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This recipe is from Amy Sherman, of Cooking With Amy.
The trick with fish burgers, much like fish cakes, is to minimize the filler. I came across a brilliant technique from Melissa Trainer, who wrote that she learned it from chef Jordan Mackey. The trick is to use puréed raw fish as the binder, rather than bread crumbs or egg. That’s pretty much it. Halibut is lean so it's important not to overcook it. You can check the temperature if you like, and when it’s 145° it’s done, but I just cook it until it’s firm.
I like my burger served on a bun, but you could also serve it on a bed of greens. It does benefit from a slathering of tartar sauce. Use any recipe for tartar sauce that you like. Tartar sauce is just mayonnaise, lemon juice, and some chopped capers and pickle relish, or chopped cornichons. If you’re not planning to use tartar sauce but just mayonnaise, double the salt in the burgers.
1 pound halibut
¼ - ½ teaspoon kosher salt
2 teaspoons Dijon mustard
1 teaspoon finely grated lemon peel
1 Tablespoon minced fresh dill
Oil for grilling
Roughly dice the halibut into about ½-inch pieces. Sprinkle the diced halibut with salt and sugar and let rest for 10 minutes. Remove about â… of the fish and process in a food processor until smooth. Add the purée back to the remaining fish along with the mustard, lemon peel, and dill and stir until well combined, then form 4 patties.
Heat a grill pan or skillet and lightly oil it. When hot, add the burgers and cook for 3 minutes over medium high heat. Flip the burgers and cook until cooked through but still moist, about 3 minutes. Serve on a bun with tartar sauce, arugula and a slice of tomato.