Golden fish fillets, soft flatbread buns and fresh salad come together for a delicious fish burger that takes only 25 minutes to make.
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COOK. STORE. SAVE.
Clever storage: Leftover cooked fish fillets will keep in an airtight container in the fridge for up to 3 days. Reheat in the oven, in a frypan or in the microwave.
For a fast meal that’s full of satisfaction, look no further than these crunchy golden fish burgers served in soft, flat buns with tasty readymade tartare sauce. With just five ingredients, this is an easy lunch or dinner that’s ready in less than half an hour. What do you put on a fish burger? The pairing of corn, leafy vegetable mix, crunchy baked fish fillet, sauce and fluffy flatbread looks good, too.
Many kinds of fish can be used in a fish burger recipe. The crumbed white fish fillets used here are a classic burger filling, delivering that satisfying crunchiness. Battered fish can also be used in a fish fillet burger. Another very popular kind of fish burger uses fish patties, such as this recipe for salmon and fish burgers. The key is to use a fish fillet or patty that will hold its shape and therefore be easy to eat.
For the best fish burger, tartare sauce is a classic companion for crumbed fish and a key part of the appeal of these burgers. If you’d like to make your own, try this one-step homemade tartare sauce. You can also serve wedges of lemon for squeezing over the fish fillets. If you’d like to add a side dish, potato or sweet potato chips, or more of the vegetable mix used in the burgers, are good options.
Turn fresh fish fillets into crunchy fish burgers, served in hamburger rolls with herby mayo, or use canned tuna to make tuna patties with dill and caper dressing, which can be served with vegetables or in buns. Or carry on with the crunch in crispy fish tacos. If you’re after more quick burger ideas, try chicken caesar burgers that are ready to eat in 20 minutes, fast five-ingredient halloumi burgers with pineapple and chilli jam or beef and thyme burgers, which use pre-made burgers and spinach dip layered in toasted brioche buns.