Simon Hulstone's Squid and Mackerel Burger
If necessary, defrost the squid tubes, rinse under water to remove any grit and dry on a cloth. Once cleaned, dice into cubes (about ½ cm thick).
Chop the mackerel roughly, place into a large bowl and mix with the squid, chopped chives and a good pinch of salt.
Weigh the mix into 140g balls, about 1cm high, and press in between sheets of square parchment. Set aside in the fridge until needed
Preheat the oven to 180°C/gas mark 4. Cut the sweet potatoes into chips and cover with the spices, salt and oil in a bowl.
Place the chips onto a baking tray and into the oven. Cook for 30-40 minutes, shaking the tray at 10 minute intervals.
When the chips are nearly ready, heat a non-stick frying pan. Once hot, add oil and lightly colour the burgers on both sides. Place onto a baking tray lined with greaseproof paper, and cook in the oven for 5-6 minutes to cook through.
Incorporate the mayonnaise with the smoked paprika, season with a little salt and set aside.
For the samphire, heat a knob of butter in a pan. Once the butter is foaming, drop in the samphire and 2 tbsp of water. Once the water has evaporated, remove the pan from the heat.
To serve, toast the buns and place a burger in each. Top with some samphire and serve with the sweet potato chips and smoked mayonnaise.
- 380g mackerel fillet
- 190g squid tubes
- 20g chives
- 1 pinch salt, plus 1 tsp for the sweet potato chips
- 4 sweet potatoes, peeled
- ¼ tsp ground cumin
- ¼ tsp black pepper
- 75ml vegetable oil
- 1 tsp smoked paprika
- 5 pack mayonnaise
- 100g samphire
- 1 knob butter
- 4 burger buns
Total time required
- Preparation time:
- Cooking time:
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Recipe kindly provided by Great British Chefs
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