I recently cooked the chicken, now it's time for some fish burgers. When I prepared the chicken parmesan burgers a few days ago, I knew I would be using fish for the next batch of burgers.
I used perch for no special reason, just because that's what I had available. I guess with fish burgers, you have the flexibility to use whatever kind of fish you would like to. My main concern about fish being the main ingredient is that it would be tricky to make it tasty. I chose to stay on the safe side. I added the usual onion, carrot, breadcrumbs salt, pepper & eggs. For the herb, I stayed on the safe side too. I used parsley because its flavour is weak enough not to clash with fish. Adding the zest of lime on impulse, the mixture became delicately fragrant that it actually almost pervaded my small kitchen.
The burgers were a bit bland as I had imagined they would be. I added some mustard & dill sauce which lifted the flavour and coalesced perfectly. I baked a loaf of pre-mixed rye bread to go with it. The bread was superb (I am particularly biased with rye because I love it.) but in my opinion, the burgers necessitate a lighter kind of bread.
Yields 12 medium sized burger patties
- 500 grams perch fillet or any kind of white fish
- 2 eggs
- 1/3 cup breadcrumbs
- a bunch pf parsley
- 1 carrot
- 1/2 onion
- zest of 1 lime, minced
- salt & pepper
- mustard & dill sauce (optional)
- burger buns or whatever kind of bread
- Mince the parsley, carrot & onion in the food processor. Move them to a mixing bowl.
- Ground the fish in the emptied food processor. Combine with the contents of the bowl.
- Add the eggs, breadcrumbs, minced lime zest, salt & pepper. Mix well. To check if you seasoned it well, get a pinch and grill it. Taste it when cooked then adjust the mixture if it lacks salt.
- Shape them into patties then grill. With the aid of an 8 cm. round cookie cutter, I was able to make 12 patties.
- Serve with mustard & dill sauce.