With this impressive and flavoursome yellowtail burger, you’ll be hooked from the first bite. It’s essentially the classic seafood meal reimagined as a burger. A toasted bun is smeared with dill mayo, then stacked with fresh green leaves, slices of gherkin & flaky, fried yellowtail. Don’t forget the golden, crispy onion rings!
Seared Yellowtail Burger
Seared Yellowtail Burger
with homemade crispy onion rings & a dill mayo
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Burger Bun
- Burger Buns
- Fresh Dill
- Gherkins
- Green Leaves
- Mayo
- Onion
- Onions
- Piquanté Peppers
- Self-raising Flour
- Yellowtail Fillet
- Yellowtail Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
- Butter
GOOD. BETTER. BATTER.
In a small bowl, combine the Mayo, ½ the chopped dill, seasoning, and a splash of water. Set aside. In a bowl, whisk 1 egg with a splash of water. In another bowl, combine the flour and seasoning.
GOLDEN RINGS
Place a pot or pan over medium-high heat with enough oil to cover the base. Coat the Onion rings in the egg mixture first, and then in the seasoned flour. When the oil is hot, carefully lower the floured onion slices into the oil. Fry until golden brown, 2-4 minutes (shifting halfway). Drain on paper towel.
BUTTER UP THE BUN
Halve the Burger Bun, and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun cut-side down until golden, 1-2 minutes.
FRY, FLIP & FRY THE FISH
Return the pan to medium heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the drained peppers, the remaining dill, a drizzle of olive oil, and seasoning.
DIVE INTO DINNER!
Smear ½ the dill Mayo on the toasted Burger Bun. Top with the remaining leaves, the sliced gherkin, and the yellowtail. Side with the crispy Onion rings and the dressed salad. Serve with the remaining dill mayo for dunking.
Mayo - 40ml
Fresh Dill - 3g
Self-raising Flour - 60ml
Onion - 1
Burger Bun - 1
Yellowtail Fillet - 1
Green Leaves - 40g
Piquanté Peppers - 20g
Gherkins - 25g
GOOD. BETTER. BATTER.
In a small bowl, combine the Mayo, ½ the chopped dill, seasoning, and a splash of water. Set aside. In a bowl, whisk 1 egg with a splash of water. In another bowl, combine the flour and seasoning.
GOLDEN RINGS
Place a pot or pan over medium-high heat with enough oil to cover the base. Coat the Onion rings in the egg mixture first, and then in the seasoned flour. When the oil is hot, carefully lower the floured onion slices into the oil. Fry until golden brown, 2-4 minutes (shifting halfway). Drain on paper towel.
BUTTER UP THE BUN
Halve the Burger Buns, and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
FRY, FLIP & FRY THE FISH
Return the pan to medium heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the drained peppers, the remaining dill, a drizzle of olive oil, and seasoning.
DIVE INTO DINNER!
Smear ½ the dill Mayo on the toasted Burger Buns. Top with the remaining leaves, the sliced gherkin, and the yellowtail. Side with the crispy Onion rings and the dressed salad. Serve with the remaining dill mayo for dunking.
Mayo - 80ml
Fresh Dill - 5g
Self-raising Flour - 125ml
Onion - 1
Burger Buns - 2
Yellowtail Fillets - 2
Green Leaves - 80g
Piquanté Peppers - 40g
Gherkins - 50g
GOOD. BETTER. BATTER.
In a small bowl, combine the Mayo, ½ the chopped dill, seasoning, and a splash of water. Set aside. In a bowl, whisk 2 eggs with a splash of water. In another bowl, combine the flour and seasoning.
GOLDEN RINGS
Place a pot or pan over medium-high heat with enough oil to cover the base. Coat the Onion rings in the egg mixture first, and then in the seasoned flour. When the oil is hot, carefully lower the floured onion slices into the oil. Fry until golden brown, 2-4 minutes (shifting halfway). You may need to do this step in batches. Drain on paper towel.
BUTTER UP THE BUN
Halve the Burger Buns, and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
FRY, FLIP & FRY THE FISH
Return the pan to medium heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the drained peppers, the remaining dill, a drizzle of olive oil, and seasoning.
DIVE INTO DINNER!
Smear ½ the dill Mayo on the toasted Burger Buns. Top with the remaining leaves, the sliced gherkin, and the yellowtail. Side with the crispy Onion rings and the dressed salad. Serve with the remaining dill mayo for dunking.
Mayo - 125ml
Fresh Dill - 8g
Self-raising Flour - 180ml
Onions - 2
Burger Buns - 3
Yellowtail Fillets - 3
Green Leaves - 120g
Piquanté Peppers - 60g
Gherkins - 75g
GOOD. BETTER. BATTER.
In a small bowl, combine the Mayo, ½ the chopped dill, seasoning, and a splash of water. Set aside. In a bowl, whisk 2 eggs with a splash of water. In another bowl, combine the flour and seasoning.
GOLDEN RINGS
Place a pot or pan over medium-high heat with enough oil to cover the base. Coat the Onion rings in the egg mixture first, and then in the seasoned flour. When the oil is hot, carefully lower the floured onion slices into the oil. Fry until golden brown, 2-4 minutes (shifting halfway). You may need to do this step in batches. Drain on paper towel.
BUTTER UP THE BUN
Halve the Burger Buns, and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
FRY, FLIP & FRY THE FISH
Return the pan to medium heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the drained peppers, the remaining dill, a drizzle of olive oil, and seasoning.
DIVE INTO DINNER!
Smear ½ the dill Mayo on the toasted Burger Buns. Top with the remaining leaves, the sliced gherkin, and the yellowtail. Side with the crispy Onion rings and the dressed salad. Serve with the remaining dill mayo for dunking.
Mayo - 160ml
Fresh Dill - 10g
Self-raising Flour - 240ml
Onions - 2
Burger Buns - 4
Yellowtail Fillets - 4
Green Leaves - 160g
Piquanté Peppers - 80g
Gherkins - 100g
Frequently Asked Questions
What is the preparation time for Seared Yellowtail Burger?
The preparation time for Seared Yellowtail Burger with homemade crispy onion rings & a dill mayo is between 15 and 35 minutes.
What is the total time required to make Seared Yellowtail Burger with homemade crispy onion rings & a dill mayo?
The total time required to make Seared Yellowtail Burger with homemade crispy onion rings & a dill mayo is between 30 and 50 minutes.
How many servings does Seared Yellowtail Burger provide?
4 servings
What are the main ingredients in Seared Yellowtail Burger?
Burger Bun, Burger Buns, Fresh Dill, Gherkins, Green Leaves, Mayo, Onion, Onions, Piquanté Peppers, Self-raising Flour, Yellowtail Fillet, Yellowtail Fillets
What is the nutritional information of Seared Yellowtail Burger?
Calories: 874, Carbs: 95 grams, Fat: grams, Protein: 49.7 grams, Sugar: 20.2 grams, Salt: 676 grams
How do I prepare Seared Yellowtail Burger?
ADD THE FRESHNESS: In a salad bowl, combine ½ the shredded leaves, the drained peppers, the remaining dill, a drizzle of olive oil, and seasoning. DIVE INTO DINNER!: Smear ½ the dill mayo on the toasted burger buns. Top with the remaining leaves, the sliced gherkin, and the yellowtail. Side with the crispy onion rings and the dressed salad. Serve with the remaining dill mayo for dunking. FRY, FLIP & FRY THE FISH: Return the pan to medium heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. BUTTER UP THE BUN: Halve the burger buns, and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes. GOLDEN RINGS: Place a pot or pan over medium-high heat with enough oil to cover the base. Coat the onion rings in the egg mixture first, and then in the seasoned flour. When the oil is hot, carefully lower the floured onion slices into the oil. Fry until golden brown, 2-4 minutes (shifting halfway). Drain on paper towel. GOOD. BETTER. BATTER.: In a small bowl, combine the mayo, ½ the chopped dill, seasoning, and a splash of water. Set aside. In a bowl, whisk 1 egg with a splash of water. In another bowl, combine the flour and seasoning.
What should be prepared from my kitchen to make Seared Yellowtail Burger?
Burger Bun, Burger Buns, Fresh Dill, Gherkins, Green Leaves, Mayo, Onion, Onions, Piquanté Peppers, Self-raising Flour, Yellowtail Fillet, Yellowtail Fillets
How many calories does Seared Yellowtail Burger have?
874 calories
How much fat content does Seared Yellowtail Burger have?
grams
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