This is a pan-fried fish patty burger built around Thai red curry paste, fresh coriander, and lime — topped with a fish-sauce mayo and crisp cucumber. It comes together in about 50 minutes and gives you a complete, satisfying meal without needing a side dish. The patty is the whole point, so the tips below are aimed at keeping it juicy and holding together in the pan.
Why this recipe works
Two things make this patty worth the effort. First, chilling the formed patties for 15 minutes before cooking is not optional — the panko absorbs moisture from the fish and egg during that rest, which means the patty firms up enough to flip cleanly instead of falling apart. Second, the red curry paste does double duty: it seasons the fish all the way through (not just on the surface) and its lemongrass and chili aromatics stay bright even after cooking, so the patty tastes seasoned rather than just spicy. Keep the heat at medium — too high and the outside chars before the center reaches a safe 145°F internal temperature for fish.
What can go wrong
- Patties stick and tear when flipping: This usually means the pan wasn’t hot enough before you added them, or you flipped too early. Let the patty cook undisturbed until it releases naturally — about 5 minutes — before attempting the first flip.
- Mixture is too wet to shape: Fish releases water as you chop it, and some brands of curry paste are wetter than others. If the mix won’t hold a patty shape, stir in an extra tablespoon of panko and refrigerate for an additional 5 minutes before shaping.
- Patty is bland in the center: This happens when the curry paste gets folded in unevenly. Mix the paste into the chopped fish first, before adding the egg and breadcrumbs, so it coats every piece of fish rather than clumping in one spot.
- The sauce tastes flat: Fish sauce varies a lot in saltiness by brand — taste the mayo mixture before spreading it. A small squeeze of extra lime juice usually fixes it faster than adding more fish sauce, which can tip the whole burger into overly salty territory.
- Bun goes soggy fast: The cucumber releases water once sliced. Pat the slices dry with a paper towel before assembling, and spread the sauce on both bun halves to create a barrier between the wet toppings and the bread.
Thai Red Curry Fish Burger
Ingredients
Main Ingredients
- 500 grams white fish fillets such as cod or tilapia, skinless and boneless
- 2 tablespoons Thai red curry paste preferably homemade or a high-quality brand
- 1 medium egg lightly beaten
- 1 cup panko breadcrumbs for extra crunch
- 2 tablespoons lime juice freshly squeezed
- 1 bunch fresh coriander leaves picked and chopped
Sauce and Assembly
- ½ cup mayonnaise
- 1 tablespoon fish sauce
- 1 tablespoon sugar optional, to balance flavors
- 4 pieces burger buns lightly toasted
- 1 cup lettuce shredded
- 1 small cucumber thinly sliced
Instructions
- Start by preparing the fish patties. Finely chop the white fish fillets and combine them with the Thai red curry paste, beaten egg, panko breadcrumbs, lime juice, and chopped coriander. Mix until well blended, ensuring the ingredients are evenly distributed.
- Form the mixture into four equal-sized patties. Aim for a uniform thickness for even cooking. Place the patties on a tray lined with parchment paper and refrigerate for 15 minutes to allow them to firm up.
- While the patties chill, prepare the sauce by mixing the mayonnaise, fish sauce, and sugar in a small bowl. Stir until smooth, and taste for seasoning.
- Heat a little oil in a large pan over medium heat (around 180°C or 350°F). Gently lay the patties into the pan and cook for approximately 5-6 minutes on each side, or until golden brown and cooked through.
- To assemble the burgers, spread a generous amount of the sauce on the bottom half of each bun. Layer with shredded lettuce, a fish patty, cucumber slices, and the top half of the bun. Serve immediately.
Notes
Nutrition
Your questions, answered
Can I use frozen fish fillets?
Yes, but thaw them completely and press them dry between paper towels first. Frozen fish holds a lot of water, and if you skip that step the mixture will be too loose to shape into patties.
How do I know the fish patty is fully cooked through?
The safe internal temperature for fish patties is 145°F (63°C) — use an instant-read thermometer in the center of the thickest patty. Visually, the flesh should be fully opaque with no translucent spots when you press the center gently.
Can I make the patties ahead of time?
You can shape and refrigerate them up to 8 hours in advance, covered tightly. Beyond that the lime juice starts to break down the fish texture, so don’t push it further than same-day prep.
What’s the best substitute if I can’t find Thai red curry paste?
Green curry paste works and gives a slightly more herbal, less sweet heat. In a pinch, a mix of sriracha and a small amount of grated lemongrass gets you in the right direction, though the depth won’t be quite the same.
Skip the egg in the mix — does it really make a difference?
Actually, skip the egg in the mix — it makes the patty mushy. The panko and the natural proteins in the fish provide enough binding once the mixture has chilled, and leaving the egg out gives you a noticeably firmer, crisper crust in the pan.
More burger recipes to try
- Crispy Fish King Burger
- Korean Fried Chicken Burger
- Sweet Chili Chicken Burger
- Hawaiian Teriyaki Burger Recipe