You don’t have to stick to traditional ingredients when making homemade burgers.
Combine warm sunny weather, good company, cold drinks and you have yourself a perfect setup for making burgers. It’s also a perfect opportunity to experiment a bit and try something different from a traditional burger that you can find on every other corner.
Burgers are definitely a staple of summer gatherings and far too often they can be found in the traditional form of beef patty with some lettuce, tomato, onion and the usual condiments. But, if you dare to explore different combinations of ingredients, you will discover a beautiful new burger world of endless possibilities. And that is exactly why we love making burgers in Little Kitchen.
This time around we swapped the beef patty with a slightly unusual ingredient. We chose 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
The ingredients have to fit together, to make a great burger!
This is how you make our kind of burger. Poke some holes into an eggplant with the tip of your knife. Put it 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.
Meanwhile, slice and chop the cod 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.
Chop some red onions into 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.
While the pickled onions are cooling down, peel the eggplant and put it 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.
Squid ink gives this dish a distinctive look, as well as some subtle salty, fishy flavour.
When all the pieces are ready, you can heat up the grill or a skillet. Throw on the fish patties and cook them until golden brown on both sides. You want to avoid overcooking them, so they stay juicy and tasty!
Burgers are ready to be assembled and served. To make them even better, throw in some fresh slices of avocado.