ULTIMATE FISH BURGERS
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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!

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 ?

 

PRINT RECIPE PDF

 

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!

ULTIMATE FISH BURGERS

Keyword: MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

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!

QUICK PRINT

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

  1. Preheat oven to 220ºC (430ºF) bake and line two oven trays with baking paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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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