi, cannot wait to try it!… Dozer is absolutely adorable as always 😀
Hope you get a chance to try it Carol! – N x
Ooooh ! will try this soon :-)’ Believe it or not … mom and pop cafes around western North Dakota USA have had “shrimp burgers” on the menu since the 1960s at least that’s when I worked in Medora and first tasted them ! I don’t know if it is a restaurant supply item or they make their own ?
Really! I wondered if they were more common in the States. Over here in Australia they are rare! I find it weird because us Aussies LOVE shrimp!
Nagi, just another great recipe and i bet another 😋 delicious one. I have not seen or even heard of a prawn pattie, can’t wait to make them. I love making your prawn toast.
mr Dozer enjoy your book tour and your moment in the Spotlight…
Ohhhhh!!! THE PRAWN TOAST IS SO GOOD!!!
Thank you for this recipe, I put it on my ´to do very soon list 😉! I am currently prepari g your ´easy Thai pork bites’ with … cubes of swordfish 😇(not sure it will work !)
Best regards to Mr Super CEO !
Did you like it??!! I would think it would be terrific!!
Am not a burger lover but this simple beauty has huge drawing power! Romaine lettuce, tartare sauce and Scandi-style pickled cucumbers methinks! Love that Dozer seems to be coming ‘good’ – methinks he may quite enjoy the hullabaloo to come! I dig his fave toy!
Tartare and pickled cucumbers sound perfect! I think Dozer secretly laps up all the attention too… especially when his favourite toy is involved. So happy you liked the look of these! – N x
Take those prawn heads and tails and use them to make your own prawn oil.
YES! So good! I do it for my prawn pasta 🙂 – N x
Well done on your tour dates Dozer so glad you’re up to the spotlight you superstar ( and mummy must be so proud )
These look like those delicious Prawn fritters some Thai restaurants do yummo
Haha, Dozer is absolutely lapping up his superstar status – I think he believes the spotlight was always meant for him! 😂 You’re right, they do have that Thai prawn fritter vibe, just in burger form. So glad you like the look of them! – N x
Hi Nagi,
I love the recipe for prawn burgers. Do you think I could do them like chips as a finger food item with dipping sauce? Just a thought.
Thanks
I think that’s a great idea Moira. Though I’d suggest rolling/shaping them like a small baton (stick shaped) instead. Easy to pick up and dip.
That’s what I’m planning for a cocktail party, make them into small two-bite patties with bang-bang sauce dip on the side
BRILLIANT IDEA! I am going to try it myself! – N x
Hi Moira! That would be amazing 🙂 Just thinking of the easiest way to make them that shape, the mixture is a bit soft. I think still start in ball form then shape into chip shapes in the flour, I think that will be easiest! I might have to try that myself 🙂 – N x
Thank you Nagi. Perfect footy pre-final food for this weekend. Go the Brisbane Lions.
Dozer is just so special❣️
There was a footy finals this weekend…?? 🤪
Would the patties be alright to freeze pre breadcrumming?
Hi Daniela! Definitely, if the prawns were not frozen beforehand – for food safety reasons, once raw frozen prawns are thawed, don’t freeze again raw 🙂 – N x
I’m narky so I’m going to double crumb and leave out the poisonous gherkin. Lettuce and tomato, I think. Definitely not beetroot for this 😉
DOUBLE CRUMB! Might have to try that myself 🙂 – N x
What frozen prawns do you recommend. Coles, Woolies, Aldi Costco . Can anyone recommend ones that’s aren’t too strong in flavour?
Hey Peter. I am not a big seafood lover! I made Nagi’s Pad Thai with prawns instead of chicken as that is what my daughter requested. I used Karumba Frozen Raw Prawns with tails off. I got them from Coles. They are Banana Prawns from the top of Australia and cheaper than the imported ones. Very mild and sweet flavour and were delicious pan seared.
Costco prawns have no preservatives just prawn and water so I always go with them.
The same brand is sold at Coles too! I can’t remember the name but I can picture the packet 🙂
Hi Peter – I don’t find any of the frozen ones I’ve had from grocery stores have a strong flavour. The stronger flavour ones tend to be the fresh ones that sell for a premium at the fish markets and fish mongers, I find 🙂 – N x
A “bloke/man” must have plenty of toys, I have been with my bloke for around 50 years, I know. You have a lovely “blond bloke”, and you cherish him too …… even when they go grey and forget things at times, they are still your soul mates – please give him a cuddle for me
I bet your bloke has stockpiled plenty of “manly” toys in those 50 years!!! Cuddle passed on and sleepily received 🙂 – N x