When you combine warm sunny weather, good company and cold drinks, burger ingredients will surely make the top of you shopping list
The ingredients don’t always have to be the boring, almost traditional, beef patty, chopped tomato, onions, lettuce, ketchup and mayo. Don’t get me wrong. There is nothing wrong with this kind of classical burger, but you can get one of those on every other street corner. When you’re making burgers at home, it’s a great opportunity to step outside of the box and try some unorthodox approaches. The possibilities are limitless, that’s why at Little Kitchen, we love experimenting with burgers. You can find some of our burger creations on our Instagram page.
This time around, we decided to replace the beef patty with something you don’t often see in a burger. Codfish, a white meat fish of gentle taste. You can probably find cod fillets at the fish market and they contain very little bones, which makes them perfect for making fish burgers.
So how do you make a cod fish patty?
To begin with, you will need:
- Codfish fillets
- Fish spice mix
Slice and chop the fillets as fine as you can. Throw in some garlic, fresh parsley, salt, whisked egg, a mix of preferred spices and finally breadcrumbs. Mix it up well and add breadcrumbs or extra spices if needed. Be careful not to mix in too much breadcrumb, because you don’t want the mix to get too dry. When the mix is done, use your moist hands to form desired sized patties. Leave them to rest in the fridge for a little while, then throw them on a hot pan with some butter or olive oil. Cook them until nicely browned on both sides. Make sure you don’t overcook them, to keep them nice and juicy.
The ingredients have to fit together to make a great burger!
Codfish patty has a very subtle taste, therefor you have to be careful with condiment selection. We used some pickled red onion, because it’s subtle sweet and sour taste is not as intense as with fresh onions.
To make pickled onion yourself, you will need:
- Red onion
- Apple vinegar
Chop the onion in to thin slices and put them in a glass jar. Add a tablespoon of sugar, a tablespoon of salt and 1dcl of apple vinegar. Pour over some boiling water, close the jar and shake it up well. Let it cool completely before serving. You can keep it in the fridge for several days.
Black eggplant spread – healthy and tasty
Of course we’re not going to put ketchup on a fish patty. There are a number of condiments to go in your fish burger. We decided to make a black eggplant spread. If you have been following us on Instagram, you know we love to make black variations of dishes. To make the spread:
- Squid ink
Poke some holes in to the eggplant with the tip of your knife. Put in an oven at 180 degrees celsius until the peel is crisp and the inside soft. When it’s done, let it sit for a while to cool down. Peel it and put in in a pan along with some chopped garlic, lemon juice and squid ink. Squid ink doesn’t just provide the colour, it also gives a subtle salty, fishy taste, which gets along great with eggplant. Blend everything with a stick blender to get a smooth texture. If needed, add some more lemon juice, salt or garlic.
Serve the burgers with a some avocado slices to make them complete
In case you can’t get your hand on codfish, replace it with hake or some other white fish. Try to avoid basa or red seabream as they are usually bread in bad conditions and their meat is of lesser quality.