Want to elevate those everyday essentials? This new homeware drop marries style with practicality seamlessly
Want to elevate those everyday essentials? This new homeware drop marries style with practicality seamlessly

Sarah Gill

Day tripper: places to visit that are under a few hours from Cork City
Day tripper: places to visit that are under a few hours from Cork City

Sarah Finnan

The Irish fashion set on their ride or die denim
The Irish fashion set on their ride or die denim

Freya Drohan

Take a look around Rory O’Connell’s delightful Cork farmhouse
Take a look around Rory O’Connell’s delightful Cork farmhouse

IMAGE Interiors & Living

WIN a range of wellness candles from Essentials Aromatherapy
WIN a range of wellness candles from Essentials Aromatherapy

IMAGE

The startling difference between raising boys and raising girls
The startling difference between raising boys and raising girls

Amanda Cassidy

Tried & Tested: I had an Astro Manifesting Consultation to help manifest my 2023 goals — here’s how I got on
Tried & Tested: I had an Astro Manifesting Consultation to help manifest my 2023 goals...

Sarah Gill

Supper Club: Nori-crusted salmon with soba noodles
Supper Club: Nori-crusted salmon with soba noodles

Meg Walker

My Mullingar: Musician and author Bressie
My Mullingar: Musician and author Bressie

Niall Breslin

Valentine’s Event Guide: 5 alternative excursions for you to book now
Valentine’s Event Guide: 5 alternative excursions for you to book now

Sarah Gill

Image / Living / Food & Drink

What to eat tonight: Grilled prawn cocktail burgers


By Meg Walker
29th Apr 2022
What to eat tonight: Grilled prawn cocktail burgers

Moreish sliders without the beef: these prawn burgers are delicious and super-easy. Invite friends over for a different kind of barbecue or wow the family.

“When I first mentioned this burger to George, he gave me a look that I’ve come to know very well – it’s the ‘calm down Terry, you’re getting carried away fella’ look,” says Terry Edwards of his pal and cookbook co-author George Craig. “But once I had made it, he was converted (which is usually the case).” This burger is a delightful play on a classic prawn cocktail.

Cook it, eat it and make your own mind up – I’m pretty sure you’ll love it too!

Grilled Prawn Cocktail Burgers
Serves six large burgers or ten sliders

Ingredients

1 tbsp olive oil, plus extra for grilling
1 large onion, finely diced
2 garlic cloves, finely chopped
1 carrot, finely diced
2 tsp cayenne pepper
1 tsp smoked paprika
zest and juice of 1 lemon
1kg jumbo prawn tails, peeled
2 tbsp soft white breadcrumbs
salt and freshly ground black pepper

For the cocktail sauce
75g mayonnaise
75g ketchup
Tabasco, to taste
15ml brandy
splash of Worcestershire sauce
1/2 tsp smoked paprika

To serve
6 brioche buns (or 10 mini ones)
baby gem lettuce leaves
sliced beef tomato
pickled cucumber

Method

Heat the oil in a pan and gently sweat the onion, garlic and carrot over a low-medium heat for about 10 minutes, until the onions are soft. Transfer to a bowl to cool completely and then add the cayenne, paprika and lemon zest and juice.

Place the prawn tails in a food processor with the cooled vegetables and breadcrumbs and blitz to a coarse mixture. Season with salt and pepper. Fry a small amount of the mixture so you can taste and adjust the seasoning if necessary.

Divide and shape the mixture into 6 flattened patties and chill in the fridge for 30 minutes while you prepare the sauce.

Combine all the sauce ingredients together in a bowl; taste and adjust the seasoning and set aside until ready to serve. (If you have a squeezy bottle, pour the sauce into one of these.)

Lightly oil both sides of each patty and place on the hottest part of the barbecue for 2 minutes on each side, turning carefully. Then move over to a cooler part of the barbecue for another 8-10 minutes, turning halfway through cooking.

Spread (or squirt) both sides of the brioche buns with the cocktail sauce and assemble the burgers with lettuce, tomato slices and pickled cucumber.

 

Terry & George - FINAL cover

Extracted from Feeding Friends by Terry & George: Great Recipes to Cook, Eat andShare by Terry Edwards and George Craig (Hodder & Stoughton). Photography – Georgie Clarke.