Dinner is sorted with this fresh and zesty barramundi burger recipe, thanks to Buy West Eat Best.
Ingredients
- 2 barramundi fillets
- 1 cup herb & garlic panko crumbs
- 3 or 4 tbsp flour
- 1 egg, whisked
- 1 tbsp olive oil
- 2 soft white bread rolls
- 1 red onion, thinly sliced
- 1 cucumber, shaved
- iceberg lettuce leaves, shredded
- tartare sauce (see below)
Tartare Sauce Ingredients
- 440g whole egg mayonnaise
- 500g sweet gherkins, drained
- 230g capers, drained
- ½ red onion, chopped
- bunch fresh dill
- 1 lemon, juiced
- cracked black pepper
- caster sugar, to taste
Method
- To make the tartare sauce, place the gherkins, capers, onion and herbs into a food processor. Pulse until the ingredients are a rough paste but not too fine, as you want a slightly chunky texture for the sauce.
- Place the mayonnaise into a bowl and carefully pour in the paste from the processor. Add the lemon juice and fold through until well combined. Season the sauce with pepper and a touch of sugar to balance the tart and salty taste.
- To make the fish burgers, put the flour, egg wash and panko crumbs in separate shallow bowls.
- Coat the fish portions in the flour, then dip in the egg wash and roll in the panko crumbs. Once coated, place onto a plate and put into the refrigerator to chill.
- Heat the oil in a large frying pan and place the barramundi into the pan. Cook for three to four minutes on each side until cooked through.
- Mix the lettuce with some of the tartare sauce and place on the base of the bun. Gently place the barramundi fillet on top, then layer with cucumber and onion.
- Spread some more tartare sauce on the other side of the bun and place on top.
To serve
Serve with a side of freshly cooked wedges or, for an authentic burger dish, some coleslaw, onion rings and a pickle.
