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
  • Print


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


Thai fish burger
  • 1
    Blend 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.
  • 2
    Cook patties on heated oiled flat plate about 15 minutes or until cooked. Transfer to a heatproof plate and keep warm.
  • 3
    Combine spinach, cucumber, juice, sugar and extra sauce in medium bowl.
  • 4
    Split buns in half; toast cut sides. Sandwich salad, patties and sweet chilli sauce between bun halves.

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