Some burger tips: Do not overhandle the meat. Spread it on a plate and sprinkle with seasonings, then combine gently and form into one-inch-thick patties. I like six-ounce (275-gram) burgers, but make whatever size you prefer as long as you keep them one-inch thick. Fry up a little piece to taste for seasoning. Burgers do not need egg and breadcrumb fillers – they will hold together beautifully as long as they're gently handled.
Wrap this burger Vietnamese-style, in red lettuce leaves and a soaked rice paper wrapper. I buy Thai sweet chili sauce at the supermarket.
1 pound (500 grams) cod
8 ounces (250 grams) shrimp, peeled
½ cup finely chopped onion
1 teaspoon chopped ginger
1 tablespoon minced garlic
1 tablespoon finely minced lemon grass (tender parts only)
1 teaspoon green curry paste
1 teaspoon grated lime rind
½ cup watercress leaves
2 tablespoons chopped coriander or Thai basil
Salt and freshly ground pepper
4 lettuce leaves, preferably red leaf
4 soaked rice paper wrappers
Preheat grill to high. Place fish, shrimp, onion, ginger, garlic, lemon grass, curry paste, lime rind, watercress and coriander in the bowl of a food processor and pulse until mixture begins to come together but fish still has a slight chunky texture. Season with salt and pepper.
Divide evenly into 4 portions and shape into one-inch-thick patties.
Grill patties with the lid closed for 4 minutes a side or until juices run clear. Top with Thai sweet chili sauce and serve wrapped in a lettuce leaf and rice paper wrapper.