Tag Archives: burgers

Kingfish Burgers with Lemony Mayo

Kingfish Burger with Lemony Mayo

Last weekend the kingfish at Tangaroa Seafoods looked lovely and fresh, but the fillets were odd shapes so I decided the best thing to do with them would be to make burgers – in my view it is hard to beat finely hand chopped fish with some seasonings shaped into
patties, pan-fried and put in a bun with some salad leaves, tomatoes and a lemony mayo – a deliciously simple summer dinner.

Kingfish Burgers with Lemony Mayo

Serves 4

4 bread rolls of your choice, split
1-2 tomatoes, sliced
mixed salad leaves
KINGFISH PATTIES
500g fresh kingfish fillets
1 small red onion, minced
1 clove garlic, minced
1 egg white
½ cup panko bread crumbs
lemon
sea salt and ground black pepper
olive oil
LEMONY MAYO
½ cup mayonnaise
1 tsp grated lemon zest
2 tbsp lemon juice

1              Finely chop kingfish – for the best texture it is best to do this by hand. Set aside. Place egg white in a bowl and whisk lightly with a fork. Add onion, garlic, breadcrumbs, a squeeze of lemon juice and a good grind of salt and black pepper. Add kingfish and mix gently to combine. Shape mixture into four even sized patties, place on a plate lined with plastic food warp and chill for 30 minutes or until ready to cook.

2              To make mayonnaise, place mayonnaise, lemon zest and juice in a small bowl and mix to combine. Set aside until ready to use.

3              Heat a heavy-based frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Add patties and cook for 3-4 minutes each side or until brown and cooked through.

4              To serve, spread each cut side of roll with a little
mayonnaise, top bottom half of each roll with leaves and tomato slices, a patty and a small dollop of the remaining mayonnaise and
finally the top of the roll.

To chop the fish: Cut into thin strips, then stack strips and cut into small dice.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Mixed salad leaves: JJ’s Organics – Napier; Onions, garlic, lemons and tomatoes: Krismaw Gardens – Hastings; Rolls: The  Love N Oven – Napier Urban Food Market; Eggs: Verry Best Eggs – Napier; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: mayonnaise, panko breadcrumbs, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another fish burger you might like to try:

Trevally, Bacon & Asparagus Burgers

Trevally, Bacon & Asparagus Burgers

 

Korean-inspired Individual Meatloaves

Korean Meatloaves 005bI know I could have called these patties or rissoles, but doesn’t
‘individual meatloaves’ sound more interesting?

The other day, I just happened to pick up, on special, Seoultown
Kitchen
by Debbie Lee, Kyle Books 2011 and so this recipe is
inspired by one in that book which Debbie calls “Mama Lee’s
Meatloaf”.

Anyway, whatever you want to call them, this is tasty twist on a
family favourite, mince.

Korean-inspired Individual Meatloaves

The Onion-Soy Sauce is quite sweet, but teams well with the slightly spicy meatloaves.

An easy way to get eight even-sized portions of mince mixture is to turn the mixture onto a board and shape into a flattish disk. Divide disk into quarters, then divide quarters in half and now you have eight even-sized portions without any measuring, weighing or guessing.

Makes 8 patties; serves 4

1 small onion, roughly chopped
500g beef mince
1 free-range egg
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp gochujang (Korean hot pepper paste)
1 clove garlic, crushed
sea salt and freshly ground black pepper
1 cup panko breadcrumbs
vegetable oil
chopped green onions, to serve
sesame seeds, to serve
ONION-SOY SAUCE
1 large onion, roughly chopped
¼ cup brown sugar
2 cups beef stock
¼ cup soy sauce
2 tbsp Chinese cooking rice wine
2 tsp cornflour mixed with a little cold water to form a thin paste

1              Place small onion in a food processor and process to make a puree. Place mince, pureed onion, egg, soy sauce, sesame oil,
gochugang, garlic and a good grind of salt and black pepper in a large bowl and using your hands mix to combine. Add breadcrumbs and once again using hands mix to combine. Place in the refrigerator for at least 30 minutes to chill.

2              To make Onion-soy Sauce, place large onion in a food
processor and process to make a puree.  Transfer to a saucepan, add sugar, stock, soy sauce and rice wine and mix to combine. Place over a medium heat, bring to simmering and simmer, stirring occasionally, for 25-30 minutes or until sauce reduces by about half. Whisk in cornflour mixture and cook, whisking constantly for 2 minutes or until sauce thickens. Set aside and keep warm.

3              Divide mince mixture into eight even-sized portions, shape in patties, place on a plate lined with plastic food wrap and chill for at least 30 minutes longer.

4              Preheat oven to 200°C.

5              Heat a large non-stick frying pan over a medium-high heat, add patties and cook for 3-4 minutes each side or until browned – you may need to do this in batches. Transfer browned patties to a baking tray and cook in oven for 10 minutes. Stand for a few minutes before serving.

Serving Suggestions

  • Serve patties on a bed of creamy mashed potatoes or steamed rice with sauce spooned over and accompany with a seasonal green vegetable of your choice.
  • Serve patties drizzled with a little sauce, between toasted buns of your choice with mixed salad leaves and pickles.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Other recipes with Korean flavours you might like to try:

Bulgogi

Bulgogi

Korean Gochujang Fish

Korean Gochujang Fish

Spicy Korean Pork

Spicy Korean Pork and find out more about gochujang

 

Bacon & Cheese Burgers with Zucchini Slaw

Bacon & Cheese Burgers 005aI love burgers – they are a fun, easy meal which is also be a great way to add vegetables.

Here an easy and healthy slaw adds crunch, flavour and interest to the standard burger.

Whether you make your own patties or use bought ones is up to you – on this occasion I used bought ones as they were in the freezer and needed using.

Bacon & Cheese Burgers with Zucchini Slaw

Serves 4

olive oil

4 slices bacon, rind removed
4 prepared beef patties – either homemade or good quality bought ones
4 slices cheese of your choice
4 bread rolls of your choice, split and lightly toasted (optional)
sauce of your choice – I used a homemade apple ketchup
ZUCCHINI SLAW
2 tbsp mayonnaise
1 tsp apple cider vinegar
1 tsp hot mustard or to taste
2 tbsp natural yogurt
2 medium (about 150g each) zucchini, grated – about 2 cups
1 medium (about 150g) carrot, grated – about 1 cup
1 medium (about 150g) red onion, grated
1 small (about 100g) apple, diced
salt and freshly ground black pepper

1              To make slaw, place mayonnaise, vinegar, mustard and
yogurt in a large bowl and whisk to combine.
2              Add zucchini, carrot, onion and apple and toss to combine. Season slaw to taste just prior to serving.
3              Heat a little oil in a non-stick frying pan over a medium heat, add bacon and cook for 4-5 minutes or until crisp. Remove from pan and drain on paper towels.
4              Heat a little more oil in pan, if necessary, add patties and cook for 4-5 minutes each side or until cooked through – when the second side has cooked for about 3 minutes top with bacon and cheese, cover and cook to heat bacon through and to just melt the cheese.
5              To assemble burgers, top bottom half of each roll with a burger patty, then some of the zucchini slaw, a spoonful of sauce and finally top half of roll. Serve any remaining slaw on the side.

Happy cooking and eating.

Recipe by Rachel Blackmore

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