Seafood Sensation Burger Recipe

How to make a Seafood Sensation Burger

Method

For the tartare sauce, mix yogurt, chopped pickled cucumbers, dill, parsley and red onion together and set aside.
Place a little vegetable oil into a frying pan, set over a medium-high heat.
Dust the fish in the seasoned flour and shake to remove any excess. Place in the pan and cook for 3 minutes on each side or until cooked though and lightly browned.
Meanwhile, place a frying pan or grill on a high heat and toast the insides of the hamburger buns.
Place the burger bun bases on a board and top with a dollop of the tartare sauce. Add the fish, Qukes baby cucumber slices and dill sprigs. Top with the burger lids and serve with lemon wedges.

Tip: If you don’t have any Greek yogurt in the fridge, try substituting with mayonnaise.
Optional: You can substitute the basa with skinless Tasmanian salmon fillets.

Serves:
4

Prep Time:
15 minutes

Cook Time:
10 minutes

Ingredients

4 pieces Ocean Royale basa fillets
Pure Vita vegetable oil
White Mill plain flour, for dusting (seasoned with salt and pepper)
4 Bakers Life hamburger buns, halved
4 Qukes baby cucumbers, cut into thin slices
Fresh dill sprigs, to serve
Lemon wedges, to serve
80g Lyttos Greek yogurt, for tartare sauce
4 Deli Originals baby pickled cucumbers, finely chopped
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
2 tsp red onion, finely chopped

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