I’m starting off by saying that I used salmon (instead of tuna) for these burgers. I’m not a huge fan of tuna – unless it comes from a can haha – and salmon is more readily available to me. I made these into little sliders instead of full size burgers – I thought they were cuter this way. Plus, you can eat 2 of them without feeling guilty!

Let’s start with this patty. If you’re nervous about putting raw fish into a food processor – like I was – don’t be! It was so simple and fast to get it all ground up. And for the taste itself: there were so many nice asian ingredients like the garlic, ginger, sesame oil and hoisin sauce which all flavoured the salmon perfectly. For the actual cooking of the patties, I used a non stick pan with a touch of olive oil. They cooked evenly (about 3 minutes per side) and got golden brown and crispy on the outside. I opted for the pan because I thought using the bbq would be too difficult with this delicate fish mixture.

Now regarding the toppings.. the grilled pineapple and red onion were a nice touch. They added sweetness and freshness to the burger. The only other things I put were romaine lettuce, some sriracha (of course) and a little bit of mayonnaise. It didn’t need anything else. Such a good burger!

Final thoughts: Great take on a fish burger, loved it