Recipes – by Rebecca Caughey
Beef & Pickle Cheeseburgers with Hot & Sour Honey
Looking to recreate some Burger Nation magic at home? If you like you're burgers juicy with a good pickle tang you'll want to try this on for size!
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Fish & Pickle Burgers with Tzatziki and Sesame Slaw
Golden crispy fish, zesty pickles, and creamy tzatziki, paired with smoky grilled veg and a nutty sesame slaw — a vibrant, flavour-packed twist on a classic.
Makes 2 burgers
- 2 soft burger buns, split and buttered
- 1 small corn cob, hulk and silk removed
- 1/2 red capsicum, cored and cut into 2
- 1/4 small red onion, finely chopped
- 2 frozen fillets of United Fish Co. New Zealand Tarakihi Crumbed Fillets
- ¼ cup aioli
- 3-4 McClure’s Whole Garlic & Dill Pickles, sliced
Tzatziki
- 100g cucumber
- 3/4 cup Greek yoghurt
- 2 tbsp fresh mint, moderately packed
- 1 tbsp lemon juice
- 1 large garlic clove, finely chopped
- 1/8 tsp ground cumin
- 1 tsp dried dill
- 1/2 tsp salt
Sesame Slaw
- 2 tbsp hulled tahini
- 2 tbsp pickle brine, from a jar of McClure’s Garlic & Dill Pickles
- 2 tbsp olive oil
- 2 tsp maple syrup
- 1/2 tsp salt
- 200g cabbage, thinly shredded
- 2 tsp sesame seeds
- Start by preparing the tzatziki. Use the large hole side of a box grater to grate the capsicum, skins and all. Use your hands to squeeze and remove as much moisture as possible.
- Place the squeezed cucumber in a small bowl and add all remaining ingredients. Mix until everything is well combined. Set aside in the fridge.
- Prepare the grilled vegetables. Heat a cast-iron pan over medium-high heat. Brush the corn cob with a thin layer of olive oil and place in the pan. Cook for 15 minutes, turning occasionally, until cooked and nicely charred in spots. In the last 10 minutes of cooking, add the capsicum pieces and cook for 10 minutes, flipping halfway, until charred on both sides. Remove from the pan and allow to cool slightly, then slice the kernels off the corn cob and thinly slice the capsicum.
- Preheat oven to 220°C. Place the frozen tarakihi fillets on a non-stick baking tray. Place in the oven and bake for 10 minutes, until golden brown and crisp.
- Meanwhile, make the slaw. Add the tahini, pickle brine, olive oil, maple syrup and salt to a large bowl. Whisk to combine. Add the cabbage and sesame seeds, and toss until everything is well coated.
- To assemble, spread each bottom bun generously with aioli. Evenly pile over the slaw. Cut each tarakihi fillet in half and stack two pieces on each burger. Add some grilled corn, capsicum, red onion and a generous dollop of tzatziki. Finish with a layer of sliced pickles. Enjoy immediately.
by Rebecca Caughey – February 20, 2025
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