Fish burger recipe. Fish burgers

• — Delicate product —

  Compared to fish, meat has a rigid structure. If it is left at room temperature, then even after some time the fat in it will remain solid. Fish in this respect is a more delicate product. Its structure is more susceptible to changes in ambient temperature, which greatly complicates the process of forming cutlets - they simply do not hold. To improve the adhesion between chopped fish, flour, breadcrumbs or cornstarch are added to it. But it is these additives that make the cutlet more dense, dry and “dilute” the fishy aroma.

• - What is bad harvester -

  The second common way to increase the binding of pieces into a single mass is to use a food processor to grind. When crushed and mixed at high speed, fish proteins form a sticky mixture, which itself begins to hold the mass together, and it is much more convenient to mix to the combine. The disadvantage of this method is that instead of a soft, juicy texture, fish puree with an elastic structure is obtained. This effect can be smoothed out by reducing the number of pulses so that it is not quite a mess, but it will not be possible to completely get rid of it. The texture of such cutlets will be far from ideal.

• — Manual grinding —

  Hand grinding gives the best texture. Cut the fish into small cubes, almost like for tartare. Of course, it is more difficult to work with such an initial product, but then the cutlet will look more like what has the right to be called a fish burger, but like a loose fish cake from the canteen.

• - Breading decides everything -

  In order not to weigh down the texture with binding additives and at the same time make sure that the cutlet does not fall apart, these same additives can be used for breading. Panko crackers are perfect for this. Firstly, they create a confident crust that does not form on its own on a fish cake without additives, and secondly, the breading acts as an insulator, retaining heat and ensuring delicate cooking of tender fish. Due to the texture of fish cakes, grilling is contraindicated. It is best to fry them in a pan in a large amount of oil - then they turn out juicy and tender on the inside and crispy on the outside.

• — Fish Burger —

  Ingredients for 4 servings:

  680 g boneless and skinless salmon, very finely diced by hand
  3 tbsp a mixture of chopped fresh parsley, tarragon and chives (about 4 tsp parsley and chives, 1 tsp tarragon)
  1/4 tsp ground coriander seeds
  One 2.5 cm piece fresh peeled ginger, grated (optional)
  Coarse salt, freshly ground black or white pepper
  1 cup panko breadcrumbs
  60 ml vegetable oil
  4 burger buns, cut in half, brushed with butter and toasted

  For remoulade:
  1/2 cup plus 2 tbsp. mayonnaise (150 ml)
  1 tbsp dried salted capers, chopped
  4 gherkins, minced (about 1.5 tablespoons)
  2.5 tsp chopped fresh parsley, tarragon and chives (about 1 tsp parsley and chives each, 1/2 tsp tarragon)
  2 tsp lemon juice
  1 tsp Dijon mustard
  1/2 tsp ready-made horseradish
  Coarse salt, ground black pepper

  Cooking:

  In a medium bowl, combine fish, herbs, coriander seeds, and ginger (if using). Mix well, then season with salt and pepper (you can make a trial small patty and fry to check for salt and then adjust the amount to your liking). Put in refrigerator. Meanwhile, prepare the remoulade.

  Prepare all ingredients. In a small bowl, mix mayonnaise, capers, gherkins, herbs, lemon juice, mustard and horseradish until smooth. Season with salt and pepper. Remove to refrigerator.

  Place the panko in a bowl and line a baking sheet with parchment paper. Divide the patty mixture into 4 equal parts and, working alternately with one, roll into a ball and then flatten it into a 2.5 cm patty. Seal the cracked edges with your hands. Spread one cutlet into breadcrumbs, sprinkle them on top of the cutlet and lightly press with your hands. Put the finished breaded cutlet on a baking sheet. Repeat with the remaining minced fish.

  Pour the oil into a large cast iron skillet and heat over medium-high heat. Gently drop the patties into the oil and fry, turning once or twice, until lightly browned on both sides and their core temperature reaches 48 degrees, about 10 minutes. Adjust the heat as necessary during the cooking process so that the breadcrumbs do not burn.

  Place patties on paper towels and season with salt. Spread remoulade on the bottom and top halves of the bun. Put cutlets, add onion rings, lettuce and any other stuffing to your liking. Close the burger with the other half of the bun and serve immediately.

Ingredients:

• salmon (without skin and bones) 400 g
• green onion 1 bunch
• salt 1 tbsp. a spoon
• ground black pepper to taste
• buns (burgers) 4
• lettuce 4
• tomato 1
• cucumber 1
• vegetable oil 2 tbsp. spoons

Anyone who loves the trendy meat burgers these days can try fish burgers. Also very tasty.

Cooking: First of all, prepare and preheat the grill.
Finely chop salmon fillets and toss with green onions, salt and pepper.
From the resulting mass, mold flat burgers.
Place a baking sheet on the grill and grease it with oil.
Fry cutlets on each side for 2 minutes.
Now you can make burgers, take buns, lettuce, tomatoes, cucumbers, onions and fill the burger as you like. You can add any sauce you like, for example, tartar.

You can also fry the cutlets in a pan, also frying for 2 minutes on each side.

Ramen is a Japanese wheat noodle dish. It is usually prepared in inexpensive Japanese restaurants. You can even say that ramen noodles are fast food. Recently, it has become fashionable to make burgers out of it, although I prefer to call them hamburgers. Today we will prepare an adapted version - Burger Ramen ... from doshirak

In short, a ramen burger is two "buns" made from fried noodles with a patty, herbs and cheese in between. The hamburger doesn't take long to cook. Such fast food can be taken with you on the road or if you are going to nature.

For cooking we need:

Ingredients

• 1 package doshirak (or any other instant noodles)
• 1 egg
• frying oil
• 1 beef cutlet
• soy sauce
• Sesame oil
• 1 green onion, chopped
• 1 piece of cheese

Burger Ramen Show cooking recipe

Cooking Burger Ramen

Our ramen burger is ready!

1. Cut the salmon fillet into 0.5 cm thick pieces. Place three-quarters of the resulting mass in a large bowl. Place the remaining fish in a blender and add mustard, mayonnaise, 1 tbsp. l. lemon juice, ½ tsp. chop the zest and cayenne pepper. Next, transfer this mixture to a large bowl with the fish fillet. Add finely chopped green onions, 2 tablespoons of breadcrumbs, salt and pepper to taste. Gently mix everything (do not crush the minced meat).
2. Form 4 cutlets (8-9 cm in diameter), put them on a dish and refrigerate for 20 minutes.
3. After half an hour, heat the olive oil in a large skillet over medium heat. Roll the fish cakes in the remaining breadcrumbs and place in the skillet. Cook, frying on both sides for 3 minutes. Remove the patties from the heat, pat dry with paper towels to remove excess fat, and season with salt to taste.
4. Cut each bun into two pieces and toast them in the toaster.
5. One last push left! Assemble the burgers: bottom bun, fish patty, scoop of tartar sauce, 5 arugula sprigs, top bun. Ready!