Kimchi Seafood Burger
This panko-crumbed seafood burger is full of fish and prawns, spiked with kimchi and spring onion and topped with a creamy, spicy and tangy kimchi sauce.
4 – 6burgers
4 – 6burgers
For the burgers
  • 400grams raw salmon
  • 200grams raw firm white fish(such as cod, haddock or monkfish)
  • 200grams raw prawns(peeled)
  • 100grams kimchi(squeezed dry and finely chopped)
  • 40grams spring onions(about 2 large, chopped)
  • 2teaspoons sesame oil
  • 2teaspoons soy sauce
  • 2 teaspoons fish sauce
  • 1clove garlic(crushed or minced)
  • pinch of ground black pepper
  • 50grams plain flour
  • 100grams panko breadcrumbs
  • 2 eggs(beaten)
  • Oil for shallow frying
For the sauce
  • 50grams kimchi(drained and finely chopped)
  • 3tablespoons mayonnaise
  • 1teaspoon gochujang(Korean chilli paste)
  • 1teaspoon tomato ketchup
  • squeeze of lemon juice
To serve
  • shredded lettuce
  • 4 – 6 burger or other soft white buns
  • Toasted sesame seeds and chopped spring onion(optional)
To make the burgers
  1. In a large bowl, mix together the chopped spring onion, garlic, kimchi, sesame oil, soy and fish sauce and pepper.
  2. Pat the fish and prawns dry and cut into 1 cm chunks, then either chop by hand or pulse in food processor until you get a rough paste. Don’t make it too smooth or it will become too dense – you should still see some colour differentiation, and the mix should hold together but still have chunky bits.
  3. Mix together the chopped fish with the seasonings and work well with your hands so it’s thoroughly combined. Form into four or six portions and refrigerate for about half an hour to firm up.
  4. Meanwhile, lay the flour, breadcrumbs and egg on three separate dishes. When the burgers have chilled, heat the oil in a frying pan over medium heat. Dust each burger with flour, egg and then breadcrumbs. The burgers will still be quite delicate, so handle carefully. Shallow fry for about 8 – 10 minutes till golden, turning occasionally. Drain on kitchen paper. They can be kept warm in a low over while you cook the rest.
  5. Alternatively, you can pan-fry the burgers without the breadcrumb coating – cook for about 10 minutes, turning occasionally.
To make the sauce
  1. Mix together the chopped kimchi, mayo, gochujang, ketchup and a little squeeze of lemon. There should be a bit of chilli heat, and a nice balance of creaminess and tartness. Adjust accordingly with more mayo, lemon or gochujang depending on how you like it.
  2. To serve, smear a little of the sauce on the bottom half of your choice of bun, top with shredded lettuce, then the burger and add a good dollop of the sauce on top. Sprinkle over some toasted sesame seeds and spring onion if you like, and finish with the top half of the bun.