This recipe has been supplied by Benjamin Bartlett. BBQ Chef and Author. If you’d like to know more about Ben take a look at his website or follow him on Facebook, Twitter, LinkedIn or Instagram.
A delicious treat for a warm summers day.
Fish Burger with Fresh Herb Mayonnaise
Ingredients – For the Burger
- 500g skinless haddock fillet
- 2 garlic cloves, crushed
- 2 tbsp capers, chopped
- 1 tsp dill, chopped
- 1 beef tomato
- ½ red onion, thinly sliced
- 4 free-from buns
- 1 Little gem lettuce
Ingredients – For the Herb Mayonnaise
- 2 tbsp flat leaf parsley, chopped
- 1 tbsp tarragon, chopped
- 1 tbsp lecithin
- 2 tsp white wine vinegar
- 1 tsp grated horseradish
- 150mls rapeseed oil
Method for the Burger
- Place the fish on a plate and sprinkle with a little sea salt. Cover and refrigerate for 2 hours. This removes excess moisture and helps the burgers bind later.
- Wash the fish, drain well and finely chop.
- In a bowl add the fish, garlic, capers, dill and mix together.
- Form into 4 large burgers, cover with clingfilm tightly and chill for at 1 hour before grilling.
- For the herb mayonnaise in a bowl add the herbs, lecithin, white wine vinegar and horseradish whisking continuously, slowly add the oil until it emulsifies and thickens.
- On a medium heat BBQ toast the buns and set aside.
- Grill the fish burgers for 7 minutes on each side until cooked through and lightly coloured.
Allergens in this dish indicated by the Box (es) Marked ‘x’
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