1 1/2 lb skinless samon, balibut, tilapia, or flounder fillets, cut in 1 1/2- in. chunks
1 tbsp vegetable oil
Sauce- Mix ingredients in a small bowl.
Burgers- Put bell pepper, cilantro, garlic, curry paste, lime zest, and sugar in food processor and pulse until blended. Add fish and pulse until just blended.
Shape level 1/4 cupfuls fish mixture into twelve 3-in. patties. (Fish burgers may be loosley covered and refrigerated up to 4 hours)
Heat oil in large nonstick skillet over medium-high heat. Add half the fish bugers and cook about 1 minute on each side, until just cooked through. Drain on paper towels. Coook remaining fish bergers. Serve with sauce.
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