With the sun on your back and a beverage in hand eating with your hands seems obligatory, and we reckon this rock flathead burger is a pretty good bet. Chef Adam Upton-Browning had this delicious burger on his menu last summer when he was head chef at Saint Peter’s restaurant, in Melbourne. It was so good that food writer Larissa Dubecki declared it one of her ‘favourite summer dining moments’, so we’re glad he’s decided to share the recipe with GFBF.
Serves 2
For the flathead burger patty
2 Whole Rock Flathead
half a birds-eye chilli, finely chopped
1 clove of garlic, crushed
1 shallot, finely diced
zest of 1 lemon
1 Tsp thyme leaves, finely chopped
1 Tbs Parley, finely chopped
Salt and Pepper
20ml Olive Oil + extra for frying burgers
To serve
2 soft white rolls, lightly toasted
4 leaves of crisp iceberg lettuce
1 tomato, sliced
aioli, mayonaise or tomato relish, depending on your preference