Rusty-burger with zander
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The rusty burger buns are pre-sliced, ready to serve immediately after defrosting, 100% natural and vegan - the ideal burger buns for your catering and nutrition-conscious guests. Topped with zander fillet, you can conjure up a delicious fish burger that is low in fat and provides valuable omega-3 fatty acids, which have an anti-inflammatory effect, regulate blood lipid levels and have a positive influence on brain performance. Delight your customers with the delicious fish burger - whether at the buffet, on the menu or in the to-go area.
Ingredients for 10 burgers:
For the herb sauce
1000 g yoghurt
500 g mayonnaise
1/2 bunch dill
1/2 bunch parsley
3-5 tsp Dijon mustard
1 lemon (you will need the juice)
salt, pepper, sugar
For the topping
1250 g or 10 pieces of zander fillet
1 large cucumber
3 onions
5 radishes
500 g sprouts
Preparation:
1. mix the yoghurt, mayonnaise, chopped herbs, mustard and lemon juice. Flavour with salt, pepper and sugar.
2. slice or spiralise the cucumber, onions and radishes
3. pat the zander fillet dry, remove the bones and cut into 10 equal pieces
4. fry the fillets on both sides over a medium heat for approx. 2 minutes
5. spread sauce on both halves of the Rusty Burger bun. Cover the underside with radishes and sprouts. Top with fish fillet, onions, gherkins and sprouts and place the lid on top.
Tip:
Dust the pike-perch fillet with a little flour before frying to keep it juicier and give it a golden-yellow colour.
