This is a truly excellent recipe for a very special fish burger… based on swordfish. The recipe is authored by the famous and very nice chef Alessandro Borghese, and perhaps you will have seen it in his show “In the kitchen with Ale”. This is why it is called Fish BORGHI Burger.

Ingredients (2-3 people)

  • 1 slice of very fresh swordfish weighing approximately 500 g
  • fresh wild fennel (1 sprig)
  • a generous handful of pine nuts
  • 1 dried cherry tomato
  • pachino tomatoes (both for the hamburger and for seasoning)
  • 2-3 thin slices of gouda cheese
  • bread crumbs
  • salad leaves
  • bread with olives
  • an egg, lemon juice and salt for the mayonnaise (with a touch of wasabi)
  • oil, salt and pepper to taste

Cut the cherry tomatoes into regular cubes (concassè). Clean the swordfish and cut it into cubes at the tip of a knife as if to make a tartare and place it in a bowl.

Add a generous handful of cherry tomatoes, the chopped wild fennel, the pine nuts, the chopped and chopped dried tomatoes, salt, pepper and oil. Knead with your hands and add a little breadcrumbs (without exaggerating).

Create two or three hamburgers about 2 cm high (they are quite soft and to help you wet your hands to shape them).

Heat some oil in a pan and sear the burgers, turning them delicately on the other side with a kitchen spatula. If you like, add a drop of white wine. I recommend not to overcook the burgers, they must remain soft and a little raw inside. Place the cheese slices on top of the hamburgers and cover with the lid until the cheese has melted.

Toast 4 slices of olive bread. following the instructions in the quick mayonnaise recipe (click here), prepare a light mayonnaise and add a pinch of wasabi. spread the mayonnaise on two of the toasted slices of bread.

compose in this way:

  • slice of bread with mayonnaise
  • salad
  • concasse cherry tomatoes
  • hamburgers
  • salad
  • slice of bread topping

Leave a Reply

Your email address will not be published. Required fields are marked *

Your custom text © Copyright 2024. All rights reserved.