ULTIMATE FISH BURGERS
You can’t beat a good burger on a Friday night! The key ingredients that make these ultimate fish burgers taste like the real deal are plenty of aioli sauce and crisp, crunchy lettuce!
These burgers use a few more ‘processed’ ingredients than my usual weeknight meals (white burger buns, frozen fish portions…) but we love to have them as an alternative to takeaways on a Friday night. Anyone else throw the healthy eating out the window on Friday evenings?!
Make sure you use iceberg lettuce together with the red onion and tomato – this combination of salad ingredients really does make for a good burger ?
ULTIMATE FISH BURGERS
You can’t beat a good burger on a Friday night! The key ingredients that make this burger taste like the real deal are plenty aioli sauce and crisp, crunchy lettuce!
Ingredients
VEGGIE FRIES
- 2 large carrots
- 1 large red kumara (sweet potato)
- 2 medium potatoes
- 1/2 Tbsp olive oil
- 1/2 tsp garlic powder
BURGERS
- 4-6 frozen fish portions i.e. tempura battered (450g / 1lb)
- 2 tomatoes
- 1 red onion
- 8 iceberg lettuce leaves
- 1/3 cup plain, unsweetened yoghurt (80ml)
- 2 Tbsp aoili
- 1 Tbsp lemon juice
- 4 burger buns
- 4-8 slices of cheddar cheese
- 1/4 cup tomato relish
- Wedges of fresh lemon, to serve
Instructions
Preheat oven to 220ºC (430ºF) bake and line two oven trays with baking paper.
PREPARE VEGGIE FRIES AND FISH
Peel carrots, kumara and potatoes (or you can leave the skin on). Slice into fry-sized sticks and place on one of the oven trays. Drizzle with oil, sprinkle over garlic powder and season with salt and pepper. Using your hands, toss to combine.
Bake for 10 minutes, then place fish portions on the other tray into the oven and cook for a further 20 minutes. Turn halfway through cooking.
PREPARE BURGERS
While fries and fish are cooking, prepare burger fillings. Thinly slice tomatoes and red onion. Wash lettuce and pat dry with paper towels. Whisk together yoghurt, aioli and lemon juice. Season with a little salt and pepper.
ASSEMBLE BURGERS
Cut burger buns in half horizontally (if not already). Place cheese on the bottom halves. When fries and fish only have a few minutes left to cook, place burger buns in the oven cut side up (wherever you can fit them on the oven trays), until slightly toasted and cheese has melted.
Spread relish on top of the cheese, then top with 1-2 fish portions. Add tomato, onion and lettuce. Spread the top of the bun generously with aioli sauce before sandwiching the burger together.
SERVE
Serve burgers with veggie fries, extra aioli sauce and wedges of lemon.
Recipe Notes
WINE MATCH: Go for a Sauvignon Blanc or a beer - Pilsner is a good match.
GLUTEN FREE OPTION: Make sure you use gluten free fish portions. Use gluten free burger buns.
BURGER INGREDIENTS: Choose your favourite burger buns. I love ones with sesame seeds on top! A brioche bun would be a good option too. I’ve said 4-6 fish portions - the number of portions you need will depend on the size of the bun and your appetite! You can use fresh white fish if you prefer.
LIGHTEN IT UP: If you find the full burger bun too much together with the veggie fries, you could use
only half the bun and eat the meal as a fish burger stack.
STORING AND REHEATING: Package the bun, salad and sauces separately. Keep the fish and the fries together and reheat in the microwave. Assemble the burger just before eating.
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2 Comments
Was going to have fish burger for tea tonight and definitely going to try this and the veges fries, yum! Will let you know how it was.
Thanks Larissa, hope you enjoyed it!