Curry Burger

Recipe contributed by Chef Geir, an award winning chef from Pink Fish Singapore.
Photo credit: Pink Fish.

Serves: 1


  • 1 Wholegrain Burger Bun
  • 2pcs of Leaf Butter Lettuce
  • 3 slices of Tomato
  • 5 slices of Cucumber
  • 120g Salmon Fillet
  • 5g Onions
  • 5g Fish Skin
  • Curry Mayo*

  • 5g curry fish powder
  • 60g mayo
  • 2ml lemon juice
  • 2ml apple cider vinegar
  • 1.5g sugar


  1. Cut the burger bun into half, and toast it
  2. Grill the salmon fillet
  3. Air fry the onions and fish skin
  4. Place the lettuce, cucumber and tomato on the bottom bun
  5. Add the grilled salmon fillet
  6. Add 15g of Curry Mayo on the salmon, and top it off with the onions and fish skins
  7. Lastly place the toasted upper bun

*Kindly note that the ingredients for the Curry Mayo Sauce is for 4 servings.

Nutrition tip

  • Add less sauce to reduce your fat and sodium intake
  • Complement the burger with a variety of fresh vegetables

Nutrients per serving
Burger only
Energy: 372 kcal
Carbohydrate: 34.4 g
Dietary fibre: 3.4 g
Protein: 35.8 g
Total Fat (Saturated Fat): 10.2 g (3.4g)
Sodium: 378.9 mg
Cholesterol: 66 mg

15g of curry mayo
Energy: 50.6 kcal
Carbohydrate: 3 g
Dietary fibre: 0 g
Protein: 0.1 g
Total Fat (Saturated Fat): 4.3 g (0.6g)
Sodium: 94.6 g
Cholesterol: 4.1 mg