Seafood burger

Image credit – Crush online Magazine

Up to now I have only focused on beef burgers, currently I am working on my personal top 10 burgers, seeing that I am eating so many. But while this is happening I decided to include something different. I did this recipe with Crush online last year.

A couple of years ago I was asked to come up with a fish cake recipe, I kind of forgot about it at the time, until I had to present my dish, so as one does, at the last minute we scrambled through our mise en place and just added things as we went along. (see we make it sound easy) problem is, that when it came to putting the recipe on paper it meant that it was almost the whole mise en place list.

Everyone loved it, it was a hit! This recipe for the actual burger patty is loosely based on that original recipe. The influence is a little all over, but it works. All sub recipes not included.


60-80g Japanese mayonnaise
80g fresh bean sprout and spring onion salad
4 fish burgers (recipe below)
80g kimchi
30g dressed mustard leaves
80g avocado mashed with lime and salt
4 steamed buns

sriracha sauce as needed


Steam buns and cut in half
At base decorate with avocado, followed by mustard leaves
Place fish burger on top of leaves followed by kimchi, sprout salad and mayonnaise

SEAFOOD BURGER PATTY (Makes 4x160g fish burgers)

140g raw tuna cut into pieces
140g raw salmon
200g raw prawn meat
80g cooked crab meat
2 egg whites
1 tsp chopped coriander root
1 tsp chopped garlic
1 tsp chopped ginger
1 tsp chopped lemon grass
1 tsp fresh chopped coriander
1 tsp chopped chilli
Few drops fish sauce (to taste)
Few drop sesame oil
¼ tsp lime zest
½ tsp lime juice
50g roasted butternut cubes
10g rough chopped spring onion


Once again keep the mixture as cold as possible at all times
In blender blitz raw fish or chop roughly by hand and add all spices, do not blend to a fine paste, must be alike a rough mince
Add fish sauce to taste
Add sesame oil to taste, add lime juice
Add roasted butternut and spring onions
Check seasoning
Split the mix into 4 and shape into round cakes approximately 8-9cm wide
Pan fry until just cooked, be gentle when turning

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