Best 6 Fish Burgers Recipes

FISH BURGERS WITH A HERB SAUCE

Steps:

• For the sauce, put all the ingredients in the bowl of your food processor, process until all the herbs are tiny specks, taste to see if it needs more salt
• Pour the sauce in a bowl and place in the fridge for at least one hour, it will become thicker whilst resting
• For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley
• Process using the on and off technique until it becomes almost like a paste, but do not over- process
• Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)
• Shape into 4 burgers or into smaller portions
• If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and done
• In a frying pan heat some oil first and then fry on each side for a few minutes until browned and done
• Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad

FISH FRIDAY TUNA BURGERS

Steps:

• Mix drained tuna, onion, celery, egg, bread crumbs, bread cubes, garlic powder, salt, and black pepper in a bowl. If mixture is too dry to hold together, stir in reserved tuna juice, 1 teaspoon at a time. Divide mixture in fourths and shape each portion into a patty.
• Heat olive oil in a large skillet over medium heat and pan-fry the patties until golden brown, about 3 minutes per side. Drain patties on paper towels.

FISH BURGERS

Steps:

• Place the fish in a frying pan and cover with water. Slowly heat the water, without boiling. Cover and cook over low heat until just cooked. Drain, transfer to a bowl and flake with a fork. Add the parsley, dill, lemon juice, capers, gherkin and potato, season, and combine well. Divide into four portions and shape into patties. Dust with flour, then refrigerate for 1 hour.
• Meanwhile, make the tartar sauce by mixing the mayonnaise, 1/2 gherkin, 2 teaspoons capers, malt vinegar, 2 teaspoons fresh parsley & lemon juice together in a bowl.
• Heat the oil in a large non-stick frying pan. Cook the patties for 5-6 minutes on each side, or until well browned.
• Place some lettuce leaves, tomato slices, a fish patty and a quarter of the tartar sauce on each bun.

GREEK-STYLE FETA AND OLIVE SPREAD (FOR BURGERS, STEAKS AND FISH)

Steps:

• Using a food processor, coarsely chop the pitted olives, then add in the mayo, garlic, oregano and feta; process until desired consistency.
• Add in lemon juice and black pepper to taste, then process again for a couple of seconds.
• Cover and chill a minimum of about 5 hours or overnight.

FISH BURGERS WITH FRESH HERBS

Steps:

• Put the onion in a large frying pan and pour in the wine. Bring to a gentle simmer, cover and cook the onions for 6-8 minutes or until cooked through.
• Remove and when cool, mix into the mashed potato with the herbs, salt & pepper to taste.
• Flake in the fish in decent-sized chunks. Gently mix everything together, then using floured hands, shape into 4 fish cakes.
• Lightly dust with flour, dip in egg and then in breadcrumbs.
• Chill for at least 30 minutes (important or they will come apart in the pan).
• Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for about 3-5 minutes each side or until they are golden, crisp and heated through.
• Drain on kitchen paper.
• Cut the bread/burger buns in half and toast until a light golden brown.
• Spread with the tartare sauce and place some lettuce leaves on the bottom half.
• Place the fish cakes on top of the lettuce and top with the remaining half of the bun.
• Serve with a wedge of lemon, chips (French fries), salad, baked potato or just by themselves!
• Will feed 2 hungry/greedy people(!) or 4 people with accompaniments.

FLORIBBEAN FISH BURGERS WITH TROPICAL SAUCE

Steps:

• In a small bowl, combine the first eight ingredients; cover and refrigerate until serving., In a large bowl, combine the egg white, onions, bread crumbs, cilantro, jerk seasoning, garlic and salt. Place fish in a food processor; cover and process until finely chopped. Add to egg white mixture and mix well. Shape into six burgers. , Spray both sides of burgers with cooking spray. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160°. , Serve each on a roll with lettuce, avocado and 5 teaspoons tropical sauce.