Barramundi Burger with Mushroom Slider
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 Portobello Mushrooms and wipe away any excess dirt.
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.
Fresh Barramundi is the key ingredient in this recipe.
Place the chopped Barramundi, lemon zest, salt and pepper into a bowl and use a stick blender to puree the fish into a pulp.
Using your hands shape the pureed fish into two large patties.
Place the Barramundi patties and the Balsamic glazed Portobello Mushrooms onto the BBQ grill plate and cook for approximately 10 minutes.
When the mushrooms have just started to flatten out, remove from the BBQ and place onto serving plates.
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.
.The flavours are extraordinary and belie how quick and simple the dish is to make.
227207 - 2023-07-17 10:21:18