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+ servings

Char-Burgers

Arctic char replaces beef in this flavorful fish-based take on a grilled burger.
Everybody loves a good charbroil burger, right? Well, I love a good char-burger; that is, a burger composed of Arctic char, a member of the salmon family that is not only darned good for you (omega fatty acids...you can never have too many), but sustainable as well. I often buy Alaskan char in that state of suspended animation called "frozen." That way, any night is burger night.
This burger recipe calls for Kewpie mayonnaise, a Japanese version of mayo that includes MSG and rice wine vinegar. Its distinctive squeeze bottle is all but ubiquitous in Asian markets, but if you don't have it, love the mayo you're with.
This recipe first appeared in EveryDayCook.
Arctic char burger held by two hands.
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 4 servings

Software

  • 1 pound boneless, skinless arctic char filets
  • 1/3 cup panko breadcrumbs
  • 1/4 cup finely diced green onion
  • 1/4 cup finely diced red bell pepper
  • 1 teaspoon prepared horseradish
  • 1 large egg white
  • 2 teaspoons wasabi fumi furikake
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 4 onion rolls
  • Kewpie mayonnaise, optional for serving

Procedure

  • If the char is frozen, thaw at room temperature about 30 minutes before chopping. If it's raw, freeze for 30 minutes first. Chop the char into 1/4-inch cubes and transfer to a medium mixing bowl.
  • Fold in the panko, scallions, bell pepper, horseradish, egg white, fumi furikake, kosher salt, and pepper.
  • Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties. Cover and refrigerate 30 minutes.
  • Heat the oil in a 12-inch cast-iron pan over medium-high heat until it shimmers. Add the burgers to the pan and cook until lightly browned, about 4 minutes. Flip and cook until lightly browned and the burger has reached an internal temperature of 135°F, another 3 to 4 minutes.
  • Move the burgers to a plate and rest for 3 minutes before serving on an onion roll with Kewpie mayonnaise.