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.
Ingredients
To serve:
6 bread rolls
3 lightly salted cucumbers
salad leaves
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
salt
freshly ground black pepper
Step by step recipe
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.