Serves 4

Prep/Cook Time: 30 mins


  • 150g peeled, deveined prawns, chopped
  • 150g skinned salmon fillets, chopped
  • 100g cod fillet, chopped
  • 3 scallions, chopped
  • 1 lime, zested
  • 1/2 lemon, zested
  • 2 tbsp chopped coriander
  • 2 tbsp chopped chives
  • 1/2 red chilli, chopped
  • Salt & pepper
  • Oil for cooking

Chilli mayo

  • 70g good quality mayonnaise
  • 4 tbsp sriracha chilli sauce
  • Juice of 1 lime (use the one you zested earlier)
  • Salt & Pepper

To serve

  • 4 Brioche burger buns, toasted
  • 2 heads of baby gem lettuce, leaves picked and washed
  • 1 cucumber, sliced into ribbons using a veg peeler
  • 3 Sliced scallions


  1. Blend half the fish & prawn mix briefly in a food processor to form a rough paste. Remove & scrape out into a bowl. Add the remaining half of the chopped fish mix. Add the rest of the ingredients & mix gently.
  2. Form into 4 nice, even, round shaped burgers. Place on a tray & chill in the fridge for 15-20 mins.
  3. Mix the mayo & chilli sauce together in a small bowl, season & add the lime juice.
  4. Heat the oil in a frying pan over a medium heat & fry the burgers for 3-4 mins each side or until they have a nice crust & the fish is cooked through. 
  5. Take your toasted buns and spread on a nice dollop of chilli mayo. Place the burger in each one. Top with the baby gem, cucumber ribbons, scallions & bun top.
  6. Some homemade wedges would go really well with this.