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Mini Sardine Burgers with roasted red peppers and yogurt sauce

These incredible mini sardine burgers are a twist on fish burgers, which are full of healthy nutrients and fresh ingredients. Using mainly pantry essentials these patties can be served as burgers or on their own.
Prep Time30 mins
Cook Time10 mins
Roasting Red Peppers50 mins
Total Time1 hr 30 mins
Course: Appetizer, dinner, Main Course
Cuisine: European, Mediterranean
Keyword: burgers, fish, sardines
Servings: 6 mini burgers (or 2 standard size)

Ingredients

Sardine Burger Patties

  • 1 can sardines + oil* 100g fresh sardines
  • 1 shallot finely chopped
  • 1 garlic clove minced
  • 1 lime zest
  • 65 g breadcrumbs
  • 1 egg
  • 1 tbsp dijon mustard
  • 1/2 tsp chili flakes
  • 1 tsp fresh oregano or dried
  • 1 tsp fresh rosemary or dried
  • Salt & pepper

Yogurt sauce

  • 125 g Greek yogurt 1/2 cup
  • juice from 1 lime
  • 2 tbsp fresh basil chiffonade
  • 1 tbsp fresh oregano
  • Salt & Pepper

Toppings

  • 6 mini burger buns
  • Lettuce
  • Roasted red peppers jarred or fresh

Instructions

  • If you are going to make the roasted red peppers from scratch, start by making them (full method underneath). If using jarred roasted red peppers skip to step 2.
  • In a bowl, roughly mash the sardines with a fork.
  • To the bowl, add the chopped shallot, minced garlic, lemon zest, breadcrumbs, egg, chili flakes, rosemary and oregano and a pinch of salt and pepper.
  • Mix well until you achieve a uniform sticky mixture.
  • With clean hands, divide the mixture into six and form the patties. Chill for 30 minutes.
  • While the patties are chilling, prepare the yogurt sauce by mixing all the ingredients together. Store in the refrigerator.
  • In a large frying pan, heat up 2 tbsp olive oil. Cook each sardine patty for 2 minutes on each side, until they get a nice golden brown colour. Place on a tissue paper lined plate so that any excess oil is absorbed.
  • Toast the buns lightly until they are golden brown.
  • Spread some yogurt sauce on the top bun.
  • Start building your burger by layering some lettuce on the bottom bun, sardine patty on top and finally the roasted red peppers. Close with the top bun.
  • Serve hot as an appetizer or a meal with some sides!

For the Roasted red pepper

  • If using a gas stove:
    Place the pepper on the gas burner, turning frequently until all the skin is all nicely charred. We want the pepper’s skin to be nicely black. Do not let the pepper on flames unattended!
    If using the oven:
    Turn the oven to its highest temperature setting, lightly oil and salt the red pepper and let roast for about 30 minutes. Turn frequently so that you get a uniform char on the pepper.
  • Once cooked place the charred peppers in a bowl and cover with cling film or a plate.
  • Let the peppers steam for about 20 minutes.
  • As soon as they are cool, either with a butter knife or a spoon gently remove the charred black skin and discard.
  • Deseed the pepper and cut into your desired shape.

Notes

*If using canned sardines in olive oil, don’t throw it away. We will be using this delicious goodness in our patties. If using sardines in water, throw the water away and add 2 tbsp of olive oil.
Store any leftover patties in an airtight container in the refrigerator, and use in 3 days.