The buffest fish burgers you’ll ever eat.
Use any leftover parsley leaves to scatter on top of the top layer of mayo. The freshness of the herb perfectly complements the burger.
COOKING TIME (INCLUDES PREPARATION TIME): 1 HOUR 30 MINUTES
5 Frozen Cod Fillets (450 Grams) - £3.50
Mayonnaise - £0.75
5 Shallots - £0.50
Garlic - £0.30
Brioche Rolls - £0.90
1 Bunch of Parsley - £0.70
1 Lemon - £0.30
165g of Raw King Prawns - £3.00
Total Cost - £9.95 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Defrost cod fillets.
Finely chop your cod and prawns into small chunks. Throw them into a bowl. Add 5 finely sliced shallots, the zest of a lemon, a handful of chopped parsley and 1 grated clove of garlic. Season with salt, pepper and olive oil, and mix it altogether.
Divide the fish mix into 4 patties. Place them on a board, cover with cling film and refrigerate for 1 hour. This will firm up the patties.
While the burgers are chilling, make your mayo.
Squeeze half a bottle of mayo into a bowl. Grate in a clove of garlic, squeeze in the juice of a lemon and add a handful of chopped coriander. Season with salt and pepper and mix it all together. Keep in the fridge until you serve.
Barbecue time. Fire up the BBQ, and when it is at a medium to high heat, place your patties on the grill. Grill for 7 minutes on the first side, and flip them as they begin to char.
After flipping, close the lid for 7 more minutes, which will make them nice and smoky. Timings may vary here based on the heat of the BBQ, so just keep checking them and remove them when they are cooked through.
Cut your brioche buns in half and toast them on the barbie.
Assemble time. Smother the bottom half of the bun in mayo. Place the burger on top, spoon on some more mayo, add any leftover parsley leaves and then top with the bun. Pick it up, take a bite and enjoy!