We love a good burger and we think fish burgers do not get enough praise. Forget the fillet-o-fish, fish burgers are utterly delicious and pack a lot of flavours.
We’re using mackerel in this recipe, but you could easily opt for a less ‘fishy’ fish if you’re so inclined. However, we would urge you to give this zebra striped seafood a try. Mackerel is full of those wonderful omega 3 oils that are great for our health. They are sustainable and on the cheaper end of the scale, mackerel is also a firm fish so it holds together well in the burger. We’ve cooked ours on the hob, but cooking this on the BBQ would be fantastic!
We’ve used some Asian inspired flavours – the strongest of which being the Korean staple kimchi. It is an acquired taste so we wouldn’t suggest heaping it on the burger without trying it first. Kimchi is made from salted and fermented vegetables, most commonly cabbage and Korean radishes, with a variety of seasonings including chilli powder, scallions, garlic, ginger and sometimes salted seafood. We absolutely love it and it really adds a salty, sharp crunch to the burger.
If you’re a dedicated pickler you can, of course, make your own kimchi, but we got ours from an Asian supermarket. It is certainly worth a try and really does add oomph to this recipe. If you aren’t a fan don’t worry, try a crunchy lettuce and cucumber topping instead and maybe add a little sriracha to give it a kick.
How to make it
Timings: 30 mins
Ingredients (serves 2):
- 2 raw mackerel fillet chopped
- 2 clove of garlic
- Small handful of coriander
- 2 tbsp bread crumbs
- 4 tsp flour
- 2 brioche buns
- 2 spring onion
- 2 heaped tbsp kimchi
- In a bowl chop up the mackerel fillets with a sharp knife.
- Mince or grate the garlic, chop up the coriander and add them to the mackerel. Season the mix with a pinch of salt and pepper and give it a good stir either using your hands or with a spoon.
- Add the breadcrumbs and flour to the mackerel slowly bringing the mixture together as you go. You may not need all of either ingredient, or you might need more depending on how wet your mixture is. You want to combine it until the mixture comes together.
- Split the mix in two and shape into two burger patties.
- Mackerel is pretty good at keeping its shape, but if you are serving these later pop the burgers on a plate, cling-film and refrigerate for an hour or so to firm them up.
- Heat a tbsp of oil in a frying pan and once your pan is nice and hot get the mackerel burgers in.
- Cook on each side for around 5- 7 minutes until the fish is no longer transparent and starts to take a little colour.
- Meanwhile, toast the brioche buns, and slice the spring onion.
- Once the burgers are ready to get them on the bun and top with a tbsp to kimchi each and a scattering of spring onions. Tuck in!