Air Fryer Fish Burgers

Hard-boil the two eggs, which will take about 12 minutes. Once cooked, let them cool, crack the shells, and mash the eggs well until crumbly. Set aside.

Peel and finely chop the red onion. In a bowl, combine the mayonnaise, mustard, chopped pickles, chopped red onion, crumbled hard-boiled egg, and some lime juice, salt, and black pepper to taste. Mix well and refrigerate the tartar sauce to allow the flavors to meld.

Cut the fish fillets (suggestion: tilapia) into portions suitable for building the burger. Place the pieces in a bowl and season with minced garlic, lime juice, salt, and black pepper. Mix and let marinate for one hour.

Prepare the breading mixtures: moisten the Panko breadcrumbs by adding 4 tablespoons of soybean oil. This will help the breading brown in the Air Fryer. Then, dredge the fish fillets first in the all-purpose flour, then in the beaten egg, and finally, press them firmly into the moistened Panko breadcrumbs.

Preheat the Air Fryer to 350°F (180°C) and air fry the breaded fish fillets for 7 minutes. Halfway through the time, flip the fillets to brown the other side, cooking for another 5 minutes until they are nicely golden brown on both sides.

Quickly warm the brioche bun halves in the microwave with a cup of water for about 15 seconds, ensuring they become soft and fluffy.

Assemble the burger: start by spreading the tartar sauce on the bottom bun, add the slice of Cheddar cheese, place the air-fried fish fillet, top with tomato slices, and finally, close with the other half of the bun.