Burgers aren’t just for meat; we can also make them with fish, and they’re delicious, I promise.
A healthy dish with all of the nutritional benefits that fish provides, as well as a real “secret weapon” for getting the kids to eat fish. They can’t seem to get enough of the word “burger.”
I chose white fish, specifically whiting, which was very reasonably priced at the fishmonger, for these fish burgers. You could make them with other white fish like hake, sea bass, monkfish, and so on.
These fish burgers are incredibly easy to make. Then, at the table, you can serve them separately with a salad and/or sauce.
You can also make it gourmet-style with our favorite ingredients. It is ideal for children as well as housewives and fathers.
You’ll notice that you have no problems with your children… and that some of the older ones eat fish for dinner.
- 600 g. white fish (the one you like the most)
- 1 medium onion
- 1 clove garlic
- 1 egg
- 50 g. breadcrumbs
- Fresh parsley
- Extra virgin olive oil
- Salt and freshly ground white pepper (to taste from home)
- Garnish: 4 hamburger buns
- 4 slices of natural tomato
- Arugula or lettuce (the variety that you like the most)
- Accompany with a little mayonnaise
- We begin by removing the skin and bones from the fish and separating the meat from it.
- It is critical to crumble it with your hands to ensure there are no spines. So we can eat the hamburger with complete confidence.
- After crumbling it, we chop it up even more with a sharp knife. We keep it in a bowl.
- Garlic and parsley, finely chopped Peel the onion and cut it into small 'brunoise' pieces.
- Over medium heat, we poach the onion in a frying pan with a sheet of extra virgin olive oil.
- Slightly season with salt. Cook, stirring occasionally, for 10 minutes, or until the onion is soft. We drain and remove the oil.
- Add the onion, garlic, and parsley to the bowl with the fish. We mix and stir with a fork or our hands.
- In a similar manner to how we make meatballs, we add an egg and the grated, thoroughly mixing everything until we achieve a homogeneous dough that does not remain consistent.
- We add more breadcrumbs as needed to achieve the desired texture.
- We're making four balls of the same size with our hands, which will yield one hamburger per person.
- On a plate, we flatten them with our hands and shape them into a rounded shape, similar to a meat burger.
- To make the task easier, shape it with a round plating ring.
- This type of fish contains less fat than blue fish. You can, however, try salmon burgers or some fun salmon meatballs with a few prawns.
- When your children eat the hamburger, you will also hit the mark. They are a good source of protein and vitamins, and they are an important part of our diet.
- Whiting is a hake calf in its early stages of development. Because it is widely available in fishmongers, it is one of the most popular fish all year.
- Their meat is very tasty because they feed on small fish and mollusks. It has similar properties to hake, but its main advantage is that it is less expensive.
- When we go shopping, we will ask the fishmonger to cut the fish into slices, as if it were going to be cooked, or, if we want to do the least amount of work, to prepare it in two loins, without the spine.
- You can also eat them without bread, with cutlery, and with your favorite salad. For instance, a tomato and arugula one. A delicious and healthy recipe.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 1058Total Fat 42gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 31gCholesterol 327mgSodium 1213mgCarbohydrates 74gFiber 5gSugar 12gProtein 91g