Grills that will thrill! Seafood burger with wasabi mayo and pickle

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Grills that will thrill! Seafood burger with wasabi mayo and pickle

Fire up the barbecue or grill for these crowd-pleasing recipes packed with spicy spring flavors.

This delicious seafood burger with wasabi mayo and pickle is best served with red onions and thinly sliced ​​dill cucumbers

For 6 small or 4 regular sized patties

For the wasabi mayonnaise

  • 6 tablespoons of mayonnaise
  • 1 tablespoon of wasabi paste, to taste
  • Finely grated zest and juice of 1 lime

For the burgers

  • Vegetable oil
  • 4 spring onions, finely chopped
  • 1 fat clove of garlic, finely grated
  • 1 chilli, seeded and finely chopped
  • 250 g sustainable whitefish
  • 180 g raw, peeled king prawns
  • 100 g fresh crab meat (mix of white and brown)
  • Salt and pepper
  • Roman salad leaves, shredded

To serve

  • 6 small or 4 regular buns, pickled red onions and thinly sliced ​​dill cucumbers

Combine the mayonnaise, wasabi and lime zest and juice in a small bowl and set aside. Heat some oil in a pan and fry the spring onions, garlic and chili for a few minutes. Tip in a bowl.

Place the fish and shrimp in a food processor and pulse to a coarse texture. Add to the bowl of onion and add the crabmeat. Gently mix to combine and season.

With slightly wet hands, shape into 6 small or 4 regular pasties. Place them on a platter and refrigerate until ready to cook. Preheat the grill or light the barbecue. Lightly grease the patties and grill for 4 minutes per side, until cooked to your liking. Toast the buns lightly.

To assemble, put 1 tablespoon of wasabi mayonnaise on each half of the bun, add a little grated lettuce, a cooked burger, a spoonful of pickles and the lid of the bun.

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