Be warned, this is a strong fish tasting burger, so if you don’t like fish you may not enjoy this. I personally thought it was delicious, especially with the sriracha cream sauce. I’d love to hear what you think!
- 2 whole Mackerels, filleted and flaked
- 1 large sweet potato
- 1.5 tsp cumin
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. ground coriander
- 1 tsp. Garam Marsala
- 1 tsp. Kashmiri pepper
- 1 tsp. smoked paprika
- 1 C. bread crumbs
- 1 egg
- 1 Tomato
- Leafy green lettuce
- Hamburger buns, toasted
- Sriracha Cream Sauce
Sriracha Cream Sauce:
- 1/2 C. Mayonnaise
- 2-3 Tbsp. Sriracha (or to taste)
- 1 1/2 Tbsp. sweetened condensed milk
Start by roasting your sweet potato. Preheat your oven to 425°. With your hands, lightly coat the entire potato in olive oil, and place in the oven for about 45 min, or until soft.
Make the Sriracha cream sauce by combining all ingredients in a bowl and mixing thoroughly. Once potato is done, let cool slightly and add to a large bowl and smash with a fork. You don’t want them to be completely creamy though.
Add all the rest of the ingredients and form into patties. Grill over medium high heat until done, about 6-8 minutes per side.
Assemble your burger by layering first the lettuce, burger, tomato and top with sriracha cream sauce. Serve with fries and enjoy!
Sriracha Cream Sauce originally from damndelicious.net