Epic Fish Burgers

Interactive experience

Products and recipes

Serves 4

As seen on Season 2, Episode 6 of 10 Minute Kitchen on Network Ten

Recipe

Serves 4

Ingredients

• 350g leftover cooked salmon fillet
• 4 tbsp self raising flour
• 90g cup breadcrumbs
• 240g cup Heinz Original Mayonnaise (1 cup)
• 4 tbsp chopped dill
• 4 tsp chopped flat leaf parsley
• Salt and pepper to taste
• 1 cos lettuce
• 4 potato burger buns
• 15g butter
• 1 lemon
• 115g Heinz Garlic Aioli (½ cup )
• 16 mini pickled baby cucumbers
• Zest of a lemon
• 1 spring small spring onion
• 4 mini pickled baby cucumbers skewers
• 1 pack sweet potato chips

Method

1. Chop Dill and Parsley roughlyAdd the herbs, breadcrumbs, mayo, flour, salt, pepper, into food processor and mix
2. Add leftover salmon, breaking up with your hand. Pulse once or twice to mix
3. Spray WOLL grill pan with olive oil and divide mixture into four patties
4. Cook each side for three minutes on medium heat, Flipping only once. before putting into a preheated 190°c oven to keep warm.
5. Wash and cut cos lettuce in half, set asideIn a bowl add the garlic aioli, and lemon zest.
6. Chop the baby pickled cucumbers and spring onion, add to bowl and mix
7. Cut burger buns in half and toast lightly using WOLL grill pan
8. Chop cos lettuce. Once toasted, spread a little butter on buns. Add lettuce to the base.
9. Remove fish patties from the oven, add on top of the lettuce and squeeze each bun with some lemon juice.Top with mayo dressing and bun top.
10. Skewer and top with baby cucumber and a handful of the sweet potato chips on the side.