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Sous Vide Cod Burgers with Curry Aioli

Food for Net
Prep Time 15 mins
Cook Time 32 mins
Resting Time 10 mins
Total Time 45 mins
Course Main Course
Servings 2


  • Food processor
  • Bowls
  • Non-Stick Skillet
  • Sous Vide Immersion Circulator
  • Cooking Container


For the Patties

  • 500 grams cod fillets roughly chopped
  • 1 egg
  • 1 cup flour
  • 1 tbsp fish masala
  • 6 grams salt
  • handful Laksa or cilantro leaves

For the Curry Aioli

  • 3 tbsp mayonnaise
  • 1 tbsp fish masala
  • 1 clove garlic minced

Assembling the Burgers

  • 2 burger buns
  • lettuce leaves


  • Combine the chopped cod, egg, masala powder, salt, and laksa leaves in a food processor.
  • Pulse into a rough farce.
  • Combine fish mince mixture and flour in a bowl.
  • Form mixture into patties and allow to set in the freezer for 10 minutes.
  • Put patties into a sous vide bag with some olive oil.
  • Cook for 30 minutes at 130°F.
  • Sear the patties for 45 seconds each side in a non-stick skillet.
  • Combine all ingredients for the aioli in a bowl.
  • Assemble the burgers.
  • Spread aioli on both halves of each burger bun, layer lettuce, and fish patties.


  • Any lean fish could be worked into this patty. Mahi-mahi, snapper, bass. . . even other seafood such as prawns, crabmeat, and lobster.
  • Shape the patties, handling them with a very light touch. Pressing too hard on them will toughen them up as they cook. Try to shape them at least an inch thick and just a bit bigger than your bun in diameter. They'll shrink and fit perfectly into those buns as they cook. Give them a few minutes in the freezer to set a bit so they'll keep their shape as you get them in the sous vide bag.
  • Bag the patties up a bit loosely. Doing so via the water displacement technique would be perfect. Sealing them in really vacuum-tight would press too hard on the meat and consequently toughen the burgers.
  • Some chopped cilantro and chili flakes would be excellent additions to the aioli.
Keyword aioli, burger, cod, curry, sous vide