Monday, May 30, 2016

Summer Special: Fish Burgers with Fruit Salsa

When Nancy and I lived in Tulsa, we sometimes shopped at a fishmonger place called Bodean. Unique at the time, they received fish by air daily. For Tulsa that was impressive.

After several years they opened an upscale restaurant next door. From time to time we ate there as well.

As wonderful as all that may have been, our favorite was what they did with leftovers. They chunked the fish pieces and made them into spicy fish burgers. After we moved away, we missed the fish burgers.

I began to experiment and finally came up with a recipe and method we enjoy.

Sometime later we discovered how fantastic a fruit salsa went with the burgers. Depending on the season, I use strawberry, peach, apricot, or nectarine

Salsa Ingredients

1 quart of fruit, rough chopped in 1/4 to 1/2 inch pieces.
1 onion, diced and rinsed in cold water
1 to 2 jalapeƱos, seeded and chopped small
1 clove garlic, minced
juice of one lime
1 tablespoon chili powder
a small double handful of chopped cilantro
salt, as much as needed
sugar as needed


Combine the ingredients and taste the salsa. It may need sugar or more lime juice or both. Let the salsa sit for an hour or two before service.

P.S. It may need a splash or two of sriracha as well. 

Fish Burger Ingredients

You will need 4 to 6 ounces of fish per burger. Salmon, trout, cod, halibut, walleye, crappie, white bass, and striper have all been in my burgers. Do not be afraid to mix and match. Pat the fish dry before you begin. That is important so I'll say it again. Pat the fish dry before you begin. If the fish is dry, it is easier to form the burgers.

12 to 16 ounces fish, cut in 1/4 to1/2 inch chunks
1/3 to 1/2 cup panko bread crumbs
1 shallot, minced
zest from one lime
1 Tablespoon Old Bay seasoning
1 egg, beaten
a handful of chopped parsley
Salt and pepper!


Thoroughly mix all the ingredients except the egg in a bowl. Wait 10 minutes for the panko to absorb moisture. Slowly add some of the egg and mix again. Continue to add egg until the mixture will form balls that hold together. If your mixture is loose and damp, let it sit, uncovered, in the refrigerator to firm up.

Form thick patties and place them on parchment paper in the refrigerator for at least an hour.

Pan fry the burgers in 1/4 inch of shimmering oil. Try not to move them around, especially just after you place them in the pan. You want the burger interior cooked and the outside gold brown. Please note some fish browns more than other kinds, so the uniformity of color depends on several factors.

Serve the burgers with salsa and grilled vegetables.

Enjoy your summer!

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