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FRIDAY FISH: Pepper Jack Fish Burgers

I made these using convenient frozen and thawed cod fillets similar to the method used in my salmon burgers. I had seen a great recipe for salmon burgers from Dorie Greenspan, who recommended frozen over fresh fish for these sorts of sandwiches and went with that good Dorie idea. Do be sure to pat the fillets thoroughly dry before chopping and mixing.
makes 4 burgers

Ingredients

  • 1 ¼ pounds boneless, skinless cod fillets, rinsed and patted dry (can use other firm white fish--tilapia, flounder, haddock, halibut, etc.)
  • 2 tablespoons mayonnaise
  • ½ cup fresh bread crumbs (can sub 1/3 cup dried breadcrumbs)
  • ¼ cup minced red or white onion
  • 1 large plump clove garlic, minced
  • ¼ cup minced fresh cilantro
  • 2 teaspoons dried oregano
  • ½ teaspoon kosher salt (I use Morton’s.)
  • ¼ teaspoon fresh ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 tablespoon EACH: salted butter and olive oil
  • 4-8 slices Pepper Jack cheese (4 on top of patties/4 on bun bottoms if you like extra-cheesy)
  • 4 slices sharp Cheddar cheese, optional
  • 4 buttered and grilled burger buns (I like Brioche buns.)
  • Sriracha-Dijon Tartar Sauce for serving (Recipe below in notes.)
  • Lettuce, tomato, pickled onion for serving (pickled onion recipe below in notes)

Instructions

  • MAKE THE FISH MIXTURE: Add the first ten ingredients to the bowl of a food processor (cod-cayenne pepper). Pulse slowly/carefully, scraping down the sides as needed, until everything is just barely mixed and holding together. (Alternately, chop fish finely and mix in a large bowl with remaining ingredients.) Do not overmix. If the mixture isn’t holding together well, add another tablespoon mayonnaise.
  • FORM THE PATTIES/REFRIGERATE: Turn the fish mixture out onto a cutting board and divide into four even piles. Shape each into a ball and gently pass the ball back and forth between your hands to firm it up. Pat the balls into even round patties, tapping the edges to make them even. Don’t overwork them as they'll be tough +/or come apart easily. Cover and refrigerate at least 20 minutes, but no more than a few hours, to firm them up.
  • COOK THE PATTIES: Heat the butter and oil in a large nonstick skillet or sauté pan over medium high heat. Gently add fish patties and cook 4 minutes until lightly browned. Turn carefully, add sliced Pepper Jack and sliced Cheddar, if using. Lower heat, and cook another 2-3 minutes or so or until cheese is melted, patties are browned/cooked through, and an instant read thermometer reads 140+ degrees F. (The temperature will rise as the burgers rest.) Don’t overcook.
  • SERVE HOT on buttered, grilled buns with extra Pepper Jack, if using; tartar sauce; lettuce; tomato; and pickled onions.
    LEFTOVERS: Store up to 3 days well-wrapped in refrigerator. Eat cold on salad or reheat gently in greased pan. Freeze well-wrapped for up to 3 months; thaw overnight in fridge; reheat gently in greased pan.

Notes

Sriracha-Dijon Tartar Sauce: Stir together ½ cup mayonnaise; 1 teaspoon Dijon mustard; ½ teaspoon Sriracha sauce; 1 teaspoon minced onion; 1 tablespoon minced dill pickled; pinch each salt and pepper. Taste and adjust seasonings. This sauce is also tasty on fries, so if you’re making some, you might want to make extra sauce.
Pickled Onions: Peel and slice a medium red onion and place it in a jar that has a lid. Heat half cup water and half a cup white vinegar with a tablespoon each kosher salt and granulated sugar in a small saucepan. Stir, cooking for several minutes until sugar and salt are dissolved. Pour hot mixture over the onions, add a pinch of crushed red pepper, and let cool. Close lid and refrigerate for up to a week or so. You can use these immediately though they're better if they've chilled and rested a few hours.
Copyright Alyce Morgan, 2024  
Inspired by Dorie Greenspan and Mark Bittman. Many thanks!