Lobster roll with burger sauce and pickles
This is quite the burger! A prawn and lobster patty with vintage cheddar, burger sauce and, if you like, lobster claw meat and pickles to garnish.
Ingredients
For the lobster patties
- 300g/10½oz cooked small prawns, half roughly chopped, half left whole
- 50²µ/1¾´Ç³ú double cream
- 10²µ/â…“o³ú pickled ginger, finely chopped
- 200g/7oz cooked lobster meat diced into 1cm/½in pieces (save the claw meat to garnish if possible)
- 2 spring onions, sliced thin into rounds
- 1 lemon, zest, only
- 1 lime, zest only
- 15g/½oz fresh chives, snipped
- 15g/½oz fresh chervil, finely chopped
- vegetable oil, for frying
- 25g/1oz butter
- salt and freshly ground black pepper
For the burger sauce
- 150²µ/5½´Ç³ú mayonnaise
- 40g/1½oz tomato ketchup
- 30g/1oz American mustard
- 10²µ/â…“o³ú Dijon mustard
- 2 tbsp gherkin pickle liquid
To build the burger
- 4 brioche burger buns
- burger sauce (see above)
- 4 lobster patties (see above)
- 8 large Little Gem lettuce leaves
- 4 slices beef tomato
- 4 slices mature cheddar
- 12 thin slices gherkin
- 4 thick round slices pickled gherkins (optional)
Method
To make the lobster patties, blend the whole prawns in a food processor to a fine paste.
Put the blended prawns into a bowl, add the cream and ginger and mix well. Add the chopped prawns along with the diced lobster meat, spring onions, citrus zest, chives, chervil and salt and freshly ground black pepper to taste. Stir to combine well.
To check the seasoning, heat a dash of oil in a pan and fry a little of the mixture until cooked. Taste and add more salt (or lemon and lime zest) if needed.
Divide the mixture into balls that weigh around 80g/3oz each, then form a burger shape with your hands. Put the patties on a tray and store in the fridge until you are ready to cook them.
When you are ready to cook the patties, heat some vegetable oil with the butter in a frying pan and fry on both sides for 3 minutes, or until golden-brown and cooked through. Alternatively, you can cook on a pre-heated barbecue.
To make the burger sauce, combine all the ingredients in a bowl and whisk well, add to a bottle with a nozzle and set aside.
To assemble, preheat the grill to hot. Toast the brioche buns and spread a generous amount of burger sauce onto each of the toasted sides of the burger bun. Lay the lettuce onto the base. Season the tomato with salt and freshly ground pepper, then place this on top. Put a piece of cheese on top of each lobster patty and cook under the grill until the cheese has lightly melted. Place each patty on top of the tomatoes. Lay the thin slices of gherkin over the grilled cheese on each patty, followed by the bun top.
If you have lobster meat to garnish, place a lobster claw and a thick round gherkin on top of each bun and push a burger stick through to hold it all together.
