Barramundi Rodeo Burger
INGREDIENTSJump to Instructions
For the Barramundi burger
- 2 The Better Fish® Barramundi Skinless Fillets
- 1 tablespoon black peppercorn, roughly cracked
- 2 burger buns (or thick sourdough)
- 4 thick slices beef tomato
- 6 pieces fresh iceberg lettuce
For the sauce
- 2 tablespoons ketchup
- 1 teaspoon red wine vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha chili sauce
- 1 tablespoon honey
- 1 teaspoon BBQ seasoning
For the onion rings
- 1/2 onion, sliced into thick rings
- 1/2 cup sparkling water
- 4 cups grapeseed oil
- 1 cup tempura mix (dry)
- flour, as needed
- salt + pepper, as needed
Hearty, meaty and super flavorful. Barramundi’s versatility wins again! Perfect grilled, roasted or poached, Barramundi serves as the star of the Barramundi Rodeo Burger. Juicy onion rings add lots of crunch to this savory entree. Recipe courtesy of Andrew Gruel. Food styling & photography by Nicole Gaffney.
Rub Barramundi gently with the peppercorn. Grill, sear or pan roast the Barramundi for about 8 minutes (or until it flakes).
While the fish is cooking, mix the ingredients for the sauce.
In a pot on the stove, heat the oil until it is about 350 degrees F.
Dredge the onions lightly in flour, then into the tempura mix. Fry in the oil until golden and crispy. Set aside on a paper-towel lined plate and season with salt and fresh cracked pepper.
Toast the bread gently.
Smother the base of the bread with the sauce. Top with lettuce, tomato, fish, crispy onion rings, and the rest of the sauce. Top with bread and serve.