Who doesn’t love a good burger? Using frozen edamame to jazz up the smash with lemon zest is simple and so pleasant to eat. I love to add extra lettuce to mine, the crunchy freshness of cos elevates any burger.
Ingredients
| 400 g | White fish, roughly chopped |
| 2 | Spring onions |
| ½ cup | Chopped coriander |
| 1 pinch | Chilli flakes |
| ¼ cup | Dried breadcrumbs |
| ½ tsp | Salt |
| 1 | Egg |
| 1 dash | Oil, to cook |
Smash
| 1 | Avocado, stone removed (Main) |
| ½ cup | Edamame beans, thawed |
| 1 clove | Garlic |
| 2 tsp | Lemon zest |
| ¼ cup | Lemon juice |
| 1 pinch | Salt and pepper |
| 4 | Brioche buns |
| 4 | Cos lettuce leaves |
| ¼ cup | Aioli |
Directions
- Place the fish, spring onions, coriander, chilli flakes, breadcrumbs, salt and egg in a food processor. Blitz until well combined.
- With damp hands make four even-sized burger patties. Refrigerate until ready to cook.
- Place the avocado, edamame beans, garlic, lemon zest, juice, salt and pepper in a processor and pulse until smashed together.
- Heat the oil in a frying pan and cook the patties for a few minutes each side until cooked through, turning once.
- Grill the buns until golden, fill each with avocado smash, lettuce and aioli and top with a burger patty.