• 4 x 113g Quarter Pounder Fillet of Fish
  • 4 brioche buns
  • ½ little gem lettuce, shredded
  • 2 large tomatoes, sliced
  • 4 large gherkins, sliced

Tartare Sauce

  • 6 tbsp mayonnaise
  • 4 tbsp fresh parsley, finely chopped
  • 1 heaped tbsp red onion, finely diced
  • 2 heaped tbsp capers
  • 2 heaped tbsp baby gherkins
  • 2 eggs
  • Cooking time

    20 mins
  • Serves




  1. First, make the tartare sauce by hard boiling the eggs, then leave them to cool until you’re able peel them and roughly chop.
  2. Rinse, drain and chop the capers and baby gherkins.
  3. Place all the ingredients in a bowl, stir to combine and then place in fridge until ready to serve.
  4. Set aside to prepare the Fillet of Fish by heating groundnut oil in a fryer or skillet to 180°c.
  5. Deep fry each Fillet of Fish from frozen for 8 minutes until the batter is crisp and golden.
  6. Build the burgers by layering each Quarter Pounder with lettuce, tomatoes, gherkins and tartare sauce onto toasted brioche buns.

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