Arctic Char Burgers
The Food Network personality Alton Brown is deeply in love with arctic char because it is sustainable, affordable and delicious in several applications. He punches up these fish burgers with horseradish and furikake, a Japanese seasoning mix that usually contains ground fish, sesame seeds, seaweed, sugar and MSG. He discovered it on the set of "Iron Chef America," which he hosted for Food Network. Of all the recipes in his book "EveryDayCook," it is his favorite.
- Serves: 4 persons
- 1pound boneless, skinless arctic char fillets
- ⅓cup panko bread crumbs
- ¼cup finely diced scallions
- ¼cup finely diced red bell pepper
- 1teaspoon prepared horseradish
- 1large egg white
- 2teaspoons wasabi fumi furikake
- 1teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- 2tablespoons vegetable oil
- 4onion buns
- Kewpie mayonnaise, for serving (optional)
Step 1If the char is frozen, thaw at room temperature for about 30 minutes before chopping. If it’s raw, freeze for 30 minutes before chopping. Chop into 1/4-inch cubes and transfer to a medium mixing bowl.
Step 2Gently fold in the panko, scallions, bell pepper, horseradish, egg white, furikake, salt and pepper.
Step 3Divide the mixture into 4 portions and shape into 3/4-inch-thick patties. Cover and refrigerate for 30 minutes.
Step 4Over medium-high heat, heat the vegetable oil in a 12-inch seasoned cast-iron or other nonstick pan until the oil shimmers. Add the patties and cook for 4 minutes, or until lightly browned. Flip and cook for another 3 to 4 minutes.
Step 5Move the patties to a plate to rest for about 3 minutes, then serve on onion buns. Toasting the buns and adding a squeeze of the Japanese-style mayonnaise is optional but recommended.