Prawn burgers with tomato, avocado and basil mayonnaise

Charcoal brioche buns add wow element to these scrumptious prawn burgers.

INGREDIENTS

• 3/4 cup basil leaves
• 1 lemon, zest finely grated, juiced
• 1 garlic clove, smashed
• 1/2 cup (150g) mayonnaise
• 1/3 cup (25g) panko breadcrumbs
• 1 large truss tomato, sliced
• 1 avocado, peeled, pitted, sliced
• 1 small red onion, thinly sliced
• 4 Coles Finest Charcoal Brioche Burger Buns, split
• 1/4 cup (60g) sour cream
• 650g raw banana prawns, peeled, deveined
• 40g butter, at room temperature
• 8 butter lettuce leaves
• Olive oil, for brushing

INSTRUCTIONS

1. In a food processor, blend the mayonnaise, sour cream, basil, lemon zest, 2 tablespoons lemon juice and garlic. Season with salt and pepper. Reserve ½ cup basil mayonnaise in a small bowl for serving.
2. add the prawns and breadcrumbs to the final basil mayonnaise in the food processor. Pulse about 15-20 times or until the mixture is blended and the prawns are coarsely chopped.
3. Line a baking tray with baking paper. shape the combination into four 1.5cm-thick patties that are the width of the buns. vicinity at the tray and refrigerate for 30 minutes or till chilled.
4. put together a barbeque flat plate for medium warmness. Brush the prawn patties with oil and sprinkle gently with salt. cook the patties for 2½-3 mins every aspect or till crisp on out of doors and cooked through.
5. in the meantime, butter cut sides of buns. cook dinner buttered aspects on barbecue for 1-2 mins or till toasted.
6. top the bun bases with lettuce and patties. vicinity tomato at the patties. pinnacle with reserved basil mayonnaise, avocado, onion and bun tops.