The Thai That Binds Banana Rama Fish Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

My inspiration for this burger comes from my love for Thai food.The 4 key flavors of Thai cooking are found in this burger-Sweet, Spicy, Salty and Sour.


Banana Chutney

2 cups peeled diced firm ripe bananas

1/4 cup fresh lime juice

1/3 cup granulated sugar

1 tablespoon Sriracha chili sauce

Green Papaya Slaw

2 tablespoons fish sauce

2 tablespoons fresh lime juice

2 tablespoons packed brown sugar

1 tablespoon rice vinegar

1 tablespoon minced peeled fresh ginger

1/2 teaspoon shrimp paste

1 small red Thai chili, finely diced

1(about 1-1/2 pounds)green papaya, peeled, seeded and finely julienne preferably on a mandolin

1/4 cup chopped cilantro

2 trimmed medium green onions, white parts cut into 2-inch long diagonal strips

Fish Burgers

4 large packaged frozen thawed banana leaves

2 pound Pacific cod fillets

1 cup panko

1 large egg, beaten

1/4 cup finely chopped green onion

1-1/2 teaspoon sea salt

2 tablespoons grapeseed oil

6 good quality sesame seed hamburger buns, split


For Banana Chutney

Heat a standard outdoor grill to medium-high direct heat. Place bananas and lime juice in a heavy medium oven-proof saucepan, stir to coat bananas with lime juice to prevent from browning. Add sugar and Shiracha; place saucepan on grill rack and stir with wooden spoon bringing to a boil. Stir often until mixture is thick about 20 minutes. Set aside.

For Green Papaya Slaw

In a large bowl whisk fish sauce, lime juice, brown sugar, rice vinegar, ginger, shrimp paste and diced Thai chili. Add papaya, cilantro and green onion, toss to coat and set aside so flavors blend.

For Fish Burgers.

Cut banana leaves into six 6×12 inch strips(there will be extra). With a damp paper towel wipe both sides of the leaves, then dry both sides with another paper towel.

Cut fish into 1/4 inch cubes removing any bones if needed. Place 1 cup into food processor, using on/off button pulse until just smooth, scrape into large bowl. Add remaining cod, 1/2 cup panko, egg, green onion and salt to the large bowl. Gently mix, divide into 6 portions then form into 3-inch patties. Place remaining panko on medium plate, press each side of patties into panko and gently press with hands to adhere. Brush both sides of patties with oil.

Place 1 banana strip onto work surface and place a fish patty into center. Fold over short sides of leaf onto patty. Fold long side over then roll up to completely enclose. Repeat with remaining banana leaves and patties. Lay burgers seam side down(thick part)onto grill rack. Grill covered 5 minutes, turn over and cover for 4 minutes more. During the last 2 minutes of grill toast cut side of buns on grill’s outer rack being careful not to burn.

To Serve

Unwrap burgers from banana leaves. Place burgers on bun bottoms. Spread 1 tablespoon banana chutney on cut side of bun tops. Top burgers with 1/4 cup(packed)green papaya slaw and last add bun tops. Serves 6