Pick the spice leaves, trim and roughly slash the spring onions and bean stew (deseed on the off chance that you like) and finely grind the lemon zing, place into a food processor.
Roughly slash the fish and add to the processor with the ground coriander, at that point beat until genuinely fine (or finely cleave and blend by hand).
Gap into 4, shape and squash into patties, at that point chill in the refrigerator for at any rate 30 minutes to solidify.
Preheat your grill or iron dish to high.
Brush the burgers done with a little oil and season softly with ocean salt and black pepper.
Flame broil the burgers for 2 minutes on each side, or until cooked however you would prefer – the cooking time will rely upon how thick you make them.
It’s OK to eat them when they’re still somewhat pink inside, however on the off chance that you need to cook them through, go on.
Trim and separate the lettuce leaves, and cut the tomatoes into adjusts.
Divide the crusty bread rolls or burger buns, at that point toast the delicately on the grill or iron.
To amass, place a hot fish pattie into the toasted roll or bun, at that point layer up with some lettuce leaves, rocket and cut tomato.
Cut the zested lemon into wedges for pressing over, at that point present with ketchup or salsa verde.
Ensure your grill or iron dish is overall quite hot before you cook the burgers!
