Brown Shrimp, Hake & Saffronaise Burger
A fish burger with real bite: minced hake with whole brown shrimp folded through for texture, crumbed and cooked on a wood fired plancha. Serve in a soft white roll with a saffron mayo, a drizzle of sweet chilli and crispy onions. Cooked by IAN JONES of BBQ magazine.
Ingredients
SERVES 4
THE BURGER
500g hake fillet, skinned and pin boned
150g peeled brown shrimp
6 spring onions, finely sliced
1 egg white, lightly beaten
Zest of 1 lemon, wedges kept to serve
¼ teaspoon cayenne pepper
½ teaspoon sea salt
2 tablespoons rapeseed oil
A generous pinch of saffron threads
1 tablespoon warm water
150g good quality mayonnaise
1 teaspoon smoked garlic puree
1 teaspoon lemon juice
4 soft white rolls
4 tablespoons sweet chilli sauce
4 tablespoons crispy fried onions
Little gem or herb salad leaves
Method
1. Crumble the saffron into the warm water and leave it for 10 minutes until the water runs deep gold. Stir it into the mayonnaise with the smoked garlic puree and lemon juice, season and chill.
2. Mince the hake with a few short pulses in a food processor, or a fine chop with a knife. You want a coarse mince, not a paste.
3. Mix the hake with the spring onions, egg white, lemon zest, cayenne and salt, then fold the brown shrimp through whole so they stay intact. Shape into four patties about 2cm thick.
4. Chill the patties for 30 minutes so they firm up.
5. Get the plancha to a steady medium high heat, hot enough that a drop of water skips across it, and brush with oil. Lay the patties down and leave them alone for about 4 minutes until golden underneath. Flip and give the second side 3 to 4 minutes, until just opaque in the centre, around 60°C on a temperature probe.
6. Split the rolls and press them cut side down on the plancha for 30 seconds.
7. Saffronaise on the base, salad leaves, burger, a drizzle of sweet chilli, a handful of crispy onions, lid on. Serve with a lemon wedge.
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Method
1. Crumble the saffron into the warm water and leave it for 10 minutes until the water runs deep gold. Stir it into the mayonnaise with the smoked garlic puree and lemon juice, season and chill.
2. Mince the hake with a few short pulses in a food processor, or a fine chop with a knife. You want a coarse mince, not a paste.
3. Mix the hake with the spring onions, egg white, lemon zest, cayenne and salt, then fold the brown shrimp through whole so they stay intact. Shape into four patties about 2cm thick.
4. Chill the patties for 30 minutes so they firm up.
5. Get the plancha to a steady medium high heat, hot enough that a drop of water skips across it, and brush with oil. Lay the patties down and leave them alone for about 4 minutes until golden underneath. Flip and give the second side 3 to 4 minutes, until just opaque in the centre, around 60°C on a temperature probe.
6. Split the rolls and press them cut side down on the plancha for 30 seconds.
7. Saffronaise on the base, salad leaves, burger, a drizzle of sweet chilli, a handful of crispy onions, lid on. Serve with a lemon wedge.
