fish burgers with red leaf lettuce salad

fish burgers with red leaf lettuce salad

These fish burgers are incredibly light and get sandwiched between soft brioche buns. The secret is to hand chop the fish until it holds together, rather than cooking the fillets before assembly. This way, the burgers keep a moist interior while forming a golden crust in the skillet. A little Dijon mustard and mayonnaise go a long way to add a touch of richness and tang. Cook, relax, and enjoy!

What you’ll need:
2 Tbsp capers
½ oz fresh chives
1 head red leaf lettuce
1 lb cod
½ cup panko
3 oz mayonnaise
2 Tbsp Dijon mustard
4 brioche buns
1 lemon
1 large egg
coarse salt

Equipment:
large skillet

Recipe steps:
1. Prep ingredients
Coarsely chop capers. Finely chop chives. Trim end from lettuce, separate leaves, and wash and dry well.

2. Chop cod
Cut cod into ¼-inch pieces then chop all pieces together until very fine and fish starts to hold together slightly.

3. Make fish mixture
Combine chopped fish, 1 large egg, panko, capers, half of the chives, 2 tablespoons mayonnaise, and ½ teaspoon salt in a large bowl. Mix until combined and form into 4, ½-inch thick patties. Cover and place in the freezer for 10 minutes.

4. Toast buns
Meanwhile, split buns and lightly toast. Combine remaining mayonnaise (¼ cup) and 1 tablespoon Dijon mustard in a small bowl.

5. Make dressing
Cut lemon in half. Whisk together remaining Dijon mustard, juice of ½ lemon, remaining chives, ¼ teaspoon salt, and a few grinds of pepper. Whisk in 1½ tablespoons oil. Cut remaining lemon half into wedges.

6. Cook burgers
Heat 1 tablespoon oil in a large (preferably nonstick) skillet over medium. Cook burgers until golden, about 5 minutes per side. Sandwich burgers in buns with mustard-mayo and a lettuce leaf. Tear remaining lettuce into pieces and toss with dressing. Serve lemon wedges alongside. Enjoy!

 

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