I love burgers, especially for lunch.
They are very easy to throw together, and a great alternative for the usual ham and cheese sandwiches here. I prefer to keep my burgers light though. And wholesome.
A good quality bun is very important. Preferably with sesame seeds on top. I like to grill the sliced buns as well, which make that sesame so fragrant.
And then the fish burgers.
I kept them simple. Turned the white fish into a thick paste. The fish that I used here wasn’t nice enough to keep in one piece.
You know, the fish finger type of fish burgers. Fried in oil, crisp and juicy. However if the fish would have been nicer, I would have done that too.
But then I saw these delicious sesame buns in my local supermarket and the idea of a fish burger came to mind. We love a good fish burger from time to time.
That’s why I made a delicious tartar sauce to go with it as well.
I love a good homemade tartar!
Fish Burgers & Homemade Tartar Sauce
In the end the burgers were a great lunch.
Look at that creamy tartar sauce oozing out!
Are you looking for other lunch burger ideas?
And should not forget one of my all time favorites: the classic BLT burger…
Juicy fish burgers with homemade creamy tartar sauce... Awesome!
- 2 hamburger buns
- 1 small fresh tomato
- 2 leaves romaine lettuce
- 4 tbsp tartar sauce
- 9 oz fresh fish or frozen (250 g)
- 1 egg white
- 1 spring onion sliced
- 2 tsp lime juice
- 1 tsp strong mustard
- 1 tsp garlic paste
- 2 tsp plain flour
- olive oil
If you use frozen fish, let it thaw fully. Then add the fish to a clean blender together with the lime juice, mustard, garlic paste and the egg white. Season with a little pinch of pepper and salt.
Pulse the fish until you get a fine paste. Remove the blade of the blender (or transfer the white fish paste to a large mixing bowl) and add the sliced spring onion.
- Stir well. Then divide the fish paste into 2 even portions. Shape them into balls.
- Then carefully flatten them into 1/2 inch thick patties. Place the fish patties on some cling film and place them in the fridge to chill for about 30 minutes.
- Slice the buns open and grill them quickly (cut side up) until a little golden and crisp.
- Cut the tomato into 4 nice slices. Place the chilled fish burgers on a baking tray, lightly brush them with a little olive oil and sprinkle with some flour and extra pepper and salt.
- Grill them for 5 to 8 minutes until golden on top. Then flip them over, brush again with some olive oil and grill them on their other uncooked side for 5 more minutes. Top the buns with a slice of tomato, the lettuce, a generous tablespoon of homemade tartar sauce and a fish burger. Place more tartar sauce on top and another tomato slice. Close the buns and serve while the fish burgers are warm.