Snapper burgers

Snapper burgers
  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

For a fish in a flash, try these tasty snapper burgers – they go perfectly with a cold beer on a Friday night.

Featured in
Quick meals, Burger recipes


  • 2 tablespoons olive oil
  • 4 x 180g pieces snapper fillet, pin-boned, skin on
  • 8 slices wholegrain sourdough bread or soy & linseed bread
  • 1 long red chilli
  • 2 ripe roma tomatoes
  • 20g baby salad leaves
  • 100g (1/3 cup) whole-egg mayonnaise
  • 1 lemon

Spice mix

  • 1/4 teaspoon saffron threads
  • 1 teaspoon dried chilli flakes
  • 4 cloves
  • 1/2 star anise
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric


  • Step 1
    To make spice mix, place saffron in a small frying pan over low heat and cook, stirring, for 1 minute or until just fragrant. Using a mortar and pestle, grind saffron, chilli, cloves and star anise until crushed. Stir in ground spices.
  • Step 2
    Heat 2 heavy-based frying pans over high heat. Place a sheet of baking paper in base of each (make sure paper doesn’t extend beyond rim). Add 1 tablespoon oil to each pan, then divide fish between pans, placing skin-side down. Sprinkle each piece with 1/2 teaspoon spice mix, then season with salt and pepper. Cook, covered, for 3 minutes or until fish is just cooked.
  • Step 3
    Meanwhile, toast bread, then wrap in a clean tea towel to keep warm. Halve chilli, remove seeds, then thinly slice with tomatoes.
  • Step 4
    Divide half the toast among plates, then top each with salad leaves, a dollop of mayonnaise and fish. Cut lemon into wedges and squeeze over juice from a few of the wedges. Top with chilli and tomatoes, then remaining toast. Serve with remaining lemon wedges.


  • 2204 kj


  • 23g

    Fat Total

  • 44g


  • 653.31mg


  • 34g

    Carbs (total)

All nutrition values are per serve


Top tips: Use leftover spice mix to season chicken or pork in other dishes. Substitute Moroccan seasoning, available from supermarkets.

If you only have one frying pan, cook the fish in 2 batches.

For a variation, make chicken or turkey burgers. Combine 800g minced chicken or turkey, spice mix and 1 egg. Shape into 4 patties, then pan-fry for 3 minutes each side.

  • Author: Nick Banbury
  • Image credit: Brett Stevens
  • Publication: MasterChef



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