Chipotle Fish Burgers

Whether it's an indoor or outdoor one, summer calls for weekend barbeques - so why not spicying things up with these easy Chipotle Fish Burgers?

Since moving to the UK, I have started to associate summer with two main things: Pimm's and bbqs. Neither are something I had ever experienced in Italy and I have been making up for the lost time by making jugs of Pimm's all summer long and attend every single bbq I am ever invited to. But sometimes, me and my boyfriend have a small, indoor bbq in our tiny flat, which also gives me everlasting joy. And for those occasions, I like to experiment with new ways of doing burgers. And since I love fish with all my heart, I have decided to mix the two and come up with the ultimate fish burgers. And I am so glad I did!

If you follow me on my Instagram, you'll know that I love Mexican flavours. Guacamole, pico de gallo, tacos, I want it all. So it only made sense that my first fish burgers would have some of my favourite Mexican flavours. I have recently pruchased some chipotle paste which, in case you're interested, is a GAME CHANGER, and I decided to use it for the burgers. The amount of flavour it gave to our cheap, staple friend, the white fish fillet, was unbelievable. And when I added some zesty lime and a generous dollop of guacamole, I knew that I was onto something revolutionary.

These are some of the things I love about these fish burgers:

• They are super flavourful: do not be mistaken, these are no ordinary fish burgers - they burst with an intense warm and zesty flavour that will blow your mind. Plus, the heat is perfectly balanced by the creamy guacamole and nice dollop of mayo.

• They don't require a ton of ingredients: the patty is made with white fish fillets, mayo, chipotle paste, bradcrumbs and lime juice. That's it. Five ingredients are all you need to make these beauties.

• They are pretty cheap to make: I used frozen white fish fillets, which is one of the cheapest types of fish you could buy in the UK. Breadcrumbs and mayo are household staples which don't break the bank. Lime juice can be substituted with lemon juice if this is what you have available. The only more pricey item is the chipotle paste, which is normally around £2 in the UK. And if you don't want to make guacamole, a simple slice of tomato and some lettuce will still do the trick (or a nice dollop of mild salsa).

I served these burgers in a brioche bun (but any burger bun or roll will do), with a bit of mayo, some romaine salad leaves and guacamole. With them I also made some oven-baked chips. You can simply use frozen chips, have a side salad or have some tortilla chips with salsa! The world is your oyster.

The Key Steps to Make the Best Chipotle Fish Burgers:

1. First cook the fish: you'll need to cook the fish fillets in a non-stick pan or skillet for 2 to 3 minutes per side first.

2. Then shred: you will then need to shred it with two forks (a bit like you would pulled pork) or simply cut it in very small chunks.

3. Assemble your sauce: whilst the fish cools down a bit, mix the chipotle paste, mayo and lime juice in a medium bowl.

4. Add the fish: and get mixin'!

5. Last, the breadcrumbs: add the breadcrumbs and mix well until fully combined with the fish.

6. Make the patties: you can either make three larger patties or four small ones (I normally make four).

7. Chill 'em: let them chill in the fridge for 20 minutes to firm up.

8. Cook 'em: fry them with a dash of olive oil for 2 to 3 minutes per side.

And there are your patties. Once they are nice and golden you can start assembling your burgers with all your favourite trimmings, sauces and dips. And whilst you are at it, why don't you have a cheeky glass of Margarita as well? I swear it makes anything taste even better!

Ingredients:

Makes 3 large burgers or four small ones

4 large frozen white fish fillets

2 heaped tbsp chipotle paste

4 heaped tbsp mayo (plus extra to drizzle on your burgers)

the juice of half a lime

55 gr breadcrumbs

Salt

Extra virgin olive oil

3 - 4 burger buns

For the quick guacamole:

1 large ripe avocado (use two medium ones if you like a lot of guac)

1/2 red onion

2 crushed garlic cloves

the juice of half a lime

1/4 tsp chilli powder (add more if you like spice)

Black pepper

Salt

Extra virgin olive oil

Extras:

Lettuce leaves (either romaine or iceberg lettuce work)

Chips

Method:

1. Heat 2 tsp extra virgin olive oil in a non-stick pan or skillet. Transfer the fish fillets to the pan and cook on a medium heat for 2 to 3 minutes per side (if you have a small pan, do this in batches).

2. Remove the fish from the pan and either shred it with two forks or cut it into very small chunks. Leave to cool.

3. In meantime, make the sauce: to a medium bowl add the mayo, chipotle paste and lime juice. Mix until combined.

4. To the same bowl, add the fish and mix well. Then add the breadcrumb and mix again.

5. Using your hands, shape either 3 larger burgers or 4 small burgers (I normally do 4).

6. If you have the time, leave the burgers to chill in the fridge for 20 minutes, as it helps firming them up.

7. In the meantime, make the guacamole: scoop the avocado flesh into a medium bowl and mash it with a fork. Then add the finely chopped red onion, lime juice, crushed garlic, chilli powder, 1/2 tsp freshly cracked black pepper, a pinch of salt and 1 tsp of olive oil. Mix well.

8. When you are ready to have the burgers, heat a couple of tsp of extra virgin olive oil in a non-stick pan and cook the burgers on a medium-high heat for about 3 minutes per side, or until they are golden and slightly crispy on the outside.

9. Assemble your burgers by spreading a bit of extra mayo, some lettuce leaves, the burger patty and the guacamole. If you like them spicy, add some chipotle paste to the mayo before spreading on the bun. Serve alongside chips or salad.

Enjoy!

Did you try this recipe? We would love to hear from you! Any comment, review or star rating is much appreciated Xx