Mini Fish Burgers Recipes

HOMEMADE FILET-O-FISH BURGER (BAKED!)

Steps:

• Mix ingredients in a bowl. Set aside for 10 minutes+.
• Preheat oven to 180C/350F.
• Spread breadcrumbs on a tray. Spray with oil directly down, not from side.
• Bake for 3 - 5 minutes until golden. Immediately transfer to bowl.
• Brush tray clean, spray with oil.
• Cut fish fillets into square-ish shapes slightly larger than the buns (they shrink when cooked).
• Mix Batter ingredients in a bowl.
• Carefully coat fish in batter (handle with care, fish fillets can be delicate).
• Place in breadcrumbs. Use other hand to cover top and sides with breadcrumbs, pressing to adhere. Transfer to tray. Repeat with remaining fish.
• Bake 12 - 15 minutes until fish is cooked through. Immediately top with cheese - allow residual heat to make it semi melt (do not oven melt processed cheese, you get a plasticy film!).
• Cut buns in half, microwave for 20 seconds to warm through (microwave = stays soft).
• Top with fish and cheese, dollop with tartare sauce. Devour!

CRISPY FRIED FISH BURGER RECIPE

Steps:

• Get your dredging station ready: Sift flour onto a plate and spread out. To another plate, add panko, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, onion powder, paprika, thyme, cayenne pepper, and garlic powder, whisking to combine. In a bowl, whisk egg. Set aside.
• Cut cod into two equal pieces and pat dry with a paper towel. Sprinkle with remaining 1/4 teaspoon of salt.
• Dredge each piece of cod in flour, coating all around, shaking off excess.
• Then, dip cod into whisked egg, shaking off excess
• Finally, dredge cod in panko bread crumbs, coating all around, pressing to adhere. You can place on a plate while you are getting your oil ready.
• Place the canola or vegetable oil into a large heavy-duty pot with high/tall sides suitable for frying (I used a high sided cast-iron pot).Note: Use enough oil to come up to 2 inches up the side of the pot. To monitor your oil temperature, a candy and deep-fry thermometer clipped to the side of the pot (with the tip submerged in the oil) is a great tool to use.
• Heat the pot of oil over medium heat. You want an oil temperature of about 360 degrees Fahrenheit.Note: Oil may drop in temperature when fish is placed in there, but try to keep it around that temperature.
• Gently lower each piece of cod into the oil, away from you, and cook for 3 minutes. Carefully turn the cod pieces and continue to cook for another 3 minutes or until cod is cooked through, is opaque, and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: Depending on the thickness of the cod pieces, you may have to cook longer.
• When cooked, carefully remove cod from the oil (a spider strainer works great for removing the cooked cod).Optional: Place cod on a cooling rack over a baking sheet to drain of any excess grease for a minute or two, if necessary (though, mine weren't greasy).
• Sprinkle cod with additional salt (if desired).
• Mix all ingredients together in a bowl until well incorporated.
• Mix all ingredients together in a bowl, stirring to combine.
• Assemble fish burgers: toast buns (if you like), spread the cut side of each bun with tartar sauce, place piece of fish on bottom buns, top with coleslaw (and any of the other garnish options (if you like), and place top buns over top (with tartar sauce on the inside) to form your fish burgers. Serve and enjoy!

SLIDER-STYLE MINI BURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

MINI FISH BURGERS

Steps:

• Preheat oven to 375 degrees. Spritz baking pan with cooking spray, and add fish.
• Season fish with 1/4 t salt and pepper to taste.
• Bake approximately 7-10 minutes, until fish is flaky and opaque. Remove fish from oven, but leave oven ON.
• While fish is baking, In a food processor puree white beans, parsley, 1/4 t salt, and bread crumbs. Process for 1 minute then place in a large bowl.
• Stir in beaten egg, then crumble in the fish and gently mix with your hands until incorporated.
• Form mixture into 8 small patties.
• Coat an oven proof skillet with cooking spray and put over medium heat. Add burgers. Cook until brown on one side, about 5 minutes. CAREFULLY flip cakes over and place skillet in the oven for 5 minutes.
• Serve on mini buns with lettuce, tomatoes and tartar sauce.

FISH BURGERS

Steps:

• Make the tartar sauce: Combine the mayonnaise, pickles and brine, dill, capers, mustard, Worcestershire sauce and garlic powder in a food processor and pulse until almost smooth, 8 to 10 pulses. Transfer to a bowl, cover and refrigerate while you prepare the fish.
• Make the fish: Clean out the food processor and dry. Add the crackers and pulse until very fine. Transfer to a large shallow dish and add 1 teaspoon pepper. Put the flour and beaten eggs in separate shallow dishes; season the flour with 1 teaspoon each salt and pepper.
• Pat the fish fillets very dry using paper towels. One at a time, dredge each fillet in the flour, coating both sides; dip in the eggs, allowing the excess to drip off, then coat completely in the crackers. Transfer to a plate and let sit 5 to 10 minutes for the coating to set.
• Meanwhile, fill a large deep skillet with 1 1/2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Add 2 fillets to the hot oil and cook until the crust is golden brown and the fish is cooked through, about 3 minutes per side. Transfer to a large paper towel-lined plate and cook the remaining 2 fillets. Serve the fried fish on the buns with some of the tartar sauce. Serve with chips and the remaining tartar sauce.

CRISPY SESAME FISH BURGER WITH LIME MAYO

Steps:

• Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.
• Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
• Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
• To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.

MINI HAMBURGERS

Steps:

• In a large skillet, saute onion in butter. Transfer to large bowl; add egg and seasonings. Crumble beef over mixture and mix well. Spread over bottom halves of the buns; replace tops. Place on baking sheets; cover with foil. , Bake at 350° for 20 minutes or until meat is no longer pink. If desired, place a cheese square and pickle on each hamburger; replace tops and foil and return to the oven for 5 minutes.

MINI HAWAIIAN FISH BURGERS

Steps:

• Heat greased grill to medium heat.
• Process 1/4 of the fish in food processor until smooth. Add onions and remaining fish; pulse just until finely chopped. Spoon into medium bowl.
• Add bread crumbs; mix well. Shape into 12 (3-inch) patties.
• Grill 3 min. on each side or until done, brushing with barbecue sauce for the last few minutes.
• Mix aioli and lime juice until blended. Combine coleslaw blend, pineapple and cilantro in medium bowl. Add aioli mixture; mix lightly.
• Fill rolls with fish burgers and coleslaw just before serving.

DELICIOUS AHI FISH BURGERS WITH CHIVES

Steps:

• In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic salt and black pepper. Form into patties.
• Heat oil in a skillet over medium heat. Arrange patties in the pan (only as many as will fit easily in the pan). Cook, uncovered, 10 minutes per side, or until golden brown.

FISH BURGERS

Steps:

• Place the fish in a frying pan and cover with water. Slowly heat the water, without boiling. Cover and cook over low heat until just cooked. Drain, transfer to a bowl and flake with a fork. Add the parsley, dill, lemon juice, capers, gherkin and potato, season, and combine well. Divide into four portions and shape into patties. Dust with flour, then refrigerate for 1 hour.
• Meanwhile, make the tartar sauce by mixing the mayonnaise, 1/2 gherkin, 2 teaspoons capers, malt vinegar, 2 teaspoons fresh parsley & lemon juice together in a bowl.
• Heat the oil in a large non-stick frying pan. Cook the patties for 5-6 minutes on each side, or until well browned.
• Place some lettuce leaves, tomato slices, a fish patty and a quarter of the tartar sauce on each bun.