This playful fish burger recipe from Simon Hulstone pairs squid and mackerel and is a fantastic alternative for a British summer cookout. Simon advises serving the seafood burger with samphire, a coastal vegetable which adds a deliciously salty dimension reminiscent of the seaside.
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Defrost the squid tubes, rinse under water to remove any grit and dry on a cloth. Once cleaned, dice into cubes (about ½ cm thick)
190g of squid tubes
Chop the mackerel roughly, place into a large bowl and mix with the squid, chopped chives and a good pinch of salt
380g of mackerel fillet
20g of chives
1 pinch of salt
Weigh the mix into 140g balls, about 1cm high, and press in between sheets of square parchment. Set aside in the fridge until needed
Preheat the oven to 180°C/gas mark 4. Cut the sweet potatoes into chips and cover with the spices, salt and oil in a bowl
4 sweet potatoes
1 tsp salt
1/4 tsp ground cumin
1/4 tsp black pepper
Place the chips onto a baking tray and into the oven. Cook for 30-40 minutes, shaking the tray at 10 minute intervals
When the chips are nearly ready, heat a non-stick frying pan. Once hot, add oil and lightly colour the burgers on both sides. Place onto a baking tray lined with greaseproof paper, and cook in the oven for 5-6 minutes to cook through
Incorporate the mayonnaise with the smoked paprika, season with a little salt and set aside
1 tsp smoked paprika
5 tbsp of mayonnaise
For the samphire, heat a knob of butter in a pan. Once the butter is foaming, drop in the samphire and 2 tbsp of water. Once the water has evaporated, remove the pan from the heat
100g of samphire
1 knob of butter
To serve, toast the buns and place a burger in each. Top with some samphire and serve with the sweet potato chips and smoked mayonnaise
4 burger buns
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