It’s a big weekend for us here at BBQ Tips. It’s the beginning of the bank holiday, and we’ve just had a rebrand along with a brand new website! So what better way to get this started than with our very first collaboration too!
This recipe of the week comes from The Pass Street Food Café, who has kindly shared with us their very own take on a fish burger.
Whilst we love a traditional beef or chicken burger, it was refreshing to see something a little different from the norm. From the exquisite taste to the smell and even the beautiful colours on the burger, this fish burger is quickly becoming a firm favourite over here at BBQ Tips.
This unique fish burger really shows how creative you can get with your barbecue food, so if you’re looking for something a bit outside the box for your bank holiday barbecue, then this recipe is the one for you.
Prep time: 2 hours+
Cook time: 5-10 mins
Difficulty level: 7/10
- 400g cod
- 200g seabass
- 100g king prawns
- 2 cloves of garlic
- 1 teaspoon of bicarbonate soda
- 1 teaspoon mustard powder
- 2 teaspoons of dill
- 2 teaspoons capers
- Fresh Kale
- Iceberg lettuce leaves
- 1 tomato
- Your choice of garnish (The Pass used a herb mayo which we’d recommend!)
- Skin and bone all the fish.
- Sprinkle the fish with salt and leave it in the fridge for 2 hours.
- Thoroughly wash the fish then place the fish, garlic, and capers together into a food processor
- Pulse the ingredients together in the food processor into a chunky paste.
- Mix in the mustard powder and bicarbonate of soda.
- Shape the mixture into 6 burger patties and leave in the fridge to firm up
- Once firm, cook the patties on the grill for 5-10 minutes, this depends on the heat.
- Whilst the burger is cooking toast your buns on the grill lightly (optional)
- Form the bun and add your burger fillings, this can be whatever you want.
- Ours consisted of: A dollop of mixed herb mayonnaise, crispy kale, lettuce, and tomato.
- Once cooked, place the patties onto the burger bun and serve.
If you are feeling healthy, a side salad would complement the burger really well, you can never have too much salad! However, we would personally go with triple cooked chips with flakey salt, the balance of a crispy chip on the outside with a soft potato centre is key and with triple cooked chips, you are guaranteed this combination.
Keep your eyes peeled for any of our new BBQ recipes and share with us any of your favourite BBQ snacks and pics!