MAKES 4 TO 5 PATTIES · DF, GF ADAPTABLE
I love to sink my teeth into a good burger loaded with all the fixin’s. But my burger of choice is this moist and tender patty made from wild halibut. Even my husband, a loyal beef fan, has described these as “surprisingly satisfying.” Halibut is very mild-tasting, which is great for those who are pickier about fish, but that also means it needs a flavor boost. The collective tang from the Dijon mustard, lemon, and cayenne infuses the halibut with a much-welcomed punch. Even though these burgers are perfectly tasty on their own, that doesn’t stop me from smothering them with a fabulous homemade tartar sauce and some spicy arugula.
1 to 1¼ pounds wild halibut fillet, skinless, pin bones removed
1 large egg, or ¼ cup mayonnaise or soy-free Vegenaise
2 tablespoons Dijon mustard
½ teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
⅛ teaspoon cayenne pepper
1 small shallot, minced
¼ cup DF panko bread crumbs (GF, if necessary) or certified-GF oat flour
¼ cup fresh parsley leaves and tender stems, finely chopped (dill is also nice)
½ teaspoon garlic powder
½ teaspoon sea salt
Freshly ground black pepper
2 tablespoons unrefined, cold-pressed extra-virgin olive oil
Accompaniments: toasted buns (GF, if necessary), arugula, avocado, garlic aioli, or tartar sauce (recipe follows)
1. Cut one fourth (i.e., about 4 ounces) of the halibut into 2-inch pieces. Place those pieces in a food processor fitted with the metal blade and add the egg, mustard, lemon zest and juice, and cayenne. Use the pulse button and process just until a paste is made. Transfer to a large mixing bowl.
2. Cut the remaining halibut into ¼-inch pieces. Add to the processed halibut mixture.
3. Add the minced shallot, panko, parsley, garlic powder, salt, and black pepper to taste and gently stir until combined. The mixture will seem like a sloppy mess. It’s okay.
4. Line a platter or a baking sheet with parchment paper or waxed paper so you can get the burgers off the platter easily later. Form the mixture into four or five 4-inch-wide, ¾-inch-thick patties. Cover and refrigerate for at least 30 minutes, up to 12 hours ahead. This step helps bind the burgers.
5. Heat the olive oil in a large, cast-iron skillet over medium-high heat or to 375°F on a griddle. Add the patties (in batches, if necessary) and cook until browned on the bottom, 4 to 5 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel firm in the center, 4 to 5 minutes. Serve immediately with your desired accompaniments.
MAKE ABOUT ¾ CUP SAUCE · VEGAN, GF, DF
1 tablespoon finely chopped dill pickles or cornichons
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon capers, drained and finely chopped
1 teaspoon freshly squeezed lemon juice
1 teaspoon coarse-grain mustard
½ cup soy-free Vegenaise, mayonnaise (not vegan), or plain Greek yogurt (not vegan/DF)
A dash of hot sauce, such as Tabasco
Pinch of sea salt
Pinch of freshly ground black pepper
1. Place all the ingredients in a small bowl and stir to combine. Keep refrigerated. Can be made 2 to 3 days ahead. Stir before serving.
TIP: Fish and veggie burgers benefit from some advance prep. By your forming the burgers and refrigerating them early, they hold their shape much better. That said, these burgers do much better cooked on a skillet or a flat-top griddle than on a grill unless your grill is impeccably clean.