Andrew’s Fish Burgers

Notes

This recipe was in a contest. It was barely edged out by the top three winners. Best of all, Andrew is a 7-year old chef-in-training. Way to go Andrew! Any type of fish will work – even salmon – but you want a nice flaky fish to pat your burgers together.

Ingredients

  • 1 1/4 pounds halibut or mahi-mahi fillet
  • White Wine
  • 1 1/2 TBSP fresh basil
  • 1 TBSP fresh sage
  • 1 TSP fresh rosemary
  • 1 TSP fresh mint
  • 1 TBSP garlic chives (or regular chives or green onion tops)
  • 3 chili peppers seeded and minced (optional)
  • 1 beaten egg
  • 1/4 cup dry bread crumbs
  • 2 TBSP mayonnaise
  • Olive oil, enough to cover the bottom of the pan

Directions

  1. Poach fish fillet in wine with some herbs to flavor the wine until it flakes with a fork, approximately 10 minutes. Coarsely chop remaining herbs. Flake fish with a fork. Mix all ingredients in a bowl. Form into patties, about 4. Lightly saute in olive oil until lightly browned, about 5 minutes. Serve on bread or buns, garnish as desired.

 

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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