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If you are looking for a fresh, flavorful, and impressive dish to serve at your next Memorial Day cookout, these Juicy Prawn & Lemongrass Burgers are exactly what you need. Fragrant with lemongrass paste, garlic, and red chilli, these light seafood patties come together in under 30 minutes and deliver bold Southeast Asian-inspired flavor in every bite. Whether you are planning Memorial Day party food, a Fourth of July BBQ spread, or a casual weeknight dinner, this recipe is guaranteed to steal the show.
What makes this burger truly special is the technique: a portion of the prawns is blended into a paste for a juicy, cohesive patty, while the rest is left chunky for satisfying texture. Topped with a bright lime-dressed cucumber pickle and a drizzle of vegan sriracha mayo, every bite is fresh, spicy, and absolutely delicious.
Table of Contents
Why You Will Love This Recipe
- Ready in under 30 minutes – perfect for busy Memorial Day cookout ideas
- Gluten-free and vegan-friendly (with the right buns and mayo)
- Light yet satisfying – a great pescatarian alternative to beef burgers
- Packed with bold, aromatic flavors from lemongrass, coriander, and chilli
- Ideal Memorial Day food for a crowd – easy to scale up
Ingredients
Use a measuring cups and spoons set to keep your quantities precise. Here is everything you need to make 2 burgers:
| Ingredient | Quantity | Notes |
|---|---|---|
| Raw king prawns, shelled | 200g (approx. 7 oz) | Roughly chopped |
| Spring onion | 1 | Roughly chopped |
| Lemongrass paste | 1/2 tbsp | Or fresh lemongrass, finely minced |
| Garlic cloves | 2 | Grated |
| Red chilli | 1/2 | Finely chopped, seeds optional |
| Fresh coriander | 10g | Roughly chopped |
| Gluten-free vegan burger buns | 2 | Split |
| Sunflower oil | 1 tbsp | For frying |
| Cucumber | 1/2 | Peeled into ribbons, core removed |
| Lime | 1/2 | Juiced |
| Vegan sriracha mayo | 2 tbsp | Optional, to serve |
Kitchen Equipment You Will Need
- Food processor – to blend the prawn paste
- Frying pan – for toasting buns and cooking patties
- Cutting board – for prepping ingredients
- Chef’s knife – for chopping prawns and aromatics
- Mixing bowls – for combining and resting the patty mixture
- Measuring cups and spoons set – for accurate seasoning
- Kitchen utensils – spatula for flipping patties
- Peeler – for ribboning the cucumber
- Garlic press – optional, to mince garlic quickly
- Kitchen scale – to weigh prawns and coriander accurately
Step-by-Step Instructions
Step 1: Make the Prawn Paste
Set aside one quarter of the chopped prawns in a small mixing bowl. Tip the remaining prawns into the bowl of your food processor. Add the spring onion, lemongrass paste, grated garlic, chopped chilli, and coriander. Pulse until you have a coarse paste. Stir in the reserved chopped prawns and season generously with salt and pepper.
Step 2: Shape the Patties
Dampen your hands with cold water to prevent sticking, then divide the mixture into two equal portions. Shape each into a chunky, round burger patty and place them on a sheet of baking parchment. Chill in the fridge for 10 minutes if you have time – this helps them hold their shape during cooking.
Step 3: Toast the Buns and Cook the Patties
Heat your frying pan over medium heat. Place the buns cut-side down and toast until golden. Remove and set aside. Add the sunflower oil to the pan and, once shimmering, add the prawn patties. Cook for 3 to 4 minutes per side. For the final minute, cover the pan with a lid to ensure the patties cook through completely. They should be golden brown on both sides.
Step 4: Make the Cucumber Pickle
While the patties cook, use your peeler to ribbon the cucumber into long, thin strips, avoiding the seeded core. Toss the ribbons with the lime juice and a pinch of salt. Set aside to lightly pickle while the burgers finish cooking.
Step 5: Assemble and Serve
Spread the vegan sriracha mayo over the base of each bun. Place a prawn patty on top, pile on the cucumber pickle, then crown with the top bun. Serve immediately for the best texture and flavor.
Tips for the Best Prawn Burgers
- Do not over-process the paste: You want some texture, not a completely smooth puree. Pulse in short bursts.
- Chill the patties: Even 10 minutes in the fridge firms them up and reduces the risk of them falling apart in the pan.
- Dampen your hands: Prawn mixture is sticky. Wet hands make shaping much easier.
- Use a lid: Covering the pan for the last minute ensures the center of each patty is cooked through without over-browning the outside.
- Scale up for a crowd: This recipe doubles and triples easily – ideal for Memorial Day cookout ideas or Fourth of July BBQ spreads.
- Swap the mayo: Regular sriracha mayo, garlic aioli, or a simple yogurt sauce all work beautifully.
Serving Suggestions
These prawn burgers shine as the star of a Memorial Day picnic food spread. Serve alongside sweet potato fries, a crisp green salad, or grilled corn on the cob. For a full Memorial Day dinner ideas menu, pair with a chilled watermelon salad and lemonade. They also work beautifully as a lighter option on a Fourth of July Food BBQ table alongside classic beef burgers, giving guests a fresh, seafood alternative.
Storage and Make-Ahead Tips
- Make-ahead: Shape the raw patties up to 24 hours in advance, cover, and refrigerate on baking parchment.
- Freezing: Freeze uncooked patties between sheets of parchment for up to 1 month. Thaw overnight in the fridge before cooking.
- Leftovers: Cooked patties keep in an airtight container in the fridge for up to 2 days. Reheat gently in a covered pan.
Frequently Asked Questions
Can I use frozen prawns for prawn & lemongrass burgers?
Yes. Thaw frozen prawns completely and pat them dry with paper towels before chopping. Excess moisture can make the patties too soft and difficult to shape.
Are prawn & lemongrass burgers gluten-free?
The patties themselves contain no gluten. Simply use certified gluten-free burger buns and ensure your sriracha mayo is also gluten-free to keep the entire recipe gluten-free.
Can I grill prawn & lemongrass burgers instead of pan-frying?
Yes, but prawn patties are delicate. Chill them well before grilling, oil the grates generously, and use a fish spatula for flipping. Alternatively, place them in a lightly oiled grill basket for easier handling.
What can I substitute for lemongrass paste?
If you cannot find lemongrass paste, use one stalk of fresh lemongrass (tender inner part only), very finely minced. In a pinch, a small amount of lemon zest combined with a tiny splash of lime juice can approximate the citrusy brightness.
How do I stop my prawn patties from falling apart?
The key is the two-texture method in this recipe: blending part of the prawns into a paste creates a natural binder that holds the chunky pieces together. Chilling the shaped patties before cooking also helps significantly.
Can I make this recipe ahead for Memorial Day party food?
Absolutely. Shape and refrigerate the raw patties up to a day in advance. Prep the cucumber pickle a few hours ahead and keep it chilled. Cook the patties fresh just before serving for best results.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 320 kcal |
| Protein | 24g |
| Carbohydrates | 28g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 480mg |
Ready to bring bold, fresh flavor to your next cookout? Try these Juicy Prawn & Lemongrass Burgers today and make your Memorial Day meals truly unforgettable. Save this recipe to your Pinterest board so you always have it on hand for your next gathering!
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PrintJuicy Prawn & Lemongrass Burgers : The Best Memorial Day Cookout Recipe
These Juicy Prawn & Lemongrass Burgers are light, fragrant seafood patties made with king prawns, lemongrass paste, garlic, and red chilli. Served on gluten-free buns with a zesty lime cucumber pickle and vegan sriracha mayo, they are the perfect Memorial Day cookout recipe ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 burgers
- Category: Dinner, Lunch, BBQ
- Method: Pan-Fry
- Cuisine: Asian-Inspired, American
Ingredients
200g raw king prawns, shelled and roughly chopped
1 spring onion, roughly chopped
1/2 tbsp lemongrass paste
2 garlic cloves, grated
1/2 red chilli, finely chopped
10g fresh coriander, roughly chopped
2 gluten-free vegan burger buns, split
1 tbsp sunflower oil
1/2 cucumber, peeled into ribbons (seeded core removed)
1/2 lime, juiced
2 tbsp vegan sriracha mayo (optional, to serve)
Instructions
1. Set aside one quarter of the chopped prawns in a small bowl. Add the remaining prawns to a food processor with the spring onion, lemongrass paste, garlic, chilli, and coriander. Pulse to a coarse paste. Stir in the reserved chopped prawns and season well with salt and pepper.
2. Dampen your hands and form the mixture into two chunky burger patties. Place on a sheet of baking parchment and chill for 10 minutes if time allows.
3. Heat a frying pan over medium heat. Toast the cut sides of the buns until golden. Remove and set aside. Add the sunflower oil and, once shimmering, cook the prawn patties for 3-4 minutes on each side, covering with a lid for the final minute, until golden and cooked through.
4. Combine the cucumber ribbons with the lime juice and a pinch of salt. Set aside to lightly pickle.
5. Spread vegan sriracha mayo over the base of each bun. Top with a prawn patty, cucumber pickle, and the bun tops. Serve immediately.
Notes
Chill shaped patties for 10 minutes before cooking to help them hold their shape.
Dampen hands when forming patties to prevent sticking.
Do not over-process – short pulses preserve texture.
Scale up easily for Memorial Day food for a crowd.
Freeeze uncooked patties for up to 1 month between sheets of parchment.