Ingredients with Measurements:
- 1 lb. fermented fish (such as salted or pickled herring or mackerel)
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1 egg
- 1 tbsp. Dijon mustard
- Salt and pepper to taste
- 4 burger buns
- Optional toppings: lettuce, tomato, pickles, mayonnaise, ketchup
Special equipment needed:
- Food processor or blender
- Mixing bowl
- Frying pan or grill
Step-by-step instructions:
1. Rinse the fermented fish under cold water to remove excess salt or brine. Pat dry with paper towels.
2. In a food processor or blender, pulse the fish until it is finely chopped.
3. In a mixing bowl, combine the chopped fish, breadcrumbs, onion, parsley, egg, Dijon mustard, salt, and pepper. Mix well.
4. Form the mixture into four patties.
5. Heat a frying pan or grill over medium-high heat. Add a bit of oil or butter to the pan if needed.
6. Cook the patties for 3-4 minutes per side, or until golden brown and cooked through.
7. Toast the burger buns if desired.
8. Assemble the burgers with the patties and toppings of your choice.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
5. Temperature:
Medium-high heat for cooking the patties
Serving size:
4 burgers
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 3g
Cholesterol: 120mg
Sodium: 800mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugars: 4g
Protein: 28g
Substitutions for ingredients:
- Instead of fermented fish, you can use canned tuna or salmon.
- Instead of breadcrumbs, you can use crushed crackers or panko.
- Instead of onion, you can use shallots or scallions.
- Instead of parsley, you can use cilantro or dill.
- Instead of Dijon mustard, you can use whole-grain mustard or mayo.
Variations:
- Add some chopped capers or olives to the burger mixture for extra flavor.
- Use different types of buns, such as brioche or whole wheat.
- Top the burgers with cheese, such as cheddar or Swiss.
- Serve the burgers with a side of coleslaw or potato salad.
Tips and tricks:
- Be careful not to over-process the fish, or the burgers will be too mushy.
- If the mixture is too wet, add more breadcrumbs.
- If the mixture is too dry, add a bit of water or mayonnaise.
- You can make the burger mixture ahead of time and refrigerate it until ready to cook.
Storage instructions:
- Store leftover burgers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the burgers, place them in a frying pan or on a grill over medium heat for a few minutes on each side, until heated through.
Presentation ideas:
- Serve the burgers on a platter with a side of pickles and sliced tomatoes.
- Garnish the burgers with a sprig of fresh parsley or dill.
Garnishes:
- Lettuce
- Tomato
- Pickles
- Mayonnaise
- Ketchup
- Cheese
- Capers
- Olives
- Fresh herbs
Pairings:
- French fries
- Sweet potato fries
- Onion rings
- Coleslaw
- Potato salad
- Green salad
Suggested side dishes:
- Coleslaw
- Potato salad
- Green salad
Troubleshooting advice:
- If the burgers fall apart while cooking, the mixture may be too dry. Add more egg or mayonnaise to bind it together.
Food safety advice:
- Make sure the fermented fish is properly rinsed and cooked to avoid any risk of foodborne illness.
Food history:
- Fermented fish is a traditional food in many cultures, including Scandinavia and Southeast Asia.
Flavor profiles:
- Salty, tangy, savory
Serving suggestions:
- Serve the burgers with a cold beer or a glass of white wine.
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