Summertime, or in this case, late spring, means endless grilling and endless burgers. And though I dearly love a beef hamburger, my heart and my palate cannot eat them time after time. I like to intersperse my medium rare burgers with healthier black bean burgers, and for a fun twist, fish burgers.
Most of the time when I think of a fish burger, I picture a breaded fillet. I wanted to make something that felt more like a true burger and less like a sandwich. The fish is “ground” (read: processed) like hamburger meat, formed into a patty and grilled over a charcoal flame. The final twist is the spicy thai curry paste married with the thai peanut sauce and quick pickled veggies; pairs perfectly with cod and is a definite change from the typical hamburger toppings and flavors.
1 pound cod fillet, roughly chopped
4 scallions, diced
3 garlic cloves, minced
1/4 cup thai red curry paste
freshly cracked black pepper, to taste
2 teaspoons salt
2 tablespoons olive oil
4 hamburger buns
2 tablespoons sugar
1 garlic clove
2 tablespoons fish sauce
1 tablespoon lime juice
1 cucumber, thinly sliced
1 red onion, thinly sliced
1/2 cup water
Thai peanut butter sauce, for serving
Combine the cod, curry paste, scallions, garlic, salt and pepper into the bowl of a food processor; puree until combined. Divide into 4 equal portions and form into patties (use wet fingers to prevent sticking). Place on a plate and refrigerate for at least 30 minutes or until ready to grill.
Meanwhile, combine the sugar, water, garlic, fish sauce and lie juice. Whisk until the sugar dissolves. Add in the cucumber and red onion and allow to pickle while the fish patties firm up and are grilled.
Light the grill. Brush the hamburger buns with the olive oil and grill over indirect heat until lightly toasted. Set aside. Grill the fish patties over direct heat, flipping once, for about 5 to 7 minutes. Assemble the burgers with bun, patty, pickled cucumber and red onions, and final bun speed with thai peanut sauce. Enjoy!