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Recipe

Lemon pepper fish burgers

Tangy mayo adds a refreshing zing to these quick and easy fish burgers.

Mar 30, 2014 1:00pm
  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Lemon pepper fish burgers
  • 1 1/2 cup panko breadcrumbs
  • 1 teaspoon lemon pepper seasoning
  • 1/2 teaspoon sea salt
  • 4 fish fillets
  • 1 egg, beaten
  • 4 sourdough buns or similar
  • 2 handfuls mesclun lettuce
  • 1 carrot, grated
  • 1/4 red cabbage, finely sliced
Tangy mayo
  • 1/2 cup thick and creamy mayonnaise
  • 2 teaspoon gherkins, finely diced
  • 1 teaspoon capers
  • 1 wholegrain mustard

Method

Lemon pepper fish burgers
  • 1
    Heat the oven to 180°C. (Pop the wedges in first to start cooking.)
  • 2
    In a shallow bowl, combine the breadcrumbs, lemon pepper seasoning and salt. Dip each fillet in the beaten egg first, then coat with the flavoured crumbs.
  • 3
    Lay the fillets on a lined baking tray and spray with oil.
  • 4
    Bake for 12-15 minutes depending on the fillet size until they are golden and can be flaked in the thickest part. Toast the buns if desired.
  • 5
    For the tangy mayo, combine the mayonnaise, gherkins, capers and mustard, and mix.
  • 6
    Combine the mesclun with the carrot and red cabbage and toss with a little olive oil and lemon juice or your favourite dressing.
  • 7
    Spread the buns generously with the flavoured mayonnaise and top with salad and fish.
  • 8
    Serve with extra mayo and lemon or limes on the side.

Notes

These delicious burgers are a great homemade takeaway. Get the kids to help prepare the tangy mayo and the salad bits and you will have dinner on the table in no time. Serve burgers with a few crunchy golden potato wedges to seal the deal.

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