A fragrant mini crayfish burger with chilli, garlic and spring onions. Finished with a home made lime mayonnaise
Peel and finely dice the shallot and the garlic. Cut the chilli in half and discard the seeds. Finely chop the chilli. Roughly chop the coriander. Remove the root and the outside skin from the spring onion and finely slice it.
Place the breadcrumbs, egg, salt, pepper and the crayfish into a food processor and quickly pulse, leaving some texture. Once the mixture is pulsed, add the other ingredients and mix well ensuring all the ingredients are evenly distributed.
Shape the mixture into evenly sized mini patties.
Cut the green chilli in half and remove the seeds. Finely dice the chilli.
Cut the limes in half and squeeze them into a bowl with the egg yolks. Whisk together to egg yolk and the lime juice. While whisking, slowly add the oil until it has all been incorporated. Finally, add the diced chilli. Add some salt and pepper for taste.
Set the mayonnaise aside ready to assemble the burger.
Remove the ends of the spring onions and the outer skin. On the angle, slice the spring onions finely. Once chopped, mix the spring onion with the mizuna.
Heat a large frying pan. When the pan is hot, add the oil followed by the burgers. Cook the burgers for 2 minutes on each side until they are golden brown.
To serve the burgers, Place the burgers into the burger buns, top with the chilli mayonnaise and finish with some spring onion garnish.
«If you are unable to find crayfish, use raw prawns. If you use raw prawns you may require more breadcrumbs due to the water content in the prawns. »