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Australian Barramundi Burger

There's no better combo than burgers + footy finals. This impossibly easy Australian Barramundi Burger is flavour-packed and sure to get your mates cheering.

Makes 2 burgers


2 Australian barramundi fillets, skin on and trimmed into approx. 150g pieces

2 tbsp olive oil

2 brioche burger buns

2 tbsp mayonnaise

1 tbsp sweet chilli sauce

1 Lebanese cucumber, thinly sliced lengthways

½ lime, juiced

1 tbsp rice wine vinegar

1 tsp caster sugar

¼ cup mint

¼ cup coriander

100g carrot, shredded

100g purple cabbage, shredded

2 green oak lettuce leaves


STEP 1: To pickle your vegetables, mix the mint, coriander, carrot, purple cabbage, lemon juice, rice wine vinegar and sugar in a small bowl. Set aside.

STEP 2: Rub the barramundi fillets with olive oil while heating a frypan on medium heat. Fry the fillets skin-side down for approximately 3 mins until lightly golden brown. Flip over and fry the other side until just cooked. Remove from heat and season with salt.

STEP 3: To make the sauce, mix the sweet chilli sauce and mayonnaise together.

STEP 4: Lightly toast the brioche buns and get ready to assemble.

STEP 5: To build the burger, spread sweet chilli mayo on burger bun base. Top with lettuce, picked vegetables, cucumber slices, two pieces of barramundi, more sweet chilli mayo and then the top bun.

STEP 6: Enjoy!