Fish Burger with Lemon Aioli

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This grown-up fish sandwich is a hearty way to showcase fresh white fish. Although the aioli below is not authentic, olive-oil mayonanaise (Hellman's makes a goone one) helps iwth a first-rate approximation. Serve with a heap of potato chips and a dill pickle for a retro meal with sophisticated flavours.

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  • 4

Ingredients

  • AIOLI
  • 1/2 cup (125mL) olive-oil mayonnaise
  • 1 to 2 large cloves garlic, minced
  • 1 tbsp (15mL) freshly squeezed lemon juice
  • 1/2 tsp (2mL) rasped or finely grated lemon zest
  • 1/2 tsp (2mL) Dijon mustard
  • Pinch or 2 chopped parsley
  • BURGERS
  • 1 lb (500g) fresh skinless, boneless white fish such as tilapia
  • 1/4 tsp (1mL) salt
  • 1/8 tsp (0.5mL) freshly ground black pepper
  • 1 egg
  • 1 green onion, thinly sliced
  • 1.5 cups (375ml) fresh white bread crumbs, divided
  • 1 tbsp (15mL) finely chopped fresh parsley
  • 1 to 2 tbsp (15 to 25mL) olive oil
  • 1 to 2 tbsp (15 to 25mL) butter
  • 4 square slices (or equivalent) orange cheddar cheese, preferably medium or old
  • 4 Italian or ciabata buns
  • 2 medium tomatoes, sliced
  • 4 slices sweet onion such as Vidalia

Preparation

Step 1

1. To make aioli, whisk mayonnaise with garlic, juice, zest and mustard. Add pinches of chopped parsley. Cover and refrigerate up to a day.

2. 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 (250mL) bread crumbs. Form into 4 patties about 3/4 inch (2cm) thick. Stir remaining 1/2 cup (125mL) crumbs with 1 tbsp (15mL) parsley; spread on a plate. Coat patties on both sides with crumbs. (Patties can be covered and refrigerated for up to half a day).

3. When ready to serve, heat 1 tbsp (15mL) each of olive oil and butter in a large frying pan over medium heat. Saute patties for 8 to 10 mins on each side or until deeply golden; add more oil and butter as needed. Top with cheese when flipped. Meanwhile, heat or toast buns. Place patties on bottom half of bun. Dollop fish with aioli, add slices of tomato and onion, and perch top bun slightly off to side.

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