Sometimes there are recipes that are so integral to my week that I often feel they’re not blog worthy; my Canadian had to remind me how delicious these simple fish burgers were! Inspired by a recipe Josh Emmet shared in a Cuisine magazine (I think…) three or four years ago. They have remained a regular fixture in our house ever since. Perfect for sharing with friends and family, they are also a favourite solo dinner when my Canadian is away with work. The beauty is their simplicity, both in the ingredients list and execution. With an ingredient list this short, the quality is key.
Use the freshest possible fish you can find; trevally or gurnard are both delicious and we’ve also made these with freshly caught snapper; delicious. You’re looking for a white fish with thick fillets to handle being in a burger. I recommend getting to know your fishmonger, ask them questions. They are the best people to help you buy the freshest option on the day. The black beans preserved in chilli oil are available at any good Chinese supermarket or you can buy them online here. It does add a gorgeous umami depth to these burgers and a little goes a long way. If children are dining as well, I tend to make their burgers first with a plain mayonnaise as the chilli can be too strong for their palates. I then make the adults burgers with the black bean stirred through.
I am also particular about the burger buns. Brioche is too rich for these flavours and I generally prefer something a little healthier for midweek meals. We adore the MacKenzie Burger Buns as they’re big on flavour and full of healthy wholegrains. Combined with lightly panfried fish and fresh salad, these simple fish burgers are a fairly quick and healthy meal for the whole family.
Ingredients
- 4 tbsp mayonnaise
- 4 tbsp black beans in chilli oil, I use Lao Gan Ma brand
- 1/2 lemon
- 1 tbsp olive oil
- 4 x fish fillets
- 4 x burger buns
- Salt and pepper
- 1 x avocado, pitted and sliced
- 1/2 iceberg lettuce, leaves separated
Instructions
In a bowl, mix the mayonnaise and black beans in chilli oil together and squeeze in a little lemon juice. Set aside for later. Get your avocado sliced, lettuce seperated and lemons ready to squeeze over the hot fish. Toast and butter the burger buns, then spread some of the flavoured mayonnaise over one side of the burger bun. Heat the oil in a heavy based pan and pan fry your fillets on both sides until cooked through. Alternatively, you can do this on the BBQ for a that lightly charred flavour. Place the fillet on the burger bun. Top with a couple of lettuce leaves and avocado slices. Squeeze lemon over and tuck in. You could get fancier with the salad component, but sometimes it's best to keep it simple.
