Squid Tentacle Burger with Squid Ink Buns, illustrated by Jay Barnham

Posted on
in Illustrated Recipes, Pilot issue, Recipes, Seafood

Squid Tentacle Burger with Squid Ink Buns, illustrated by Jay Barnham

Posted on
in Illustrated Recipes, Pilot issue, Recipes, Seafood

Our King Neptune of burgers… battered squid tentacles, smokey mayonnaise, coriander & crispy ice-burg lettuce on a black brioche bun.

Illustration by Jay Barnham:

“This recipe looks absolutely delicious! I thought the squid ink buns were such a fantastic and interesting idea, and one that would look great illustrated. The ingredients are so unique that I thought about showing them off individually, which is why the Illustration is more of a deconstructed version (Imagine an Ikea furniture manual for a burger). This recipe, to me, is very fun and full of flavour and great for parties, so I wanted to keep the art bright and exciting to reflect this.”


The best thing about this burger is that is uses both the parts of squid that are usually frowned upon or used as scraps. The squid ink is added to the bread dough in the initial making stages creating an enticing coloured roll.

Squid Tentacle Burger with Squid Ink Buns

For the Squid Ink Buns

  • Squid Ink (available in jar form or sachets from any good fishmonger)
    2 tablespoon olive oil
    500g bread flour
    7 g yeast
    300ml tempered water
    pinch of salt

In a large bowl, combine all the dry ingredients and mix to combined. Make a well in the centre of the dry mixture and add in the wet ingredients and whisk them to combine. Slowly bring the dry ingredients into the wet until they come together.

Once the dough comes together, transfer to a lightly floured surface and knead until smooth and elastic (about 10 minutes).

Put back into a light oiled bowl, cover with a damp cloth and leave to rise in a warm place until double in size (about an hour).

Once doubled in size, knock the dough bake and shape into 6 individual balls, place on a lightly floured tray and leave to rise again for an hour (or doubled in size).

Preheat the oven to 180 degrees, egg wash the rolls and bake for 20-30 minutes, or until hollow sounding when tapped. Remove from oven and allow to cool on wire rack.

Smoked Paprika Mayonnaise

  • 1 egg
    3 teaspoons smoked paprika
    300ml – 500ml neutral oil (depending on how thick you like you mayonnaise)
    1 tablespoon mirin
    juice of 1 lemon
    pinch of salt

In a blender, combine egg & paprika, turn on and blend for a few seconds until combined. Drizzle the oil in a slow steady stream, with the motor still running, add in the mirin and lemon juice. Keep adding oil until the mayonnaise reaches the desired thickness.

Crispy Tentacles

We made a light tempura batter so the burger was not overly heavy or oily… keep is fresh and clean.

  • tentacles of 4 squid (you can ask your local fishmonger for these, or alternatively you can get squid tubes and slice them into rings)
    3/4 cup plain flour
    3/4 cup corn flour (and a bit more for dusting the tentacles
    soda water (or you could use beer)
    neutral oil for frying

Pat dry the tentacles and lightly coat in corn flour, dust off any excess.

In a large bowl combine all the dry ingredients and mix well. Add soda water gradually until the liquid coats your finger. Place in squid tentacles.

Heat the oil to 160 degrees (if you don’t have a candy thermometer, just test by dropping some batter into the oil). Once hot enough, add the tentacles (gently so the oil doesn’t splash!) and cook for 3-5 minutes or until squid is cooked and tender (best way to test this is to cut a little piece off and taste it). When ready, remove from oil and drain on paper towel.

To serve, cut rolls in half, place a bit of mayo on the base of the burger roll, then topped with ice-burg lettuce, fresh coriander and squid tentacles. Finish with a generous dollop of mayonnaise on the lid on the bun.

Best washed down with an ice cold beer.