Thai fish burger
Not your average burger, this version is made with Thai flavours and a fish patty for a lighter burger
- 20 mins cooking
- Serves 4
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Ingredients
Thai fish burger
- 500 gram blue eye fillets, chopped coarsely
- 1 tablespoon fish sauce
- 1 tablespoon kecap manis
- 1 clove garlic, quartered
- 1 fresh small red thai chilli, chopped coarsely
- 50 gram green beans, trimmed, chopped coarsely
- 1/4 cup (20g) fried shallots
- 1/4 cup coarsely chopped fresh coriander
- 60 gram baby spinach leaves
- 1 lebanese cucumber (130g), seeded, sliced thinly
- 1 tablespoon lime juice
- 2 teaspoon brown sugar
- 2 teaspoon fish sauce, extra
- 4 hamburger buns
- 1/3 cup (80ml) sweet chilli sauce
Method
Thai fish burger
- 1Blend or process fish, sauce, kecap manis, garlic and chilli until smooth. Combine fish mixture in large bowl with beans, shallots and coriander; shape into four patties.
- 2Cook patties on heated oiled flat plate about 15 minutes or until cooked. Transfer to a heatproof plate and keep warm.
- 3Combine spinach, cucumber, juice, sugar and extra sauce in medium bowl.
- 4Split buns in half; toast cut sides. Sandwich salad, patties and sweet chilli sauce between bun halves.