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Australia

Can you spot what’s unusual about this cheeseburger?

A celebrity seafood chef has offered a unique spin on the classic cheeseburger by using tuna instead of beef patties. 

Josh Niland, the 32-year-old owner and head chef behind Saint Peter and the Fish Butchery in Paddington, New South Wales, shared a snap of the mouthwatering creation describing it as one of the ‘favourites’ on the Fish Butchery menu. 

The pricey $20 takeaway burger includes charcoal grilled Mooloolaba Yellowfin tuna fillets, cheddar cheese, ‘lacto-fermented’ cucumber, trimmed iceberg lettuce leaves and optional ‘swordfish bacon’ for $8. 

A celebrity seafood chef has offered a unique spin on the classic cheeseburger by using tuna instead of beef patties

A celebrity seafood chef has offered a unique spin on the classic cheeseburger by using tuna instead of beef patties

A celebrity seafood chef has offered a unique spin on the classic cheeseburger by using tuna instead of beef patties

Josh Niland (pictured), the 32-year-old owner and head chef behind Saint Peter and the Fish Butchery in Paddington, New South Wales, shared a snap of the mouthwatering creation describing it as one of the 'favourites' on the Fish Butchery menu

Josh Niland (pictured), the 32-year-old owner and head chef behind Saint Peter and the Fish Butchery in Paddington, New South Wales, shared a snap of the mouthwatering creation describing it as one of the 'favourites' on the Fish Butchery menu

Josh Niland (pictured), the 32-year-old owner and head chef behind Saint Peter and the Fish Butchery in Paddington, New South Wales, shared a snap of the mouthwatering creation describing it as one of the ‘favourites’ on the Fish Butchery menu 

A similar dish is on the menu at Saint Peter for $38.

It’s not the first time the masterful young chef has wowed with his creations, with Niland recently coming up with an epic gourmet sandwich – complete with ocean trout ‘salami’, kingfish ‘mortadella’ and swordfish ‘belly bacon’.

Niland, who’s known for cooking with every part of a fish, unveiled the ‘Muffuletta’, which looks remarkably similar to a deli-style sandwich, except the ‘sliced meats’ are made entirely from different types of fish. 

The pricey $20 takeaway burger includes charcoal grilled Mooloolaba Yellowfin tuna fillets, cheddar cheese, 'lacto-fermented' cucumber, trimmed iceberg lettuce leaves and optional 'swordfish bacon' for $8.

The pricey $20 takeaway burger includes charcoal grilled Mooloolaba Yellowfin tuna fillets, cheddar cheese, 'lacto-fermented' cucumber, trimmed iceberg lettuce leaves and optional 'swordfish bacon' for $8.

The pricey $20 takeaway burger includes charcoal grilled Mooloolaba Yellowfin tuna fillets, cheddar cheese, ‘lacto-fermented’ cucumber, trimmed iceberg lettuce leaves and optional ‘swordfish bacon’ for $8.

Italian muffuletta sandwiches are usually made with layers of thin-sliced cured meats such as salami, capocollo, soppressata and mortadella.

His deli-inspired sandwich consists of an ocean trout salami, kingfish mortadella, albacore tuna nduja, swordfish belly bacon and pickled tommy ruff, topped with dried tomatoes, olives, sorrell and pesto and provolone.

Niland said his sandwich was inspired by top chef Clayton Wells, who created the A1 Canteen’s muffaletta press sandwich, which comes with sourdough, Italian provolone, ham, mortadella, salami, olives, sun-dried tomatoes. 

Niland, who's known for cooking with every part of a fish - unveiled the 'Muffuletta', which looks remarkably similar to a deli-style sandwich, except the 'sliced meats' are made entirely from different types of fish

Niland, who's known for cooking with every part of a fish - unveiled the 'Muffuletta', which looks remarkably similar to a deli-style sandwich, except the 'sliced meats' are made entirely from different types of fish

Niland, who’s known for cooking with every part of a fish – unveiled the ‘Muffuletta’, which looks remarkably similar to a deli-style sandwich, except the ‘sliced meats’ are made entirely from different types of fish

He also previously added a 'kingfish ham' to the menu, which wowed with its remarkable similarity to a traditional ham

He also previously added a 'kingfish ham' to the menu, which wowed with its remarkable similarity to a traditional ham

'I don't think fish has ever looked tastier. In the entire history of humans eating fish for food, no one has made fish look this tasty,' one customer wrote

'I don't think fish has ever looked tastier. In the entire history of humans eating fish for food, no one has made fish look this tasty,' one customer wrote

He also previously added a ‘kingfish ham’ to the menu, which wowed with its remarkable similarity to a traditional ham 

He also previously added a ‘kingfish ham’ to the menu, which wowed with its remarkable similarity to a traditional ham.  

The kingfish version was made with crispy, glazed skin and pink flesh.

‘I don’t think fish has ever looked tastier. In the entire history of humans eating fish for food, no one has made fish look this tasty,’ one customer wrote.   

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