Everyone loves a burger, especially one that only takes around 20-minutes to create. Our favourite recipe? This delish fish burger from healthy eating queen Leah Itsines with added flavour from asparagus spears.
If you’re not a fish fan, you could use chicken mince or skinless salmon fillets instead, and to give your burger an edge, lightly grilling the asparagus beforehand for more flavour.
Makes: 6 patties (serves 6)
Cook time: 10 minutes
Prep Time: 10 minutes
400g boneless firm white fish (ling, snapper, flat head etc)
1 tblesp red curry paste
1 garlic clove
1 spring onion, roughly chopped
1 slice of bread
1 handful of coriander
Salt and pepper to taste
½ lime, squeezed
5 – 6 asparagus spears, sliced thinly
6 bread rolls (one for each)
Olive oil, for cooking
2 – 3 asparagus spears, peeled
1 medium tomato, sliced thinly
1 small red onion, sliced
1 medium carrot, peeled and sliced thinly
2-3 tbsps Kewpie mayonnaise
In a blender add fish, curry paste, garlic, spring onion, bread, coriander, salt, pepper and lime juice. Blitz until it becomes a fine paste and everything is sliced evenly. Place mixture into a bowl.
Slice asparagus spears thinly and add into the bowl. Fold the asparagus through the mixture. Divide the mixture into 6 balls and shape each ball into a patty.
In a medium non-stick pan, add a splash of olive oil and heat over a medium high heat.
Lay the patties into the pan and cook for 3-4 minutes on each side or until lightly golden and cooked through.
Toast your bread and add some toppings! The ones I have listed are a guide, but you can add your own favourites!
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