Karen’s Marlin Burgers
Marlin burgers from Karen’s Kitchen. Photo: Karen Earnshaw
Karen’s Marlin Burgers
This recipe works well with any firm fish, but my favorite is marlin. This is mainly because grinding the flesh breaks down the sinews. I usually pair it with rice and salad, but the leftover burgers are great with salad on sandwiches. I generally make a double batch of this recipe, because it’s so popular!
- 1 1/4 pounds marlin (tuna or any firm fish also works well)
- 1 onion finely chopped
- 1 tablespoon heaping of finely grated peeled ginger
- 2 teaspoons finely grated garlic
- 2 tablespoons mayonnaise
- 1 cup breadcrumbs (or more depending on desired texture)
- 1 egg
- 4 teaspoons olive, grapeseed or canola oil (any oil)
- 1 teaspoon toasted sesame oil
- Kosher salt
- Freshly ground pepper
- Chill fish in freezer until firm.
- Chill grinder blade for 15 minutes.
- Assemble grinder attachment and set a large bowl next to it to catch the ground flesh.
- Grind the marlin. If you don’t have a grinder, you can pulse the flesh in a food processor, being careful to not let the flesh go mushy.
- Combine marlin, bread crumbs, egg, onion, ginger, and garlic in a large bowl.
- Add mayonnaise, olive, grapeseed or canola oil, and toasted sesame oil.
- Form into small patties. Season with salt and freshly ground black pepper.
- Grill or pan-fry burgers over medium heat until just cooked through, 3-4 minutes per side.
