This BBQ mushroom fish burger is a great healthy idea for a summer lunch, served with fresh tomatoes and tangy tzatziki.
Ingredients
2 tsp Cajun spice blend
4 x 150g skinless white fish fillets (such as snapper, barramundi)
Olive oil cooking spray
4 flat mushrooms, trimmed
2 hamburger buns, split
1/2 cup tartare sauce or tzatziki
50g baby rocket leaves
2 ripe tomatoes, sliced
Beetroot crisps, to serve
Method
Heat barbecue plate and grill on medium-high heat. Sprinkle Cajun spice over both sides of the fish. Spray mushrooms and fish lightly with oil
Cook fish and mushrooms on lightly greased plate for 3-4 minutes each side, or until just cooked. Spray buns lightly with oil and place on the grill plate, cut-side down until toasted
Spread tartare or tzatziki over the bun bases. Top with a little of the rocket, followed by tomato, fish and mushrooms. Top with a little more tartare or tzatziki, remaining rocket, and serve with beetroot crisps
