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I have always been an admirer of Jason Atherton, a Michelin Star chef who has more than proved his place in the chefs hall of fame. When it comes to trying his dishes at home, they never fail to deliver up a tasty plate of food, even in the hands of an enthusiastic amateur. I have always enjoyed his nod to Spanish flavours and here in Pollença there are some great recipes that really bring the best out of our local produce. So give this one a go using locally caught squid and prawns with a tomato chutney that has an explosion of the best in Mallorcas tomatoes.

We love serving them with some home made fries cooked in olive oil. 

Ingredients for 2 burgers.

INGREDIENTS:

Burgers
150g finely chopped calamari
150g raw prawns finely chopped
3 spring onions trimmed and chopped
1 tablespoon mayonnaise 
Handful of flat leaf parsley
Zest of a lemon
50g breadcrumbs
1 tablespoon of butter
2 brioche burger buns 
50g salad leaves
Vinaigrette
Seasoning

Tomato Chutney
200g tomatoes
20ml olive oil
1 red onion
2 garlic cloves
1 teaspoon smoked paprika
1 lemongrass stalk
2 teaspoons caster sugar
1 teaspoon red wine vinegar
2 teaspoons fish sauce
1 teaspoon lime juice

METHOD:

Making the burgers

  1. Place the squid and prawns in a large bowl and add the spring onions, lemon zest, parsley and mayonnaise. Mix well and then fold in the breadcrumbs. Season with salt and pepper (try the flordesal from Es Trenc) 

  2. Divide into two patties, cover and place in the fridge for 30 minutes to firm up.

 

Making the chutney 

  1. Blanch the tomatoes and peel, quarter and remove seeds. Finely dice 

  2. Heat the olive oil in a pan and add the onions, sweat for about 20 mins on a medium heat until soft and translucent 

  3. Add the garlic, paprika and lemongrass and cook for another 5 minutes

  4. In a separate pan heat the sugar until it melts and begins to caramelise to a golden brown colour. Then add the fish sauce and vinegar. If the sugar hardens up, then stir until it dissolves

  5. Pour the sugar mixture into the onions and add the lime juice, cook for a minute them add the diced tomatoes and stir well

  6. Cook for a a minute or two and then remove from the heat.

 

Cooking the burgers

  1. Heat the oven to 180°C

  2. Melt the butter in a non stick pan and fry the patties for 2 or 3 minutes on each side. Place on a baking sheet and place in the oven for 5 to 7 minutes

  3. Lightly toast the burger buns and then add the cooked patties, spoon over a layer of the tomato chutney and cover with the dressed salad leaves

Original recipe by Jason Atherton

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