Fish Burger Sauce

For me, a fish burger is less about the fish or the burger really and more about the tangy, salty, briny, yoghurty, mayo-y sauce that goes with. If a fish burg is lacking flavour, it can all be a bit blergh, which is not what you or anyone deserves when you’ve gone to the effort to make them in the first place. This sauce is a mix of all my favourite things, so of course I like it — I hope you do too! For my fish burger, I used a pre-mixed temperature batter (just add sparkling water) on snapper fillets, topped with butter lettuce (because I have an ongoing feud with warm iceberg) and on a potato roll. You can do whatever you like crumb, grill or whatever your fish, mix up your lettuce with fresh cucumber and pop it on whatever carby device you like. I don’t love cheese on fried burgers but if that’s for you, don’t let me stop you. The world is your — I’m not going to finish that, too cliche, I would never. Okay, fine. The world is your fish burger. Enjoy.

You'll Need

¼  cup mayonnaise
¼  cup Greek yoghurt
1 eschalot onion
Handful of parsley leaves
Half a handful of garlic chives
6 gherkins
2 tbsp baby capers
½ juicy lemon
Salt and pepp

Make It

This is a chop-and-mix situation. Pop the mayo and yoghurt in a bowl. Finely dice the eshalot, chop the garlic chives, dice the gherkins, toss it all in the bowl, and give it a good mix. Give it a big squeeze of lemon, sprinkle of salt and pepp then taste and tweak as you please. Keep it in the fridge and slather it on your burger buns before topping it with fish, lettuce, and its lid. Summer has arrived, and it’s here to stay.