Thai Mackerel & King Prawn Burger

Main courseServes 4

The popular Shibden Mill Inn have unveiled their new alfresco dining experience - the Shibden Shack! Sitting alongside a new Peroni bar within the grounds of the multi award-winning Inn, diners will be able to enjoy a delicious assortment of burgers, garden salads and seafood throughout the summer season. Why not wow your friends and family this barbeque season by giving Chef Darren Parkinson’s Thai Mackerel & King Prawn burger recipe, straight from the Shack, a try!  



8 fillets of mackerel, skinned & pin boned
100g king prawns shelled
3 garlic cloves
1 stick of lemon grass
1 lime juice
20g of coriander
half a green chilli (chopped & deseeded)


  1. In a food processer, blend all the Thai ingredients with a pinch of salt, then add the mackerel fillets making sure there’s no bones in the fish before blending to a paste.
  2. Empty the burger mix into a bowl and chill in the fridge for 30 minutes. In the meantime hand chop the king prawns and fold into the burger mix.
  3. After chilling split the mixture into 4 and mould into burgers
  4. Cook on a BBQ or under a grill for 3-4 minutes
  5. Served on a brioche bun with beef tomatoes & gherkins or plain with garlic mayonnaise – delicious!