Nathan Outlaw’s seafood burger | Seafood recipes | Jamie magazine (2024)

DifficultyNot too tricky

1. Peel and finely chop the shallots and garlic. Deseed and finely chop the chilli.
2. Heat 2 tablespoons of oil in a frying pan over a medium-low heat, then add the shallots, garlic and chilli. Cook for 3 minutes, or until softened but not coloured. Set aside on a plate to cool.
3. Roughly chop and place the cod into a blender, then pulse for 20 to 30 seconds; it should still have some texture.
4. Scoop it into a bowl, add the crabmeat and stir to combine.
5. Peel and devein the prawns, roughly chop, then add to the bowl with the cooled shallot mixture. Season and mix well.
6. Divide the mixture into four equal portions and use your hands to mould them into patties. Put them on a plate in the fridge for 45 minutes.
7. Get your barbecue going to a high heat, then make the mayo.
8. Put the egg yolks and 2 tablespoons of lemon juice into a bowl and whisk to combine.
9. Keep whisking while you add the sunflower oil – slowly add it in drips to begin with, then gradually pour it in a steady stream until it’s all incorporated and the mayo is thick.
10. Finely grate or stir in the wasabi until combined, and season with a pinch of sea salt. Finely chop and stir in the rocket (if using). Set aside in the fridge until needed.
11. When you’re ready to cook, trim and thread the lettuces onto a large barbecue skewer.
12. Brush the seafood patties with a little oil and place them on the barbecue for 3 minutes.
13. Turn and cook for a further 3 minutes, adding the lettuce skewer at the same time. Char them for about 1½ minutes on each side.
14. Halve and pop the burger buns on to toast for 10 to 20 seconds, until bar–marked.
15. To assemble your burger, place a couple of the baby gem leaves on the bottom half of each burger bun with some pickled onions, then top with the patties.
16. Add a generous dollop of the wasabi mayonnaise, sandwich everything together with the bun tops and serve.

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