When you’re craving a burger but also want to be healthy, this dish fits the bill. Courtesy Chef Jenn Felmley. Serves 4 to 8
Ingredients For Burgers:
- 2 lb Yellowtail, skins off, pin bones removed, blood line removed
- 4 Green onions, sliced thin
- 1 tbsp Lemon or lime zest
- 1 tsp Hot sauce (Tabasco, Crystal or other vinegar based hot sauce)
- 1 tsp Old Bay (or similar seafood seasoning salt)
- 1 Egg, scrambled
- ½ cup Breadcrumbs (preferably panko)
- 2 tsp High heat cooking oil (peanut oil, coconut oil, vegetable oil, etc)
- Kosher salt and pepper to taste
- 4 tbsp Mayonnaise
- 2 tbsp Lemon juice
- 1 to 2 tsp Old Bay (or similar seafood seasoning salt)
You’ll also need :
- 4 Hamburgers buns, toasted
- 4 leaves Butter leaf lettuce
Chop fish by hand into a small dice (1/4-inch pieces)
In a bowl gently stir together fish, green onions, zest, hot sauce, Old Bay, egg, and breadcrumbs. Form into 4 patties; using a ring mold lined with plastic wrap press fish into1 1/2-inch-thick burger patties. Or use an ice cream scoop and form into a ball, then pat lightly into 1 1/2-inch-thick burger and wrap in plastic wrap.
Refrigerate for at least 1 hour before cooking, up to 24 hours.
In a small bowl combine mayonnaise, lemon juice and Old Bay; stir to combine.
Lightly season burgers with salt and pepper to taste. In a non-stick skillet heat oil over medium high heat. Unwrap burgers and gently lay burgers in skillet. Cook until crisp and golden browned on first side, 4 to 5 minutes. Gently flip burgers and continue to cook until golden brown on second side, cook for 4 minutes or until just cooked through. Transfer burgers to toasted buns and top with mayonnaise and lettuce.