Buffalo fish burgers
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.
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Ingredients
- 2 Breaded Chunky Haddock Fillets (or 2 Frozen Breaded Haddock Fillets)
- 2 tbsp Sauce Shop Buffalo Hot Sauce, plus extra to serve (optional)
- 2 brioche burger buns
- 2 tbsp tartare sauce or mayonnaise
- 1 Essential Tomato, sliced
- ½ Essential Little Gem Lettuce, shredded
Method
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).
Once the fish is cooked, split open the brioche buns and add to the oven, cut-side up, for a minute to lightly toast.
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.
Cook’s tip
Buffalo hot sauce
Use as a marinade for chicken wings or thighs or serve with potato wedges for dunking. Alternatively, combine hot sauce with soured cream or mayonnaise to make a punchy sandwich spread.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,537kJ/ 604kcals |
|---|---|
Fat | 22g |
Saturated Fat | 3.6g |
Carbohydrates | 64g |
Sugars | 13g |
Fibre | 3.6g |
Protein | 35g |
Salt | 2.8g |