Barbecued Fish Burgers

Ingredients

• 450 gcod
• 0.5 bottlemayonnaise
• 5shallots
• 2 clovesgarlic
• 4brioche buns
• 1 bunchparsley
• 1lemon
• 1 handfulcoriander
• 165 gprawns
• to tastesalt
• to tasteblack pepper
• to tasteolive oil

Instructions

1. 1

   Defrost the cod

   Defrost the cod fillets before preparing the mixture.

2. 2

   Chop the fish

   Finely chop the cod and prawns into small pieces, then put them in a bowl.

3. 3

   Mix the patties

   Add the finely sliced shallots, the zest of the lemon, a handful of chopped parsley and 1 grated clove of garlic. Season with salt, pepper and olive oil, then mix everything together.

4. 4

   Chill the patties

   Divide the fish mixture into 4 patties and place them on a board. Cover with cling film and refrigerate for 1 hour to firm them up.

5. 5

   Prepare the mayonnaise

   While the patties chill, make the mayonnaise.

6. 6

   Flavour the mayonnaise

   Spoon half a bottle of mayonnaise into a bowl. Grate in 1 clove of garlic, squeeze in the juice of the lemon and add a handful of chopped coriander. Season with salt and pepper, mix, and keep in the fridge until serving.

7. 7

   Grill the patties

   Heat the barbecue to medium-high. Put the patties on the grill and cook for 7 minutes on the first side, turning them as they begin to char.

8. 8

   Finish cooking

   After turning the patties, close the barbecue lid and cook for 7 more minutes to build a smoky flavour. Barbecue heat can affect the timing, so check them regularly and remove them when cooked through.

9. 9

   Toast the buns

   Cut the brioche buns in half and toast them on the barbecue.

10. 10

    Assemble the burgers

    Spread mayonnaise over the bottom half of each bun and place a burger on top. Spoon on more mayonnaise, add any leftover parsley leaves and finish with the bun tops.

What are barbecued fish burgers?

A fish burger takes the familiar sandwich format and replaces a whole fillet with a patty made from chopped fish. This version pairs cod with prawns and cooks the patties over a barbecue for char and smoke.

The recipe uses straightforward, fresh flavours rather than a heavy coating: shallot, parsley and lemon season the fish, while garlic and coriander brighten the mayonnaise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 33g protein, 42g carbs, 42g fat.

Cod and prawns provide most of the protein, while the brioche buns contribute most of the carbohydrates. Mayonnaise and olive oil account for much of the fat; the estimate assumes a standard 500 ml bottle of mayonnaise, so the actual amount may differ. Serve with salad or vegetables to add freshness alongside the burger.

Building the fish mixture

Small pieces: Chop the cod and prawns finely, but leave them as distinct pieces rather than blending them into a paste. This gives the patties a more textured bite.

Seasoning: Shallot, parsley, garlic and lemon zest are mixed directly into the fish. Add the salt, pepper and olive oil evenly so the flavour is distributed throughout.

Why chilling matters

Firm patties: Refrigerating the shaped burgers for 1 hour helps them hold their form when moved to the grill. Keep them covered while they chill.

Gentle handling: The patties are made from chopped fish, so handle them carefully when placing them on the barbecue and turning them.

Getting the barbecue right

Medium-high heat: Start grilling when the barbecue has reached medium-high heat, as directed. The recipe relies on the grill to char the outside while the fish cooks through.

Lid down: Closing the lid for the final 7 minutes adds a smoky quality. Check the patties as they cook because the barbecue's heat can change the timing.

Making the coriander mayonnaise

Fresh flavour: Garlic, lemon juice and chopped coriander turn the mayonnaise into a tangy, aromatic sauce. Mix it while the patties chill and keep it refrigerated until serving.

For serving: Spread some mayonnaise on the bottom bun, then spoon more over the cooked patty. Keeping some parsley leaves for the finish adds a fresh note.

Toasting and serving

Brioche buns: Cut the buns in half and toast them on the barbecue after the patties are cooked. Keep an eye on them so their cut sides toast without becoming too dark.

On the plate: Serve the assembled burgers straight away, while the buns are warm and the patties are freshly grilled. A simple salad or crunchy vegetables make a fresh accompaniment.

Recipe notes & tips

• Chop the fish and prawns into evenly sized pieces so the mixture is consistent.
• Chill the patties for the full 1 hour to help them firm up before grilling.
• Keep the barbecue at medium-high heat and check the patties rather than relying only on the clock.
• Turn the patties carefully so they stay intact on the grill.
• Make the mayonnaise while the patties chill, then keep it in the fridge until serving.
• Toast the buns shortly before assembling so they are still warm at the table.

Variations

• Add chilli: Mix finely chopped chilli into the fish for a little heat.
• Use lime: Swap the lemon for lime zest and juice for a sharper citrus flavour.
• Try another herb: Replace the coriander in the mayonnaise with extra parsley.
• Add lettuce: Tuck crisp lettuce into the burgers for extra crunch.
• Serve without brioche: Use another soft burger bun if you prefer a less sweet bread.

Common mistakes to avoid

• Skipping the chill: The patties may be harder to handle; refrigerate them for the full 1 hour.
• Making a paste: Blending the fish removes its chunky texture; chop it finely by hand instead.
• Turning too soon: A patty can break apart if moved before it begins to char; wait until it is ready to turn.
• Assuming fixed timings: Barbecue heat varies; check that the patties are cooked through before removing them.
• Leaving buns unattended: Brioche can toast quickly over the barbecue; watch the cut sides closely.

How to store

Refrigerate leftover cooked patties and mayonnaise separately in covered containers and use within 2 days. Reheat the patties until hot throughout, or serve them cold; toast fresh buns when assembling. Keep the mayonnaise refrigerated and do not leave it out for extended periods.

Frequently asked questions