We love a good burger in our house. Usually it’s the beef variety, topped with bacon and cheese and lots of other goodies (Chris is generally the burger maker at home, although I do get the odd look-in - as with my burger with baked parmesan onion rings). If you’re in the mood for a burger with a difference however, this is what you need! Toasted brioche rolls filled with crunchy veggies and a tender spicy salmon patty. Drizzled with sweet chilli sauce, this makes one moreish burger! There are quite a few ingredients in this recipe, but don’t be put off, you’ve probably already got most of them in your store cupboard. The veggies are roughly chopped and thrown into a food processor, then pulsed:
Followed by the salmon and coriander: The mix is then molded into burgers and fried on a hot griddle - or in a frying pan. Not to be confused with Thai fish cakes - which tend to use white fish and curry paste - these burgers have all of those classic Thai flavours without the need for store-bought pastes. When you add everything together in the the food processor, be sure to pulse until just combined. This will ensure a juicy, tender burger that almost melts in the mouth.
Topping the Thai Style Fish Burgers with strips of crunchy cucumber and carrot adds a whole new taste dimension, but if you prefer you can use regular burger toppings like lettuce and tomato (probably not bacon though - which might be the first time I’ve ever recommended not using bacon!) or you could go really out there and top with piles of beansprouts and chopped peanuts! I first created this Thai Style Fish Burgers recipe for DIYs - check them out for great recipe and craft ideas.
The Thai Style Fish Burgers Recipe:
