Fish burgers

Burgers have always been, are and probably will continue to be a favorite street food for a huge variety of people. Invite your friends and family to combine the popular, healthy and delicious – and make fish burgers. They will be especially good if served with homemade tartar sauce, i.e. mayonnaise mixed with chopped herbs and pickles.


To serve:

6 bread rolls

3 lightly salted cucumbers

salad leaves

soft cream cheese

For the sauce:

200 g of mayonnaise

1 tin of seedless olives, with anchovy or shrimp (400g)

1 small bundle of dill (30 g)

For the fishburgers:

600 g minced white fish

600 g of northern red fish filets (sockeye, coho, pink salmon)

1 large onion (200 g)

100 g frozen butter + 30 g more


freshly ground black pepper

Step by step recipe

Step 1

For the sauce, dry and finely chop the olives. Finely chop the dill. Mix the olives and dill with the mayonnaise and leave in the refrigerator for at least 1 hour.

Step 2

For the fishburgers, peel the onions, chop randomly, fry with 30g butter and salt over a high heat, 3 to 4 minutes. Transfer the fried onions to the glass of a blender and chop into a purée. Leave to cool completely.

Step 3

Chop the red fish with a knife into a coarse mince, mix with the minced white fish, salt and pepper. Add the cooled onion purée to the mince.

Step 4

Grate the frozen 100g butter on a coarse grater and mix into the mince. Divide the fish mixture into 6 equal portions, shape into thick cutlets, place on a parchment-lined board and place in the freezer for 20 minutes.

Step 5

Grill or barbecue the fish burgers, over a medium heat, until crispy on both sides. Serve with buns, thinly sliced pickles, salad leaves, soft cheese and sauce – let everyone assemble their own burger.

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