Prawn toast surf & turf burger

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle BBQ for two-zone cooking, with lit charcoal on one side and no coals on the other. Aim for about 220°C with the lid down. Fit a large plancha or cast-iron griddle across the zones and let it heat for 10–15 minutes. Brush the cooking surface clean.

2. 02

   Step 2GET THE CRUNCH READY

   Stir the rice vinegar, lime juice, sesame oil, sugar and a pinch of salt together. Toss with the cabbage, carrot and spring onions, then set aside. Mix the mayonnaise with the sriracha in a separate bowl. Keep the crispy noodles dry until serving.

3. 03

   Step 3MAKE THE PRAWN PASTE

   Pulse the prawns, egg white, cornflour, ginger, garlic, spring onions, soy sauce and sesame oil in a food processor to make a sticky, slightly textured paste. Spread evenly over the cut faces of all 8 bun halves, keeping the layer roughly 5 mm thick. Press the prawn sides into the sesame seeds. Refrigerate until the griddle is ready, then wash your hands and clean anything that touched the raw prawns.

4. 04

   Step 4PRAWN TOAST YOUR BUNS

   Add a little of the rapeseed oil to the gentler end of the griddle. Cook the buns prawn-side down in batches for 4–6 minutes, until the sesame crust is golden and the prawn layer is firm and opaque throughout. Check the centre of the filling reaches 75°C with a thin probe inserted sideways. If the seeds colour too quickly, move the buns further from the coals and close the lid briefly to finish cooking.

5. 05

   Step 5KEEP THEM CRISP

   Turn each bun half over for 30–60 seconds to lightly toast the outside. Transfer to a wire rack, prawn-side up, while you finish the remaining buns, adding oil as needed. Don't stack or cover them tightly. Trapped steam murders that crust.

6. 06

   Step 6SMASH THE BEEF

   Move to the hot end of the griddle and scrape away any stray sesame seeds. Work in batches with plenty of space between patties. Add the beef balls and immediately press each firmly into a thin patty using a sturdy spatula and a small square of baking parchment; remove the paper straight away. Season with salt and pepper. Cook undisturbed for about 2 minutes so a proper crust can form.

7. 07

   Step 7FLIP AND CHEESE

   Scrape firmly underneath each patty to keep the crust attached, then flip and add a cheese slice. Cook for another 1–2 minutes, until the beef reaches 75°C in the centre, checking sideways with a thin probe. Close the lid briefly if the cheese needs help melting. Stack the patties in pairs.

8. 08

   Step 8GIVE THEM A BREATHER

   Transfer the double patties to a warm tray and rest for 3 minutes, loosely tented with foil. Finish any remaining patties and give those the same rest. Drain the slaw well now — you want sharp crunch, not a puddle in your bun.

9. 09

   Step 9BUILD THE BEAST

   Set the bottom buns prawn-side up and add a little sriracha mayo. Load each with a double cheeseburger, drained slaw and crispy fried noodles. Spread the remaining mayo lightly over the prawn faces of the top buns and close them prawn-side down. Serve straight away. Both hands required.