This great fish burger is comforting, juicy and fresh and has a nice salty kick from the capers.
By Denise Kortlever
It’s interesting to notice that certain types of “junk food” or simple comfort food can suddenly become a new culinary trend. It happened to meatballs for instance; restaurant Meatballs is doing great business in cities like NYC and London and many other restaurants placed the traditional simple meatball as a posh dish on their menu. There’s a gourmet mayonnaise store in New York, there are several grilled cheese-restaurants and then there’s the burger. From very exclusive burger dishes with wagyu beef, truffles or foie gras to popular restaurants that claim to serve the “perfect basic burger”; burgers seem to please everyone.
This is a great, slightly unusual burger made with fish. It’s comforting, juicy and fresh, has a nice salty kick from the capers and is pretty light (but very satisfying at the same time). The fish combines perfectly with the fresh lemon mayonnaise with spicy wasabi.
- 1.3 lb (600 gr.) white fish filet (i.e. catfish/cod/tilapia)
- 1 tablespoon capers
- 3 spring onions, finely chopped
- salt and pepper, to taste
- 4 bread rolls
- 4 tablespoons mayonnaise
- 1-2 tablespoons lemon juice
- wasabi, to taste
- Divide fish in half. Place one half in food processor and process until smooth. Chop other half into little pieces.
- Mix all fish with capers, spring onions and a generous amount of salt and pepper.
- Brush burgers with a little olive oil and grill in a grill pan until cooked (about 4-5 minutes each side).
- Meanwhile, mix all sauce ingredients and add wasabi to taste.
- Top bread rolls with lettuce, grilled fish burger and sauce. Serve.