Chef Inspired
Barramundi Rodeo Burger
- 15m prep
- 15m cook
- Serves 2
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RECIPE CREATED BY
Andrew Gruel -
Pairs with Beer
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Perfect for Weeknight Dinners
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Perfect for Game Day
Ingredients
For the Burger
- 2 6 oz barramundi fillets
- 1 tablespoon rough cracked black peppercorns
- 2 fresh baked burger buns (or thick cut sourdough)
- 6 fresh pieces of iceburg lettuce
- 4 thick cut slices beefsteak tomato
- 1/2 onion sliced into thick rings
- 1 cup dry tempura batter
- 1/2 cup sparkling water
- Flour as needed
- 4 cups grapeseed oil
For the Sauce
- 2 tablespoon ketchup
- 1 teaspoon siracha
- 1 teaspoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon bbq spice
- 1 tablespoon mayo
Hearty, meaty and super flavorful. Barramundi’s versatility wins again!
Perfect grilled, roasted or poached, Barramundi serves as the star of the Slapfish’s 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.
- Step 1 Rub barramundi gently with the peppercorn. Grill, sear or pan roast the barramundi for 8 minutes (or until it flakes).
- Step 2 While the fish is cooking mix the ingredients for the sauce.
- Step 3 In a pot on the stove, heat the oil until it is about 350 degrees F.
- Step 4 Dredge the onions 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.
- Step 5 Toast the bread gently.
- Step 6 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.
Suggested sides
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Truffle
Fries -
Pickled
Slaw
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