Burgers have always been, are and probably will continue to be a favorite street food for a huge variety of people. Invite your friends and family to combine the popular, healthy and delicious – and make fish burgers. They will be especially good if served with homemade tartar sauce, i.e. mayonnaise mixed with chopped herbs and pickles.
6 bread rolls
3 lightly salted cucumbers
soft cream cheese
For the sauce:
200 g of mayonnaise
1 tin of seedless olives, with anchovy or shrimp (400g)
1 small bundle of dill (30 g)
For the fishburgers:
600 g minced white fish
600 g of northern red fish filets (sockeye, coho, pink salmon)
1 large onion (200 g)
100 g frozen butter + 30 g more
freshly ground black pepper
Step by step recipe
For the sauce, dry and finely chop the olives. Finely chop the dill. Mix the olives and dill with the mayonnaise and leave in the refrigerator for at least 1 hour.
For the fishburgers, peel the onions, chop randomly, fry with 30g butter and salt over a high heat, 3 to 4 minutes. Transfer the fried onions to the glass of a blender and chop into a purée. Leave to cool completely.
Chop the red fish with a knife into a coarse mince, mix with the minced white fish, salt and pepper. Add the cooled onion purée to the mince.
Grate the frozen 100g butter on a coarse grater and mix into the mince. Divide the fish mixture into 6 equal portions, shape into thick cutlets, place on a parchment-lined board and place in the freezer for 20 minutes.
Grill or barbecue the fish burgers, over a medium heat, until crispy on both sides. Serve with buns, thinly sliced pickles, salad leaves, soft cheese and sauce – let everyone assemble their own burger.