Heinz Chilli Sauce Off: Gourmet Seafood Burger

DISCLAIMER: GUEST POST BY: Daniel Cheung

Me with Lisa Faulkner

At the end of October I was invited by my sister, Bistro Becs and the people from Heinz Chilli Sauces to take part in a 'Sauce Off' challenge; a cookery contest amongst foodie journalists and bloggers to create and cook a delicious and innovative dish using one of the five Heinz Chilli Sauces (Fiery Sriracha, Jerk BBQ, Peri Peri, Sweet Chilli and Hot Pepper) at L'Atelier des Chefs on Wigmore Street. What's more the evening was hosted and judged by TV cook and personality Lisa Faulkner. 

As the sauces are supposed to represent various personality traits, it was a must for me to use the Fiery Sriracha being as I am hot and fiery myself and whilst I had time to think up a dish, it was a busy work time for me so I hadn't had time to practise at home prior to the event.

After careful consideration my dish was selected, a gourmet seafood burger comprising prawns, scallops and salmon and a generous helping of the Fiery Sriracha sauce - I also added a bit of the Sweet Chilli to the brioche buns too and the finish was great. 

Heinz Chilli Sauce Gourmet Seafood Burger

We had 45 minutes to cook and then the lovely Lisa tasted all of the dishes and made her decision. We then sat down as a group and tucked into each other's dishes too with a glass or two of wine - lovely. Stand-out dishes on the evening included Eat Cook Explore's Spicy Crab dish which was announced, unsurprisingly as the winner but I also loved Big Spud's Jerked Halloumi Kebabs too - and there was some other great dishes - also I got photobombed by William from Gogglebox who was also taking part! 

Not just that but it was a really fun evening and I realised that cooking competitively can be more than a little stressful, as can cooking to a time limit! Was also great meeting lots of nice blogger sorts such as the above as well as Jo Eats London, Rock N Roller Baby, Circus Mum, Chloe Pierre,  London Unattached, and Secret Temple not to mention a lovely lady from The Sun.

When I sat down with Lisa to taste and give her comments to me, she was complimentary about the flavours and presentation of the dish - and whilst I wasn't one of the winners I was chuffed she liked the burger and I thought it was frankly delicious!

Here's how:

(Makes x4 burgers)

• 1 pack prawns
• 8 large scallops 
• 2 fillets salmon
• 6 spring onions
• 2 cloves garlic
• Thumbnail of fresh ginger
• Handful of coriander leaves
• 1 red chilli
• 1 lime
• Panko Breadcrumbs
• Heinz Fiery Sriracha Sauce
• 2 tbsp rapeseed oil
• x4 Brioche Buns
• Heinz Sweet Chilli Sauce
• Gherkins

Firstly pre-heat the oven to 180 degrees.

Now roughly chop the sping onions, garlic, chilli and coriander and place into a bowl. Peel and grate in the ginger too. 

Now roughly chop the prawns, scallops and flake in the salmon, add the juice of a whole lime and a  generous tablespoon of Fiery Sriracha Sauce and 3 tbsp panko breadcrumbs and use a wooden spoon to combine. Once fully mixed, use your hands to mould into four rounds and pat down into even sized tight patty's. 

Now add the rapeseed oil to a pan and get on a high heat, before placing each patty in and frying for 4 minutes, then turning over and doing the same on the other side. Now place onto a baking tray and place into the oven for a further 8-10 minutes until cooked through.

In the meantime, dry fry the brioche buns in a griddle pan, then place onto a plate. Add a teaspoon of the Sweet Chilli Sauce onto the bottom bun and once the burgers are ready place on top, and then add a gherkin, halved on top. Voila - enjoy!