Foolproof Italian Crumbed Fish Cheeseburger
with Sticky Onions, Mustard Mayo & Apple Salad
- Wheat
- Gluten
- Fish
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
- Milk
Sink your teeth into a juicy, cheese-topped patty that delivers a burst of Italian flavour in every bite. Slathered with a tangy mustard mayo and paired with a crisp, sweet apple salad, this meal brings the bistro vibe straight to your table. It’s an ultra-fast, gourmet spin on a family favourite that keeps prep to a minimum without skimping on satisfaction.
Ingredients
1
Crumbed Barramundi
(Contains: Wheat, Gluten, Fish)
1 packet
Cheddar Cheese
(Contains: Milk)
1
Apple
1
Tomato
1
Brown Onion
1 packet
Baby Spinach Leaves
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
1 sachet
Italian Herbs
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
1 tsp
brown sugar
1 tbs
balsamic vinegar (for the onions)
1 drizzle
balsamic vinegar (for the salad)
Utensils
Cooking Steps
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• When oil is hot, cook crumbed barramundi until golden and cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded).
• In the last 1-2 minutes of cook time, sprinkle Cheddar cheese and a pinch of Italian herbs over crumbed fish and cover with a lid or foil until the cheese melts.
TIP: White fish is cooked through when the centre turns from translucent to white.
• Meanwhile, thinly slice apple (see ingredients).
• Thinly slice tomato into rounds.
• Thinly slice brown onion.
• Toast or grill bake-at-home burger buns to your liking.
• In a second large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook onion, stirring, until softened, 5-6 minutes.
• Reduce heat to medium. Add the brown sugar, balsamic vinegar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.
• In a medium bowl, combine half the baby spinach leaves, apple and a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper.
• Spread burger bases with mustard mayo. Top with crumbed fish, tomato, caramelised onion and remaining spinach.
• Serve with apple salad. Enjoy!
