Fish Burger Surprise Recipes

FISH BURGERS

Fish Burgers image

Yummy fish burgers with a fantastic tartar sauce to match. I'm not normally a huge fan of fish but these are just too good! cooking time includes one hour of refrigeration.

Provided by Neptune Diva

Categories Beginner Cook

Time 2h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

500 g white fish fillets
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons lemon juice
1 tablespoon capers, finely chopped
2 finely chopped gherkins
350 g potatoes, cooked and mashed
plain flour, for dusting
2 teaspoons olive oil
4 hamburger buns, toasted
lettuce leaf
2 roma tomatoes, sliced
1/3 cup mayonnaise
1/2 gherkin, finely chopped
2 teaspoons capers, finely chopped
1 teaspoon malt vinegar
2 teaspoons finely chopped fresh parsley
2 teaspoons lemon juice

Steps:

Place the fish in a frying pan and cover with water. Slowly heat the water, without boiling. Cover and cook over low heat until just cooked. Drain, transfer to a bowl and flake with a fork. Add the parsley, dill, lemon juice, capers, gherkin and potato, season, and combine well. Divide into four portions and shape into patties. Dust with flour, then refrigerate for 1 hour.
Meanwhile, make the tartar sauce by mixing the mayonnaise, 1/2 gherkin, 2 teaspoons capers, malt vinegar, 2 teaspoons fresh parsley & lemon juice together in a bowl.
Heat the oil in a large non-stick frying pan. Cook the patties for 5-6 minutes on each side, or until well browned.
Place some lettuce leaves, tomato slices, a fish patty and a quarter of the tartar sauce on each bun.

CRISPY FRIED FISH BURGER RECIPE

Crispy Fried Fish Burger Recipe image

This crispy fish burger recipe will be your go-to when you're craving something delicious! Panko-crusted cod fillets are fried until golden brown and crispy. The whole thing is generously topped with a homemade tartar sauce recipe and an easy coleslaw. You're gonna love this one!

Provided by Dawn | Girl Heart Food

Categories Main Course

Time 26m

Number Of Ingredients 34

Ingredients

1/4 cup all-purpose flour
1/2 cup unseasoned panko bread crumbs
1/2 teaspoon salt (divided)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
1 large egg
8 ounce boneless and skinless cod fillet (two (4-ounce) pieces)
canola oil or vegetable oil (enough to come about about 2 inches up the side of large, high sided, heavy-duty pot)
2 burger buns (cut in half horizontally (if not already precut))
1/2 cup mayonnaise
1 small kosher dill pickle (minced (about 3 tablespoons))
2 tablespoons minced fresh chives
1/2 teaspoon dried dill (dill weed)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons lemon juice
2 cups shredded cabbage (I used two heaping cups)
1 carrot (peeled and julienne (thinly cut) or shredded)
1 chili pepper (use your favourite variety) (thinly sliced (or pinch of ground cayenne pepper), optional)
1 green onion (minced)
2 tablespoons olive oil
1 tablespoon apple cider vinegar (or regular white vinegar)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
Iceberg Lettuce (or your favourite variety)
Pickle (sliced)
Tomato (sliced)
Hot sauce
Cheese slices

Steps:

Get your dredging station ready: Sift flour onto a plate and spread out. To another plate, add panko, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, onion powder, paprika, thyme, cayenne pepper, and garlic powder, whisking to combine. In a bowl, whisk egg. Set aside.
Cut cod into two equal pieces and pat dry with a paper towel. Sprinkle with remaining 1/4 teaspoon of salt.
Dredge each piece of cod in flour, coating all around, shaking off excess.
Then, dip cod into whisked egg, shaking off excess
Finally, dredge cod in panko bread crumbs, coating all around, pressing to adhere. You can place on a plate while you are getting your oil ready.
Place the canola or vegetable oil into a large heavy-duty pot with high/tall sides suitable for frying (I used a high sided cast-iron pot).Note: Use enough oil to come up to 2 inches up the side of the pot. To monitor your oil temperature, a candy and deep-fry thermometer clipped to the side of the pot (with the tip submerged in the oil) is a great tool to use.
Heat the pot of oil over medium heat. You want an oil temperature of about 360 degrees Fahrenheit.Note: Oil may drop in temperature when fish is placed in there, but try to keep it around that temperature.
Gently lower each piece of cod into the oil, away from you, and cook for 3 minutes. Carefully turn the cod pieces and continue to cook for another 3 minutes or until cod is cooked through, is opaque, and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: Depending on the thickness of the cod pieces, you may have to cook longer.
When cooked, carefully remove cod from the oil (a spider strainer works great for removing the cooked cod).Optional: Place cod on a cooling rack over a baking sheet to drain of any excess grease for a minute or two, if necessary (though, mine weren't greasy).
Sprinkle cod with additional salt (if desired).
Mix all ingredients together in a bowl until well incorporated.
Mix all ingredients together in a bowl, stirring to combine.
Assemble fish burgers: toast buns (if you like), spread the cut side of each bun with tartar sauce, place piece of fish on bottom buns, top with coleslaw (and any of the other garnish options (if you like), and place top buns over top (with tartar sauce on the inside) to form your fish burgers. Serve and enjoy!

SURPRISE BURGERS

Surprise Burgers image

Nothing says "summer" like hamburgers on the grill. But why settle for the ordinary when you can serve this version that features a surprise filling of cheese, onion and green pepper. - Debby Murray, West Middleton, Indiana

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound ground beef
4 slices pepper Jack cheese or Monterey Jack cheese
4 slices sweet onion
4 slices green pepper
4 onion rolls, split

Steps:

Shape beef into eight thin patties. Place a slice of cheese, onion and green pepper on four patties. Top with another patty; press edges to seal. Grill until no longer pink. Serve on rolls.

Nutrition Facts :

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