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Buffalo fish burgers

Buffalo fish burgers

By Marco Toscano
10’ Prep time
25’ Cook time
35’ Total time
604 Calories
2 Serving

Summary

You can easily make more of these fuss-free, spicy burgers if you’ve got last-minute guests. they’re a great choice for supper in the garden on a warm night.
Marco Toscano 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Put the haddock fillets on a baking tray and bake according to pack instructions. About 5 minutes before the end of the cooking time, turn the fillets over and spoon the buffalo sauce on top, then bake until the fish is cooked through (the colour of the sauce will change as it bakes on the fish).
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Step 2

Once the fish is cooked, split open the brioche buns and add to the oven, cut-side up, for a minute to lightly toast.
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Step 3

Spread the base of the toasted buns with the tartare sauce or mayonnaise. Sit a couple of slices of tomato on top, then add the haddock fillets. Add a little extra hot sauce, if liked, then top with the shredded lettuce, then the bun tops. Serve straight away – some sweet potato fries alongside would go down nicely.

Ingredient

  • Brioche burger buns
    Brioche burger buns
    2
  • Essential little gem lettuce
    Essential little gem lettuce
    0.5
  • Tartare sauce
    Tartare sauce
    2 tbsp
  • Breaded chunky haddock fillets
    Breaded chunky haddock fillets
    2
  • Sauce shop buffalo hot sauce
    Sauce shop buffalo hot sauce
    2 tbsp
  • Essential tomato
    Essential tomato
    1
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