Fish Burgers with a Spicy Shallot Mayonnaise in Homemade Brioche Buns
Ingredients
Fish burgers:
- 2 shallots (finely chopped)
- 4 cloves garlic (finely chopped)
- 750g (1.65 lbs) fish (any)
- 50g (6¾ tablespoons) breadcrumbs
- 1 egg (beaten)
- ½ teaspoon dried rosemary
- 1 teaspoon chilli powder
- 1 teaspoon sea salt
- black pepper (to taste)
Sauce:
- 80g (5½ tablespoons) mayonnaise
- 1 shallot (finely chopped)
- 1 teaspoon malt vinegar
- ½ teaspoon chilli powder
Bread Buns (see notes)
Instructions
- To make my bread buns: https://www.thespeltkitchen.com/super-soft-spelt-flour-bread-buns-bread-machine-dough/
- Fry the garlic and shallots together until browned. Set to one side to cool.
- In a food processor, mix the fish until it becomes almost like a paste. Add the cooled onions, breadcrumbs, egg, rosemary, chilli, sea salt and pepper. Mix until everything is nicely combined.
- Taking a burger mould or any round cutter, fill it with the fish mixture (make them as small or big as you like) and press down. Place on a lined baking tray and pop in the fridge until you are ready for them.
- Pre-heat the oven to 200ºC (400ºF). Using a tablespoon or so of olive oil, gently fry the burgers for around 5 minutes on each side. Remove from the pan and place back on the oven tray and cook for a further 5-10 minutes.
- In the meantime, make the mayo: add the finely chopped shallot to a bowl with the mayo, vinegar and chilli powder. Mix thoroughly.
- When ready to assemble, cut the bread bun open. Slather over some spicy mayo, add a few salad leaves and place the burger on top. Serve immediately. Enjoy!
Notes
Disclaimer: I always use metric measurements (grams and milliliters). I have converted these into imperial measurements, but as I have not tested these myself, results cannot be guaranteed.
I used this recipe for my bread buns, but you can use any you like.