Catch Plant-Based Fish Burger with Horseradish Tartar Sauce
Ingredients
- 1 green onion, sliced thin⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 dill pickle, minced to a relish⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 tb chopped fresh dill⠀⠀⠀⠀⠀⠀⠀⠀⠀
- a few dashes of fresh cracked pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 tsp coarse sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup plant-based mayo⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 1/2 tb ground horseradish⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tb olive oil, divided⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 fish-free burgers⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 pretzel buns⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tomato, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- bibb lettuce leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
- half of a red onion, mandolined into thin shaved slices⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preparation
Place all of the burger sauce ingredients into a medium-sized prep bowl and stir to combine
Preheat a cast iron pan or grill pan over medium heat
Drizzle with half of the olive oil and allow to slightly brown on one side, pressing down lightly with a spatula to crisp up each side cooking for about 3-4 minutes on each side
Flip and repeat on the other side, and remove from the pan
Add the remaining olive oil to the same pan and add the buns to toast until golden brown
To assemble the burger, spoon some of the sauce on each side of the buns, placing the good catch plant-based fish burgers on top, followed by the tomato, lettuce and shaved red onion
Serve immediately - with extra tartar sauce on the side