Very tasty Fishburgers on a rye bun

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.

INGREDIENTS

For serving:

6 rye bun edges

3 lightly salted cucumbers

salad leaves

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

salt

freshly ground black pepper

STEP BY STEP RECIPE

Step 1

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.

 

Step 2.

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.

 

Step 3.

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.

 

Step 4

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.

Step 5

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.

 

 

..

Comments

You must be logged in to post a comment.

About Author
Recent Articles
Oct 5, 2022, 1:46 AM Ali Arian
Oct 5, 2022, 1:45 AM Sumit Patil
Oct 5, 2022, 1:45 AM Shashank
Oct 5, 2022, 1:44 AM Sumit Patil