Barbecued Mushroom Fish Burger

  • Serves: 4
  • Cooks In: 15 minutes
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Ingredients

2 tsp Cajun spice blend
4 x150g skinless white fish fillets (such as snapper, barramundi)
Olive oil cooking spray
4 flat mushrooms, trimmed
2 hamburger buns, split
½ cup tartare sauce or tzatziki
50g baby rocket leaves
2 ripe tomatoes, sliced
Beetroot crisps, to serve

Method

1

Heat barbecue plate and grill on medium-high heat. Sprinkle Cajun spice over both sides of the fish. Spray mushrooms and fish lightly with oil.

2

Barbecue fish and mushrooms on lightly greased barbecue plate for 3-4 minutes each side, or until just cooked. Spray buns lightly with oil and barbecue on the grill plate, cut-side down until toasted.

3

Spread tartare or tzatziki over the bun bases. Top with a little of the rocket, followed by tomato, fish and mushrooms. Top with a little more tartare or tzatziki, remaining rocket, and serve with beetroot crisps.

Ingredients

 2 tsp Cajun spice blend
 4 x150g skinless white fish fillets (such as snapper, barramundi)
 Olive oil cooking spray
 4 flat mushrooms, trimmed
 2 hamburger buns, split
 ½ cup tartare sauce or tzatziki
 50g baby rocket leaves
 2 ripe tomatoes, sliced
 Beetroot crisps, to serve

Directions

1

Heat barbecue plate and grill on medium-high heat. Sprinkle Cajun spice over both sides of the fish. Spray mushrooms and fish lightly with oil.

2

Barbecue fish and mushrooms on lightly greased barbecue plate for 3-4 minutes each side, or until just cooked. Spray buns lightly with oil and barbecue on the grill plate, cut-side down until toasted.

3

Spread tartare or tzatziki over the bun bases. Top with a little of the rocket, followed by tomato, fish and mushrooms. Top with a little more tartare or tzatziki, remaining rocket, and serve with beetroot crisps.

Barbecued Mushroom Fish Burger

Tags:

 Lunch

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