CW food writer Libby Kimber brings you two recipes to try out this week, so you can tuck into a delicious burger. Remember – no burger is complete without a side of fries.
Tandoori cod burgers with sweet potato fries
- 2 large sweet potatoes (600g), scrubbed clean
- 2 tsp olive oil
- Salt and black pepper
- 40ml rice vinegar
- 2g caster sugar
- 1 red chilli, de-seeded and finely sliced
- 1/4 red onion, finely sliced
- 1/4 cucumber (80g), de-seeded and cut into thin half-moons
- 2 x 200g skinless and boneless cod fillets
- 30g tikka masala curry paste
- 2 burger buns
- 1 Tbsp fat-free Greek yoghurt
- 1 tomato, thinly sliced
- 1 Tbsp coriander, chopped
- Preheat the oven to 200°C (fan 180°C/gas mark 6).
- Cut each sweet potato in half lengthways, then cut into eight long, thin wedges and scatter over one layer on a baking tray. Drizzle over the olive oil along with a good pinch of salt, toss to mix then roast in the oven for 25 minutes.
- Mix together the rice vinegar, sugar, red chilli, onion and cucumber in a small bowl and leave to steep, giving it a mix every now and then.
- Coat the cod fillets in the curry paste then place onto a baking tray lined with parchment and roast in the oven for 15 minutes, by which time they should be just cooked through. When the fish has only 5 minutes to go, cut the buns in half and place in the oven to toast.
- To build the burger, spread a little yoghurt onto two bun halves, load up with sliced tomato, lay the fish on top then scatter the cucumber mix over (drain off the excess vinegar). Finish with the coriander and squash the remaining bun halves on top.
- Serve with the sweet potato fries.
Recipe extracted from Joe’s 30-Minute Meals by Joe Wicks. Available now, Bluebird, RRP $39.99.
- 1kg ground beef
- 1 large onion, grated or processed
- 1/2 cup dried breadcrumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 Tbsp tomato ketchup
- 2 Tbsp water
Buns and suggested fillings
- Hamburger buns
- Softened butter, for spreading
- Lettuce, separated into leaves, washed and drained
- Rocket, washed and drained
- Onions, thinly sliced and cooked on the hotplate
- Sandwich cheese slices
- Tomatoes, sliced horizontally
- Tomato ketchup
- Combine all the ingredients for the burger patties. Knead by hand to distribute evenly and make the texture finer. Rest for 20 minutes in the refrigerator. With wet hands, shape into 14 flat patties about 8cm in diameter.
- Prepare barbecue for direct-heat cooking. Heat until hot. Oil the grill bars, place on the patties and cook for 5-6 minutes on each side. Brush with a little oil as they cook.
- Split the buns and lightly spread with softened butter. Place buttered side down on hotplate and toast to golden colour.
- To assemble, place a lettuce leaf on bottom half of bun, top with cooked patty, tomato ketchup, onions, cheese slice, rocket leaf and your choice of pickle or relish. Top with remaining bun.
Extract from Australian Heritage Cookbook, New Holland Publishers RRP $39.99, available from all good book retailers or online: www.newhollandpublishers.com