mackerel burgers


















Mackerel burgers with caramelised onion relish

As soon as I realised that I wanted a piscine alternative to the
standard burger, I decided that I needed an appropriate fishy
vehicle, and an equally unwimpish relish, resonant of the
traditional beef burger, to smear in the bap.
You can modify the flavour of the burgers by using different
types of mackerel. I have used smoked and honeyed mackerel for
these, but straight mackerel or peppered mackerel fillets would
all work well. I’ve kept potato out of the burger, so as not to
stray into fishcake territory (although I don’t suppose the piscine
police would press any charges) and to allow for some large
chips, of the hand-cut variety, to cheerfully ride alongside.

for the burgers
4 mackerel fillets, cooked and flaked
1 large onion, finely chopped
1 clove garlic, finely chopped
200g breadcrumbs
1 egg, beaten
1 handful of parsley, chopped

for the onion relish
5 medium red onions, finely
2 tablespoons olive oil
1 tablespoon Demerara sugar
2 cloves garlic, crushed
1 tablespoon red wine vinegar
salt and pepper
3–4 tablespoons olive oil for
8 floury white baps
makes 8 burgers

In a large mixing bowl, place the flaked mackerel, chopped onion,
garlic, breadcrumbs, beaten egg and parsley. Lightly mix with a
fork. Make into burger shapes, compressing them on a board, then
place in the fridge while you make the onion relish.
In a large frying pan over a low heat, fry the finely sliced onion in
the olive oil until it is soft and translucent. Add the sugar, garlic
and red wine vinegar. Cook for a further 20 minutes and remove
from the heat. Season to taste.
Fry the burgers on both sides for about 7 minutes a side. Serve
each burger in a floury bap with the caramelised onion relish,
homemade chips and perhaps some good quality mayonnaise,
spiked with a little fresh dill.