Our Sunday evenings are generally laissez-faire, where quick and easy meals signal the end of our weekend as we prepare for the busy week ahead.
My interest piqued when the husband asked “what about some take-away tonight”; but I didn’t want to waste the wonderful fresh produce I had bought.
With thinking cap on, time ticking and the husband pacing, I mustered all my culinary forces and created a hybrid of two of my favourite foods and 20 minutes later my Barramundi Burger with Mushroom Slider was ready to be eaten.
The ease and speed I was able to prepare and cook the dish belied the extraordinary flavours that emanated from the plate – which had the husband and I both licking those plates clean.
The balsamic glazed Portobello Mushrooms made for an excellent burger bun substitute while the flavours blended perfectly with the Barramundi and eggplant dip.
The verdict – these Barramundi Burgers are absolutely delicious.
If you make the Barramundi patties smaller and use button mushrooms instead, these would make a great addition to any party or BBQ.
The Barramundi Burger with Mushroom Slider, is a healthy, gluten free and low-fat alternative to any take-away burger you might buy.
Remove the stalks from the mushrooms and wipe away any excess dirt.
Remove the stalks from the Portobello Mushrooms and wipe away any excess dirt.
In a small bowl combine the extra virgin olive oil, balsamic vinegar, mirin, salt and pepper.
Evenly spoon the marinade into the mushroom cups and marinade for 10 minutes while preparing the barramundi.
Spoon the olive oil, balsamic vinegar, mirin, salt and pepper marinade into the mushroom cups and allow to marinate for 10 minutes while you prepare the Barramundi.
Cut the skin off the barramundi (or have your fish monger do this for you) and roughly chop into small pieces.
Fresh Barramundi is the key ingredient in this recipe.
Place the chopped fish into a bowl and add the lemon zest, salt and pepper.
Using a stick blender process the fish into a pulp.
Place the chopped Barramundi, lemon zest, salt and pepper into a bowl and use a stick blender to puree the fish into a pulp.
Pre-heat the BBQ.
Shape the processed Barramundi into two burger patties.
Using your hands shape the pureed fish into two large patties.
Place the burgers on the BBQ and cook for approximately 10-15 minutes.
Place the marinating mushrooms on the grill plate of the BBQ and cook the tops of the mushroom first for approximately 3-4 minutes and flip onto the other side (flat side) and cook for approximately 2-3 minutes.
Place the Barramundi patties and the Balsamic glazed Portobello Mushrooms onto the BBQ grill plate and cook for approximately 10 minutes.
The mushrooms will flatten and will become the base of the barramundi burger.
Remove the mushrooms from the BBQ and place onto serving plates.
When the mushrooms have just started to flatten out, remove from the BBQ and place onto serving plates.
Garnish the mushrooms with a handful of butter lettuce leaves and a large dollop of Eggplant Dip.
Assemble the Barramundi Burger with a handful of butter lettuce leaves.
Place a large dollop of Eggplant Dip on top of the butter lettuce leaves and top with the Barramundi patty.
Place the cooked Barramundi burgers on top of the Mushroom Slider.
Serve while hot.
.The flavours are extraordinary and belie how quick and simple the dish is to make.