Snapper Burgers

Try delicious Snapper Burgers, a fresh and flavour-packed twist on a classic. Order premium snapper from Pearl Seafoods for fresh delivery today!

Snapper Burgers on baking paper.
Serves
4 people
Prep
20 minutes
Cook
10 minutes
Difficulty
Easy

About This Recipe

Make restaurant-quality Snapper Burgers at home with this easy-to-follow recipe. Using fresh, premium snapper fillets, these burgers are packed with flavour and perfect for a healthy, quick meal. Enjoy the combination of tender fish, crisp toppings, and a delicious bun for a mouth-watering seafood experience. Order fresh snapper from Pearl Seafoods and have it delivered straight to your door, ensuring the highest quality seafood for your home-cooked meals. Perfect for seafood lovers!

Ingredients

  1. 4 snapper fillets (about 150–180g each)
  2. 1/4 teaspoon saffron threads
  3. 1/2 teaspoon dried chilli flakes
  4. 2 cloves
  5. 1 star anise
  6. 2 tablespoons olive oil
  7. Salt and pepper, to taste
  8. 4 slices bread (for burger buns)
  9. 2 tablespoons mayonnaise
  10. Salad leaves (e.g., lettuce, rocket, etc.)
  11. 1 fresh chilli, sliced (seeds removed)
  12. 2 tomatoes, sliced
  13. 1 lemon (cut into wedges

Method

  1. To create the spice mix, gently toast saffron in a small frying pan over low heat for about 1 minute, stirring occasionally until fragrant. Grind saffron, chilli, cloves, and star anise using a mortar and pestle. Combine the ground spices with the mixture and set aside.
  2. Heat two heavy-based frying pans over high heat. Line each pan with baking paper (ensure the paper doesn’t go past the rim). Add 1 tablespoon oil to each pan, then place the snapper fillets skin-side down in the pans. Sprinkle 1/2 teaspoon of the spice mix on each fillet and season with salt and pepper. Cover and cook for about 3 minutes until the fish is cooked through.
  3. While the fish is cooking, toast the bread slices and wrap them in a clean tea towel to keep warm. Slice the chilli and tomatoes after removing the seeds from the chilli.
  4. On each plate, place half the toasted bread, then add salad leaves, mayonnaise, and the cooked fish. Cut lemon into wedges, squeezing some juice over the fish. Add the sliced chilli and tomatoes, then top with the remaining toast. Serve with the remaining lemon wedges on the side.
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