It may be called a fish burger but this ain't your average fish burger!! Delicious fresh salmon, juicy Australian prawns, and all the good Asian flavours blended together and fried gives you a healthy burger and bloody good eating.
- quick to make
- tasty AF
- fun to eat
All these things are what this delicious salmon & prawn burger are. You can have this on the table in less than 30 minutes; it ups your oily fish intake and keeps you away from the less healthy mince ones. Eating with your hands is fun (and less cutlery to clean) so the kids will love it. Did I mention how tasty it is? Don't believe me, then whip up this fish burger this week!
Making The Fish Patty
The most important part of this fish burger is making the patty! Truthfully, it's really very simple but if you don't do it correctly you can be left with one that either falls apart very easily or that tastes quite chewy!
The ingredients, in the picture below or in more detail in the recipe card are ones that you can get hold of in pretty much every grocery store so don't stress about having to travel far and wide to get them.
When it comes to combining the ingredients, you have 2 options. Either place them all on a chopping board and go to town or pop them in a food processor (like I did) and blitz. The key here is to do the following
- Roughly chop all ingredients first
- Pulse the ingredients in the food processor - this means to press the button once and then stop. If you keep your finger on it, you are going to make a mushy mixture which when fried becomes quite chewy and not a great texture. Pulse the ingredients 8-10 times. You want it well combined but not pureed (see pic
If chopping by hand my advice is to cut some of the salmon a little chunkier say 1cm pieces (about 1/4 of it), and then combine all the remaining ingredients and chop finely. Combining the chunkier and finely chopped ingredients together and you will have the perfect combo!
TOP TIP : When shaping the patties put a little oil on your hands (gloves preferably) so that the mixture doesn't stick to your hands - thank me later 😉
Sauces To Serve With Fish Burger
For this fish burger, because I went with the Asian theme, I used a simple 50/50 mixture of sweet chilli sauce and mayonnaise. Here are some other ideas of sauces that will work with the Asian inspiration of this burger or if you decided just to make the patties simply from salmon, prawns, spring onion and seasoning.
Tartare Sauce by Tania Boylen of 'The Cooks Pyjamas'
Tomato Chilli Jam by Yours Truly
Chipotle Aioli by Yours Truly - add some Mexican flavours to the patty
Confit Garlic & Herb Aioli by Etienne Karner of 'Between 2 Kitchens'
Easy Homemade Harissa by Yours Truly - add some Middle Eastern flavours to the patty
Tips, Tricks & FAQ's
Got a question and need an answer? Check out these guys below and feel free to message me, email me or DM me in insta if you have any questions at all on my delicious fish burger!
You certainly can. Pop all the ingredients on a chopping board and go to town! You can add all the ingredients together and mix them up - it saves on washing up but personally, I find using the mini blender a little easier 😉
Reheating a fish burger, as long as it's only once won't hurt or harm you but I would advise against it as it'll end up being quite dry. You can eat them cold if you like and dip them into your favourite sauce or add to a nice rocket salad
To make a fresh patty like the salmon one in this fish burger, you need to use an oily fish so I suggest things like seatrout, tuna, swordfish or mackerel, although the latter would be my last option. Alternatively, if you are a white fish fan, then you can batter or breadcrumb the fish and fry it!
It wouldn't be a meal if I wasn't suggesting a good old wine pairing now, would it? Feeling a little bubbly this week and getting stuck into something a little different. The sparkling Rousanne from GeorgesFolly is definitely different. It's not every day you come across Rousanne (unless you live in the Rhone region of France), but having a sparking version of it is even less likely!
This delicious NV bubbles are made from grapes grown on their own property. It's the perfect lunchtime, party time bubbles. It won't break your bank and goes down REAL easy!
A fine bead of bubbles, peach and citrus notes with maybe a little pear too. There is a nice minerality to it and juicy acidity too. I can't recommend this fish burger for a late lunch/early dinner and a bottle (or 2) of the Georges Folly 'off with the faires' Sparkling Rousanne!
Alternative Fish Recipes
Inspired to get more fish in your life after checking out my delicious fish burger? If so, check out these awesome recipes for simple everyday meals or if you want to do something a little fancier!
Happy Cooking & Happy Eating Friends!!
- 400 g skinless salmon
- 100 g prawn meat
- 1 tbsp chopped lemongrass
- 1 red chilli
- 1 spring onion
- 1 tsp grated ginger
- 1 handful coriander
- 1 tbsp lime juice
Sweet Chilli Mayo
- 4 heaped tbsp mayo
- 2 tbsp sweet chilli sauce
- 4 x burger buns
- 100 g rocket
- 2 tbsp oil
- 1 handful rocket
- Chef Knives
- Chopping board
- weighing/measuring utensils
- food processor
- frying pan
- Roughly chop the salmon and prawn meat and place in a food processor
- Roughly chop the spring onion, red chilli and add to the food processor with remaining burger ingredients
- Pulse about 10 times to combine. You want it a little chunky!
- Using gloves, add a little oil to your hands and shape the burger patties to be a little larger than your buns
- Cook on medium heat with a little oil for 2mins per side
- Place rocket on base of bun, top with burger and add mayo/coriander to finish
- Serve with some chips because, why not!
- Combine ingredients together and set aside until ready to use
- using fresh fish is best when making these burgers but if you can’t access any then frozen will also work fine
- the patties can be made in advance and stored in the fridge – cover with clingfilm
- chopping the ingredients before hand means you wont need to pulse them too many times in the food processor
- if you process them too much you will have a gummy chewy salmon burger – by only pulsing about 10 times retains the fish texture