Karen’s Fish Burgers
The burgers pictured above are served on whole-wheat toast with extra fried onion and a salad, but they are perfect matched with a whole range of side dishes. Photo: Karen Earnshaw
One food item that there’s lots of in the Marshall Islands is fish, plus I’m particularly lucky because my husband, Cary, has a fishing boat, so he is quite often the hunter and gatherer. Not so lucky? Don’t worry, because all the supermarkets carry fresh fish.
For the fish burgers I use yellowfin or dogtooth tuna, wahoo, or marlin. Key is to put the fish and the equipment you’re using to grind the fish into the freezer for at least 15 minutes (blades work much cleaner when cold). To grind the meat, use a standard grinder, a grinder attachment of a mixer or, like me, use a food processor (I pulse for just a second about seven times).
Ingredients
1 ½ pounds (about) fish cut into one-inch cubes
½ cup finely chopped
scallions (or onions)
2 tablespoons grated or
finely chopped ginger
1 tablespoon grated garlic
2 tablespoon mayonnaise
1 cup seasoned breadcrumbs
1 egg
4 teaspoon olive oil
Method
In a large bowl, combine fish, onion, ginger, and garlic. Grind mixture in a processor, working in batches, and put in a second bowl. Add mayonnaise, egg, oil, and breadcrumbs and mix gently to combine. Form patties. (You can store these for a few hours in a container separated by sheets of parchment paper. See photo.) Grill or pan-fry burgers over medium heat until just cooked through, about three or four minutes per side.
