Barramundi Burger With HFM Salsa Verde

You just can't go past this superb barra burger, which we've teamed with HFM’s fresh ‘upcycled’ salsa verde
By Annette Forrest
Styling Annette Forrest • Photography Louise Lister • Photo chef Lara Reynolds
Barramundi Burger With HFM Salsa Verde

Barramundi Burger With HFM Salsa Verde

0 from 0 votes








  • 4 4 x 200g barramundi fillets, skin on (see tip, right)

  • 2 Tbsp 2 extra virgin olive oil

  • Sea salt flakes and ground black pepper, to season

  • 4 4 brioche burger buns, halved and toasted

  • cup fresh HFM salsa verde (see tip, below right)

  • 8 8 oak leaf or baby cos lettuce leaves

  • ½ ½ small red onion, very thinly sliced

  • 2 small 2 Lebanese cucumbers, sliced lengthways into thin ribbons

  • 2 Tbsp 2 Kewpie mayonnaise


  • Pat barramundi dry with paper towel. Rub fish with 1 Tbsp oil. Season.
  • Heat remaining oil in a large, non-stick frying pan over medium-high heat. Add barramundi and cook for 4-5 minutes on each side or until just cooked through. Transfer, skin-side down, to a tray. Cool for a few minutes, then carefully remove skin.
  • Spread toasted bun bases with 2 Tbsp of salsa verde. Top each with lettuce, barramundi, onion and cucumber. Spoon remaining salsa verde over fish. Drizzle cut-side of the bun tops with mayonnaise, then place on top of burgers. Serve.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Market tips...

  • Buy fillets from the tail end of the fish as they’re not as thick, making them ideal for burgers.
  • Made daily, HFM’s fresh ‘upcycled’ salsa verde teams wonderfully with the barramundi on this burger. Find it in the chiller section.

Leave a Review or share your tips!

Your email address will not be published.

What's Trending Now

Hit enter to search or ESC to close

Don't miss a thing!

Get all our latest recipes, cooking tips and tricks, gardening ideas and all things happening in-store at Harris Farm in your inbox every week.