Barramundi Burger with Mushroom Slider

Barramundi Burger with Mushroom Slider

Posted 2015-10-19 by Annalisa Brownfollow
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 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 , is a healthy, gluten free and lowfat alternative to any takeaway burger you might buy.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 2 Large Burgers

500g Barramundi Fillets
50g Lemon Zest
2 Portobello Mushrooms
1 Tablespoon Balsamic Vinegar
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Mirin
Salt and Pepper

Garnish with Butter Lettuce Leaves and Eggplant Dip

  • 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.


    227207 - 2023-07-17 10:21:18


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