Makes: 12 pieces
Time: 80 Minutes
A tasty dessert with an elegant presentation!
1/2 cup (125 mL) olive-oil mayonnaise
1 to 2 large cloves garlic, minced
1 tbsp (15 mL) freshly squeezed lemon juice
1/2 tsp (2 mL) finely grated lemon zest
1/2 tsp (2 mL) Dijon mustard
Pinch or 2 chopped parsley
1 lb (500 g) fresh skinless, boneless white fish such as tilapia
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
1 green onion, thinly sliced
1 1/2 cups (375 mL) fresh white bread crumbs, divided
1 tbsp (15 mL) finely chopped fresh parsley
4 square slices orange cheddar cheese, preferably medium or old
4 Italian or ciabata buns
2 medium tomatoes, sliced
4 slices sweet onion, such as Vidalia
To make aïoli, whisk mayonnaise with garlic, juice, zest and mustard. Add pinches of chopped parsley. Cover and refrigerate up to a day.
Pat fish dry with paper towels. Cut fish into large chunks; place in food processor. Add salt and pepper. Pulse until just chopped and resembling hamburger. Transfer to a mixing bowl; stir in egg, green onion and 1 cup (250 mL) bread crumbs. Form into 4 patties about 3/4 inch (2 cm) thick. Stir remaining 1/2 cup (125 mL) crumbs with 1 tbsp (15 mL) parsley; spread on a plate. Coat patties on both sides with crumbs. (Patties can be covered and refrigerated for up to 1/2 day.)
When ready to cook, place patties on foil on BBQ at medium heat. Cook patties until firm when pressed, about 10 minutes. While patties are cooking, lay buns, cut side down, directly on grill and toast until golden, 1-2 minutes. Apply cheese slice to each burger 1 minute before serving.
Serve fish burgers with a dollop of aïoli, slices of tomato and onion.
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
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