Simon Hulstone's Squid and Mackerel Burger
By Great British Chefs
Published on 04 November 2022
There is an increasing regard being paid to the humble burger in gourmet circles. Squid and mackerel feature in this particular variety, with sweet potato chips and paprika mayonnaise added to the plate.Time and servings
1 hr 10 minsTotal time
4Servings
25 minsPrep time
45 minsCooking time
Ingredients
- 190 g of squid tubes
- 100 g of samphire
- 20 g of chives
- 4 sweet potatoes, peeled
- 0.25 tsp of ground cumin
- 1 tsp of smoked paprika
- 5 pack of mayonnaise
- 1 knob of butter
- 380 g of mackerel fillet
- 0.25 tsp of black pepper
- 75 ml of vegetable oil
- 4 burger buns
Method
Step 1
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).Step 2
Chop the mackerel roughly, place into a large bowl and mix with the squid, chopped chives and a good pinch of salt.Step 3
Weigh the mix into 140g balls, about 1cm high, and press in between sheets of square parchment. Set aside in the fridge until neededStep 4
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.Step 5
Place the chips onto a baking tray and into the oven. Cook for 30-40 minutes, shaking the tray at 10 minute intervals.Step 6
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.Step 7
Incorporate the mayonnaise with the smoked paprika, season with a little salt and set aside.Step 8
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.Step 9
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.