Alaskan Halibut Fish Burger

The first time I made these I was on vacation in Mexico.  The shrimp boats were in and we had been eating delicious fresh shrimp for days - shrimp tacos, shrimp scampi, ceviche and shrimp cocktail.  One afternoon I was looking at more shrimp and decided to try a shrimp burger and it was delicious.  Since then I have tried it with a number of different types of fish, most recently Alaskan Halibut.

Sauce:
1/2 cup mayonnaise
2 tablespoons soy sauce
1 sesame oil
Sriracha Sauce
 
Burger:
1 egg, lightly beaten
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 pound white fish, diced (the first time I made these I used prawns, I’ve also used halibut and cod - all are delicious)
2  tablespoons Panko (Japanese-style breadcrumb)
1 teaspoon minced garlic
1/4 cup minced chives
1/4 cup minced fresh basil
1/4 teaspoon ground red pepper (optional)
1 teaspoon salt
1/2 teaspoon pepper
Additional 1-2 cups Panko (Japanese-style breadcrumb) for coating burgers
4 brioche buns, split
4 lettuce leaves

For the sauce:  Combine mayonnaise, soy sauce and sesame oil in small bowl.  Cover and refrigerate.

For the burger:  In small bowl, whisk the egg, mayonnaise and mustard until smooth, set aside. 

In large bowl, mix the fish with remaining burger ingredients.   Gently fold in mayonnaise mixture (mixture will be very wet).  Pour additional 1-2 cups Panko on large plate.  Divide mixture into 4 equal sized balls.  Place one ball onto Panko and gently form into burger shape. Sprinkle a little Panko on top of burger and turn over to coat other side, pressing lightly to coat evenly, reshape as you go and carefully transfer to parchment-lined sheet pan.  Continue above process with remaining fish.  Refrigerate 1-2 hours to firm. 

Heat 1/4 cup vegetable oil in large skillet over medium heat.  Add burgers, do not crowd, if you pan is not large enough, cook in two batches.  Watch heat, you may need to lower to not burn the breadcrumbs.   Cook until both sides are golden browned (4-5 minutes per side).  Remove to paper towel lined plate

To assemble:  Spread the top and bottom of buns with a tablespoon of sauce and drizzle with Sriracha Sauce (as much or as little as you like).  Top bottom of bun with lettuce leaf, fish burger and bun top.


Yield:  4 burgers

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