Fish Burgers

Photo by Kimberly Coelho.

Cooking for a crowd? Try this heart-healthy spin on a burger cookout using tuna mince.

This recipe will yield four pounds of burgers, enough for 16 quarter-pound patties or 8 hearty half-pound patties.

Ingredients

• 3.25 lbs of tuna (yellowtail or salmon can substitute)

• 1 cup red onion, chopped

• 1 cup scallions, chopped

• 2 tbsp fresh garlic, chopped

• 3 tbsp fresh ginger, chopped

• 2 tbsp Dijon mustard

• 1 tsp kosher salt

• A few drops of tabasco sauce (optional)

How to Prepare

1. Cut fish, remove any sinew. Grind using a meat grinder, or cut into ‘brunoise’ - diced into tiny cubes.

2. Chop red onion, scallions, garlic and ginger into small dice.

3. Put all ingredients except the fish into a food processor, and blend until a fine paste is obtained to create seasoning mix.

4. Combine the seasoning mix with the ground or chopped fish. Mix until all ingredients are thoroughly blended.

5. Form 4-oz or 8-oz burgers, using your hands to shape the burgers.

6. Burgers can be dusted with seasoned flour before frying in a skillet, or cooked on the grill. Alternatively, you can freeze the patties, separated with sheets of parchment paper to prevent them from sticking.

7. If cooking immediately, cook on a hot grill for 2 to 3 minutes per side. If cooking from frozen, they will take a little longer to cook.  Do not press down on the burgers while cooking. Once golden brown on each side they should be ready, the flesh will be opaque, not translucent, when fully cooked.