Seabass Burger
This version replaces beef with seabass for a lighter and fresh. The result is a juicy burger with a clean, delicate flavour that pairs perfectly with citrus and herbs.
Cooking time: 30 minutes
Difficulty: Easy
Ingredients (makes 4 burgers)
500 g seabass fillets, finely chopped or minced
1 egg
50 g breadcrumbs
Zest of 1 lemon
1 tbsp chopped dill or parsley
Salt and pepper to taste
Olive oil for cooking
4 burger buns, lettuce, tomato, and sauce (e.g. yogurt-mustard or aioli)
Preparation
Mix seabass, egg, breadcrumbs, lemon zest, herbs, salt, and pepper.
Form four patties and chill for 10 minutes.
Heat olive oil in a pan and cook patties 3–4 minutes per side until golden.
Assemble burgers with preferred toppings and serve with salad or oven chips.
About the fish
European seabass is a popular Mediterranean species known for its delicate flavour and firm texture. Modern aquaculture practices have made its production increasingly efficient, ensuring a reliable source of quality seafood all year round.