These delicious burgers are a great homemade takeaway. Get the kids to help prepare the tangy mayo and the salad bits and you will have dinner on the table in no time. Serve burgers with a few crunchy golden potato wedges to seal the deal.
- 1½ cups panko breadcrumbs
- 1 tsp lemon pepper seasoning
- ½ tsp sea salt
- 4 fish fillets
- 1 egg, beaten
- 4 sourdough buns or similar
- ½ cup thick and creamy mayonnaise
- 2 gherkins, finely diced
- 1 tsp capers
- 1 tsp wholegrain mustard
- 2 handfuls mesclun lettuce
- 1 carrot, grated
- ¼ red cabbage, finely sliced
- Heat the oven to 180 degrees Celsius. (Pop the wedges in first to start cooking.)
- In a shallow bowl, combine the breadcrumbs, lemon pepper seasoning and salt. Dip each fillet in the beaten egg first, then coat with the flavoured crumbs.
- Lay the fillets on a lined baking tray and spray with oil.
- Bake for 12-15 minutes depending on the fillet size until they are golden and can be flaked in the thickest part. Toast the buns if desired.
- For the tangy mayo, combine the mayonnaise, gherkins, capers and mustard, and mix.
- Combine the mesclun with the carrot and red cabbage and toss with a little olive oil and lemon juice or your favourite dressing.
- Spread the buns generously with the flavoured mayonnaise and top with salad and fish.
- Serve with extra mayo and lemon or limes on the side.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author