The ultimate win – a low-fat, tasty burger that’s perfect as a canapé or buffet food, or one to wow the family with anytime! Juicy prawns and our kiln roast smoked salmon combine to make a tasty mini-burger.
Keeping these compact as mini sliders promises juicy bites every time! They’re sure to be a hit with the kids too.
Makes 9 sliders
Ingredients for the burgers
- 2 packets of RR. Spink & Sons Kiln Roast Smoked Salmon
- 250g peeled raw tiger prawns
- 2 spring onions finely diced
- 1 tbsp dried breadcrumbs
- small bunch of flat parsley. finely chopped
- salt and freshly ground pepper
Ingredients to serve
- 9 mini slider buns
- 2 large avocados, crushed
- 1 lemon, cut into wedges
- 2 large dill pickles, sliced lengthways
To make the burgers, place the prawns into a food processor and blend with 3-4 short bursts until the prawns are broken up, but not a purée.
Put the prawn mix into a bowl and add the kiln roast salmon, spring onions, breadcrumbs, parsley, salt and pepper. Mix together until all combined and leave in the fridge to firm up.
Separate the mix into 9 equal balls and flatten them to make into burger shapes.
Over a medium heat, fry the slider burgers for 3 -4 minutes on each side, until cooked through. Meanwhile, peel and de-seed the avocado and mash with a fork, seasoning the salt and pepper and a squeeze of lemon juice.
To serve, cut the slider buns in half and toast each side until golden brown. Top each bun base with a slider, a dollop of crushed avocado and 2 slices of dill pickle. Top with the other half of the bun and serve warm.