Barramundi burgers with lemon myrtle mayonnaise

INGREDIENTS

600-650g skinless barramundi fillets, cut into pieces

1 lemon, finely grated zest

sea salt and freshly ground black pepper

plain flour, for dusting

2 eggs, lightly beaten

120g panko breadcrumbs

80ml olive oil

BURGER BUNS

300g strong bread flour, sifted

1 tablespoon dried yeast

1 teaspoon salt

1 1/2 teaspoons ground lemon myrtle, plus extra, for sprinkling (see note)

3 tablespoons olive oil

LEMON MYRTLE MAYONNAISE

1 egg

1 egg yolk

2 teaspoons dijon mustard

300ml vegetable oil

2 tablespoons lemon juice

1/2 tablespoon ground lemon myrtle, (see note)

METHOD

To make the buns, place the flour, yeast, salt and lemon myrtle in the bowl of an electric mixer fitted with a dough hook and make a well in the centre. Add the oil and 170 ml warm water and mix on low speed to combine. Knead on a floured surface for 15 minutes or until the dough is smooth and elastic. Place in an oiled bowl, cover with a kitchen towel and leave in a warm place for 45 minutes or until doubled in size.

Meanwhile, to make the mayonnaise, whisk the egg, egg yolk and mustard together in a large bowl. While whisking, add the oil in a thin continuous stream until it is all added and the mayonnaise is thick. Whisk in the lemon juice, lemon myrtle and season with salt. Cover closely with plastic wrap and refrigerate until required.

Preheat the oven to 250°C. Line 2 baking trays with baking paper. Divide the dough into 20 pieces. Roll each into a ball and place on the trays. Press lightly to flatten, sprinkle with salt and lemon myrtle and drizzle with the oil. Leave in a warm place for 30 minutes or until doubled in size. Bake for 15–20 minutes or until golden.

Roughly chop the fish in a food processor. Transfer to a bowl, combine with the lemon zest, season with salt and pepper and shape into 20 patties. Dust each in flour, dip in the egg and press in the breadcrumbs. Heat the oil

Heat the oil in a large frying pan over medium–high heat and cook the patties, in batches, for 2–3 minutes on each side or until cooked through.

To serve, halve each bun, place a patty on the bottom halves, top with a dollop of mayonnaise, sandwich with the tops and secure with a toothpick.

NOTE

Ground lemon myrtle is available from specialty Indigenous food suppliers. The mayonnaise makes 1½ cups and will keep refrigerated for 2–3 days.

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