Rusty Burger with zander

Ingredients for 10 burgers:

10 Rusty Burger, item no. 252

For the herb sauce
1 kg yoghurt
500 g mayonnaise
1/2 bunch dill
1/2 bunch parsley
3-5 tsp Dijon mustard
1 lemon (you will need the juice)
salt, pepper, sugar

For the topping
10 pieces of zander fillet
1 large cucumber
3 onions
5 radishes
500 g sprouts

Preparation:

Defrost the Rusty burger buns for 75-90 minutes at room temperature. Alternatively: Preheat the oven to 230 °C and bake at 190 °C for 2-5 minutes with a little steam.

Mix the yoghurt, mayonnaise, chopped herbs, mustard and lemon juice. Flavour with salt, pepper and sugar.

Slice or spiralise the cucumber, onions and radishes.

Pat the zander fillet dry, remove the bones and cut into 10 equal pieces.
Fry the fillets on both sides over a medium heat for approx. 2 minutes

Spread sauce on both halves of the Rusty Burger bun. Cover the underside with radishes and sprouts.
Top with fish fillet, onions, gherkins and sprouts and place the lid on top.

Tip:

Dust the pike-perch fillet with a little flour before frying to keep it juicier and give it a golden-yellow colour.