This sensational seafood burger is full of zesty flavour and topped off  with jalapenos!


  • 4 burger buns, warmed and toasted

  • 500g prawn meat, shelled and deveined

  • ½ lemon zest

  • Juice of 1 lemon

  • 1 tbsp chopped parsley

  • 2 avocados

  • 220g ZOOSH 1000 Island dressing

  • 15g chopped jalapenos (tinned or jarred)

  • 1 tbsp chopped dill

  • ¼ iceberg lettuce, finely sliced


  • 1.

    In a food processor, pulse prawn meat for 20 seconds until just mixed (don’t blitz too long otherwise will become too mushy)

  • 2.

    Place in a bowl and add lemon zest and parsley with a generous pinch of salt

  • 3.

    Form 4 x 125g burger patties then refrigerate until ready to cook

  • 4.

    Remove stone and skin from avocados and place in a bowl with lemon juice, a generous pinch of salt and mash with the back of a fork, leaving the mixture slightly chunky so it has texture and refrigerate until ready to use

  • 5.

    Mix dill and jalapenos into ZOOSH 1000 Island dressing and refrigerate until ready to use

  • 6.

    In an oiled, hot, non-stick fry pan, cook prawn patties for 3 minutes on each side or until cooked

  • 7.

    When prawn patties are cooked, squeeze fresh lemon juice and season with sea salt

  • To serve:

  • 1.

    Place a spoon of 1000 Island dressing on top and bottom of bun, add iceberg to bottom bun and then prawn pattie. Spoon avocado mixture on top of pattie and place burger lid on top to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by Warren Turnbull for ZOOSH. 

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