tedski:
I find halibut burgers are a good use for the tail sections of the filet. You can use the thicker portions of filets for more even cooking and save the tail section for burgers since it's going to get chopped up anyway. It's also a good use for the scrapings and filet job oopsies.
Rough dice the halibut in 1/2" chunks. Set scrapings and other cutting scraps aside, but cut into pieces no larger than 3/4". Add cubes to the scraping pile to account for 1/3 the total weight. For each pound of halibut, sprinkle with a large pinch of sugar and a few pinches of salt. Let stand 10 minutes.
Add the 1/3 portion of scrapings and added cubes to a food processor and process until smooth. This is your binder. Add it back to the cubes. Again for each pound of halibut, add 2 tsp of dijon, 1 tsp of lemon zest, and 1 tbsp of freshly chopped dill. Mix to blend well and then shape into 1/4 pound patties. Refrigerate for 15 minutes to firm up.
Get your griddle or pan up to medium high heat. Spread a light coating of mayo on each face of the buns. Toast the buns face down to your desired brownness. Oil the surface and cook the halibut patties until 145° F internal temp, about 3 minutes per side.
My suggested fixings: iceberg down first on the bottom bun, followed by a tomato slice. Burger, then a few dashes of a vinegar forward hot sauce. Then some dill pickle slices and finally spread some tartar sauce on the top bun to top.
JohnnyAb:
Uh… YES PLEASE I’ll take two :cook Thanks for the inspirational recipe