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’

 

Celery

Crustaceans

Dairy (Milk)

Egg

Fish

Gluten

Lupin

 

 

Molluscs

Mustard

Peanuts

Sesame

Soya

Sulphites

Tree Nuts

 

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