Recipes
Halibut Burgers
Ingredients:
1 lb. halibut burger meat or trim
2 tablespoon olive oil + extra to brush on the skillet
1 large organic egg
1 teaspoon paprika
1 teaspoon onion powder
1/4 cup fresh parsley, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/4 red onion, diced
1/2 cup bread crumbs, plus 3 tablespoons extra
Instructions:
If your halibut burger meat is frozen then defrost first. I like placing mine in the fridge overnight and mix the ingredients in the morning so it could marinate all day in my fridge for the best-tasting burger.
Prep and measure everything, then combine all the ingredients in one large bowl.
Line a tray, plate or a baking sheet with silicone baking mat, parchment paper or even plastic wrap would work. This will get the burgers off the tray easily.
Divide the mixture meat into 4 and roll each portion into a ball. Press the balls down gently with your hands to form 4 patties. Sometimes I make them a bit smaller; you could get 6 smaller patties or 4 thicker once. 4 patties would make a bit over 4 oz. burger patty.
Coat each patty with the breadcrumbs on both sides then place on the tray/plate. You can use any breadcrumbs on hand; panko, plain, Italian style, etc.
Now, cover and refrigerate for at least 1 hour to up to 12 hours. Allowing burgers to marinate in the fridge will help them bind better as well as cook easier, plus the flavor will be that much tastier.
Turn your stove to medium-high and heat cast-iron skillet or just a frying pan if you do not have a cast-iron skillet. Make sure to brush the bottom of the pan with oil.
Add the patties, in batches, and cook until browned on the bottom, 2 minutes on one side then flip and cook 3 minutes on the other, flip again and let t cook for an additional two to three minutes, adjusting the heat if necessary. The patties will feel firmer in the center when done.
They are great the next day as well, just make sure to refrigerate them.