I made you something fun for easter lunch or dinner. Fish burgers! If mum had given me fish burgers when I was a kid I’m convinced I would have loved them. I mean who doesn’t love a burger and what a way to get kids to try something new.
I made these burgers with frozen fish, because I wanted them to be quick and easy. Also I couldn’t find fresh whiting so frozen was my only option, and i actually enjoy frozen fish. We always have fish in the freezer, it makes for an easy weeknight dinner and it means we eat fish at least once a week.
The hardest part of making this burger is making the lime aioli, which you can make ahead and it only takes 10 minutes so it’s not even that hard. I kept the usual line up of burger fillings, although I swapped out lettuce for baby spinach, thick slices of tomato, cheese and avocado. The avocado in these adds an extra creaminess and works do well with the fish. You could also add chili sauce to this if you want to mix it up.
These burgers take 20 minutes to make (thats how long it tok my fish to cook). While the fish was cooking I made the aioli, toasted the buns and stacked everything else. Than as soon as the fish was done I popped it straight on the burger and off to the table to be devoured.
- 4 whiting fillets
- 4 brioche buns
- lime aioli
- baby spinach
- 2 tomatoes, sliced
- 4 slices cheese
- 1 egg yolk
- pinch sea salt
- pinch pepper
- 1 garlic clove, crushed
- 1 teaspoon dijon mustard
- 285 ml extra virgin olive oil
- 285 ml olive oil
- 1 & 1/2 limes, juiced
Cook the fish according to the packet.
Preheat a griddle pan over high heat. Slice the brioche in half and toast in the griddle pan until slightly charred.
Spread aoili over the base of each bun, top with spinach, tomato, avocado then cheese.
Once the fish is cooked add it on top of the cheese, add the top of the bun. Serve and enjoy!
Place the egg yolk and mustard in a bowl and whisk well to combine.
Then start to add the oils slowly. Start off adding a drop or two at a time. Whisking the whole time to emulsify the mix.
Once you have added 1/4 of the oils you can start to add the rest in larger amounts.
Once the mixture starts to thicken add in the lime juice, then continue adding the oil.
When all of the oil is added mix in the garlic, salt and pepper. Pour the aioli in a jar and keep leftovers in the fridge for up to a week.