Kahawai Burgers with Forking Mint Slaw
Serves 4
Ingredients
- 750 g skinless kahawai fillets, pin-boned
- 1 egg
- 1/2 cup fresh breadcrumbs
- 4 burger buns
- 300 g shredded cabbage
- 3 tbsp mayonnaise
- 2 tbsp Glasseye Creek Forking Mint Sauce
- 1 lemon
- 4 lettuce leaves
Method
1. Coarsely mince the very cold fish or duck. Mix with grated onion, egg, breadcrumbs, 1 tsp salt and half the sauce; shape four patties and chill 30 minutes.
2. Heat a lightly oiled barbecue plate over medium-high heat. Cook patties for 4-5 minutes per side until browned and at least 75°C in the centre.
3. Toast the buns. Mix mayonnaise with the remaining sauce and prepare the slaw or apple.
4. Assemble with lettuce, patties and toppings and serve immediately.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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