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fish burger

Fish Burger

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 large burgers 1x


  • 1.2 kg (2.2lbs) mackerel
  • 200g (7oz) cooked beetroot
  • 1 sliced red onion
  • 4 tablespoons mayonnaise
  • 1 tablespoon of Olive oil
  • 4 large bap’s
  • 1 head little jem lettuce
  • 4 plum tomato


  1. Grate the beetroot and slice the red onion finely. Add the mayonnaise and mix everything together to make the slaw.
  2. Remove the skin and pin bones from the the fish (you could ask your fishmonger to do this for you)
  3. cut the mackerel into a fine dice. At this stage you have to run your knife through the flesh chopping vigorously till it begins to look like a puree.
  4. Now you should be able to mould it into patties about 4 inches in diameter and a half inch thick.
  5. Put your burgers in the fridge to set for about 1 hour ( you could do this the day before)
  6. Next cut the bottom stalk of the little jem and separate the leaves before you give them a quick wash and dry.
  7. Wash and slice the tomatoes
  8. Heat the olive oil in a non stick pan and lightly season the burgers . Cook your burgers for 2/3 minutes on each side on a non stick pan till golden brown. Remove from the heat and drain them on some kitchen towels
  9. Now you can assemble the burger.


After you’ve made the burgers, wrap them in cling film and rest for a couple of hours in the fridge before you cook them