Fish Burger with Fresh Herb Mayonnaise

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

  1. 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.
  2. Wash the fish, drain well and finely chop.
  3. In a bowl add the fish, garlic, capers, dill and mix together.
  4. Form into 4 large burgers, cover with clingfilm tightly and chill for at 1 hour before grilling.
  5. 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.
  6. On a medium heat BBQ toast the buns and set aside.
  7. 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’




Dairy (Milk)













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