Pork & Prawn Burgers
Ingredients
- 2 pkts Three Aussie Farmers 'Outback' pork burger patties
- 4 Brioche hamburger rolls
- 2 tbs Butter, melted
- Oak Lettuce Leaves
Prawns
- 12 large Prawns
- 1 1/2 tsp Ground Pepper Berry
- 1 tsp Ground Lemon Myrtle
- 4 tbs Olive Oil
- 1/2 Juice of Half Lemon
- Pinch salt & pepper
Finger Lime Mayo
- 250 ml 2 egg yolks
- 1 tbs Dijion Mustard
- 2 tsp Lime Juice
- 250 ml Grapseed Oil
- 6-8 Finger Limes, halved & beads squeezed out
- 1/4 Bunch of Chives
- Juice of Half Lemon
- Pinch of Salt Bush
Instructions
- PRAWNS – mix all marinade ingredients together then place in the peeled prawns to marinade for 30mins
- FINGER LIME MAYO – in a bowl add egg yolks, dijon & a pinch of salt – whisk well togetherThen add a drop of oil & whisk well, add more drops – whisk & then with a slow steady stream add oil while whisking – once thick, add lime juice & whisk again
- Add finger limes, chives & taste – season with salt bush or salt
- PORK BURGERS – Spray oil your Weber BBQ & then preheat to high – once hot place the pork patties on, place lid down – cook for for 6-7 mins on each side until cooked through
- At the same time cook your prawns – basting with marinade throughout – these will only take 2-3mins on each side depending on their size
- Cut brioche buns in half – brush with some butter & place on the Weber grill to heat through with a slight char.
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