CHUR prawn burger recipe

When we are out and about grabbing a famous Sydney Chur Burger from Chef Warren Turnbull is one of our fabulous favourite things to do. When we’re at home, throwing a burger on the grill is also a terrific way to satify our craving. Now we can have the best of both worlds with >> Warren Turnbull’s top ten tips for making the perfect burger

We are also loving this recipe he has shared. Give it a try.

Chur prawn burger

Prawn Burger

Serves four


4 burger buns, warmed and toasted
500g prawn meat, shelled and deveined
½ lemon zest
Juice of 1 lemon
1 tbsp chopped parsley
2 avocados
220g ZOOSH 1000 Island dressing
15g chopped jalapenos (tinned or jarred)
1 tbsp chopped dill
¼ iceberg lettuce, finely sliced


1. In a food processor, pulse prawn meat for 20 seconds until just mixed (don’t blitz too long otherwise will become too mushy)
2. Place in a bowl and add lemon zest and parsley with a generous pinch of salt
3. Form 4 x 125g burger patties then refrigerate until ready to cook
4. Remove stone and skin from avocados and place in a bowl with lemon juice, a generous pinch of salt and mash with the back of a fork, leaving the mixture slightly chunky so it has texture and refrigerate until ready to use
5. Mix dill and jalapenos into ZOOSH 1000 Island dressing and refrigerate until ready to use
6. In an oiled, hot, non-stick fry pan, cook prawn patties for 3 minutes on each side or until cooked
7. When prawn patties are cooked, squeeze fresh lemon juice and season with sea salt

To serve:

Place a spoon of 1000 Island dressing on top and bottom of bun, add iceberg to bottom bun and then prawn pattie. Spoon avocado mixture on top of pattie and place burger lid on top to serve.

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