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 fishburgers. They will be especially good if served on rye buns with homemade tartar sauce, that is mayonnaise mixed with chopped herbs and pickles.
6 rye bun edges
3 lightly salted cucumbers
soft cream cheese
For the sauce:
200 g of mayonnaise "Provençal"
1 pitted olive can with anchovies or shrimps (400 g)
1 small bundle of dill (30 g)
For the fishburgers:
600 g minced white fish
600 g of northern red fish fillets (sockeye, coho, pink salmon)
1 large onion (200 g)
100 g frozen butter + another 30 g
freshly ground black pepper
STEP BY STEP RECIPE
For the sauce, dry and finely chop the olives. Very 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 them randomly, fry them with 30g of butter and salt over high heat, 3-4 minutes. Transfer the fried onions to a glass blender and puree. Leave to cool completely.
Chop the red fish with a knife into a coarse mince, mix it with the minced white fish, salt and pepper it. Add the cooled mashed onion to the mince.
Grate frozen 100g of butter on a coarse grater, mix it into the mince. Divide the fish mixture into 6 equal parts, form thick cutlets, place on a parchment-lined board and place in the freezer for 20 minutes.
Grill or barbecue the fishburgers, over medium-high heat, until crispy on both sides. Serve with buns, thinly sliced pickles, salad leaves, soft cheese and sauce - let everyone assemble their own burger.