THUNDER BAY – Of course, beef burgers are tasty. However, this is Northwestern Ontario. Walleye burgers could become the barbecue treat of the season. Our friends at Foodland Ontario offer this tempting recipe.
Sit back and enjoy the raving comments when family and friends bite into these moist and tender Walleye burgers, served with this easy homemade tartar sauce and all the tasty toppings.
Preparation Time: 25 minutes
Chilling Time: 30 minutes
Cooking Time: about 10 minutes per batch
Serves 6
Tartar Sauce:
1 cup (250 mL) mayonnaise
1 tbsp (15 mL) capers, chopped
1 tsp (5 mL) fresh lemon juice
1 dill pickle, finely chopped
1 small Ontario Shallot, diced
1 Ontario Green Onion, chopped
Pinch cayenne pepper
Salt and freshly ground black pepper
Burgers:
1-1/2 lbs (750 g) fresh Ontario Walleye Fillets, skin and bones removed
1 Ontario Egg White
1 tbsp (15 mL) potato starch
1 cup (250 mL) diced (1/4-inch/0.5 cm) Ontario Mozzarella Cheese
1/4 cup (50 mL) finely diced Ontario Red Onion
2 tsp (10 mL) chopped fresh Ontario Dill
2 Ontario Green Onions, minced
1 lemon, zested and juiced
Salt and freshly ground black pepper
1/4 cup (50 mL) vegetable oil
6 burger buns, lightly toasted
6 Ontario Boston Greenhouse Lettuce Leaves
1-1/2 cup (375 mL) creamy coleslaw
Salt and vinegar potato chips
Tartar Sauce: In a medium bowl, stir together mayonnaise, capers, lemon juice, dill pickle, shallot and green onion. Season with cayenne pepper and salt and pepper to taste. Cover and refrigerate until needed.
Burgers: Rinse fillets under cold water and pat dry with a paper towel. Divide fish evenly. Place one half into a food processor; add egg white and sprinkle with potato starch. Pulse until smooth; about 1 minute. Transfer to mixing bowl and refrigerate.
Dice remaining fillets into 1/4 to 1/2-inch (0.5 to 1-cm) cubes. Stir into the refrigerated mixture along with the cheese, red onion, dill and green onions. Stir in 1/2 tsp (2 mL) of lemon zest and 1 tsp (5 mL) of lemon juice. Season with salt and black pepper; mix well. Cover and refrigerate for 30 minutes.
Scoop 6 equal-sized balls. In a large skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat. Place 3 fish balls in skillet and press with a spatula to flatten about 1-inch (2.5 cm) thick. Cook for 4 to 5 minutes per side until burgers are fully cooked. Repeat with remaining oil and burgers.
Serve immediately on buns with lettuce leaves, coleslaw, tartar sauce and potato chips.
Nutritional Information:
1 Burger
PROTEIN: 33 grams
CALORIES: 725
FAT: 48 grams
FIBRE: 4 grams
CARBOHYDRATE: 38 grams
SODIUM: 1210 mg
