Fuzz Ali's Fijian-Inspired Burger Recipe: A Tropical Twist on Classic Comfort Food
Fuzz Ali's Fijian Burger Recipe: Tropical Twist on Classic

Fuzz Ali's Fijian-Inspired Burger Recipe: A Tropical Twist on Classic Comfort Food

If you're aiming to elevate your burger night with an exciting new flavor profile, this tropical-inspired take on a beloved classic might be precisely what you need. TV personality and former My Kitchen Rules contestant Fuzz Ali recently appeared on The Morning Show to unveil his innovative burger creation, drawing inspiration from the vibrant and bold culinary traditions of Fiji.

His distinctive version showcases crispy corned beef patties infused with chili, spring onion, and potato, all nestled within soft "lolo" brioche buns crafted with coconut milk to impart a subtle island sweetness. The outcome is a fresh, flavor-packed burger that masterfully blends comforting familiarity with a distinctly Fijian flair.

Ingredients for Lolo Brioche Burger Buns (Makes 6)

  • 3 cups bread flour or plain flour
  • 2 teaspoons instant dried yeast
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 4 tablespoons very soft butter
  • 1 large egg
  • 1 cup full-fat coconut milk, lukewarm
  • ¼ cup regular milk or water, as needed to adjust dough consistency
  • 1 beaten egg for egg wash
  • Desiccated coconut for sprinkling on top

Ingredients for Corned Beef Patties (Serves 6)

  • 1 can of corned beef
  • 2 medium potatoes, peeled
  • 1 egg
  • 1 finely sliced spring onion
  • 1 diced red chili
  • 4 tablespoons breadcrumbs for binding
  • Salt and black pepper to taste
  • 2 tablespoons ghee or oil for frying
  • Note: For a fish alternative, substitute corned beef with canned tuna or salmon.

Method for Lolo Brioche Burger Buns

  1. In a large bowl or stand mixer, combine the flour, yeast, sugar, and salt, mixing briefly.
  2. Add the soft butter, egg, and lukewarm coconut milk, then mix with a wooden spoon or dough hook. If required, incorporate just enough extra milk or water to form a soft, slightly sticky dough that gathers into a cohesive ball.
  3. Knead the dough for 8 to 10 minutes by hand or in the mixer until it becomes smooth, elastic, and pulls away from the bowl's sides.
  4. Transfer the dough to a lightly oiled bowl, cover it, and allow it to rise in a warm location for approximately 1.5 hours or until doubled in size.
  5. Gently punch down the dough, then divide it into 6 equal portions. Shape each piece into a smooth ball by tucking the edges underneath and rolling until taut.
  6. Arrange the dough balls on a lined baking tray with some space between them, cover, and let them rise again until puffy and nearly doubled, about 45 minutes.
  7. Preheat the oven to 180°C. Lightly brush the bun tops with beaten egg and sprinkle with desiccated coconut to adhere to the egg wash.
  8. Bake for around 20 minutes or until the buns achieve a golden hue. Allow them to cool completely before slicing for burger assembly.

Method for Corned Beef Patties

  1. Cut the potatoes into chunks, place them in a pot of cold salted water, bring to a boil, and cook until just tender. Drain thoroughly and let them steam dry briefly to eliminate excess moisture.
  2. In a large bowl, roughly mash the potatoes, retaining some texture for a hearty patty consistency.
  3. Add the corned beef, egg, spring onion, chili, and a generous crack of black pepper. Sprinkle in 2 tablespoons of breadcrumbs and mix until well combined and the mixture holds together when formed into a patty. If too soft, add more crumbs as needed. Taste and add a small pinch of salt if desired, keeping in mind the corned beef's inherent saltiness.
  4. Shape the mixture into 6 burger-sized patties, pressing firmly to maintain their form. Chill the patties for 20 minutes to set.
  5. Heat ghee or oil in a large non-stick frying pan over medium to high heat. Fry the patties for about 4 minutes per side until crisp, golden on the exterior, and heated through. Transfer to a plate lined with paper towel to drain.

Assembly and Serving Instructions

Slice the lolo brioche buns in half. Add your preferred vegetable accompaniments, such as lettuce, tomatoes, or cooked taro leaves, to the base of each bun. Place a corned beef patty atop the greens. Apply your choice of sauce to the bun lid; Fuzz Ali recommends a blend of tomato sauce and Fiji Pantry's Fiji Style Chilli Oil and Chutney. Serve the burgers immediately while warm for optimal enjoyment.