1 ½ lbs. fresh cod
1 c. fresh bread crumbs
¼ c. finely minced green onions
2 Tbsp. Hoisin sauce
2 Tbsp. finely minced cilantro
2 tsp. Honey Ginger White Balsamic
1 tsp. Garlic Olive Oil
1 tsp. Toasted Sesame Oil
¼ tsp. freshly ground black pepper
6 slices fresh pineapple (1/2 inch thick)
1 large red onion, sliced into thick rings
grainy, seedy buns or lettuce leaves (optional)
Cut cod into 1- inch chunks and place in the bowl of a food processor. Pulse on and off 4 or 5 times until the cod is coarsely ground. Transfer to a mixing bowl and add bread crumbs, egg, onions, hoisin sauce, cilantro, Honey Ginger White Balsamic, Garlic Olive Oil, Toasted Sesame Oil, and pepper. Mix gently using your hands.
Form cod mixture into 6 patties about ½ inch thick. Wet your hands to prevent sticking if necessary. Place patties on a parchment–lined pan and stick it in the freezer while you grill the pineapple and onion rings.
Lightly oil a grill pan and place over medium high heat. Grill pineapple and onion rings until onions have softened and both sides have nice grill marks. Cover and keep warm.
Re-oil the grill pan and cook burgers over medium-high heat for about 3 minutes per side or until cooked to desired doneness. Don’t overcook cod burgers or they will be dry.
Serve hot patties topped with the grilled pineapple and onion rings - and any other condiments that suit your taste buds. :)
*Tested in our Manitoba Fish Cooking Class. We served it on a butter lettuce leaf, so this burger is surprisingly light. Try it on a whole grain bun to fill up on healthy grains! Or try making mini patties and serving them as sliders. So fun!
Note: Try brushing the pineapple and onion rings with the Blackberry Ginger or Teriyaki Balsamic for added flavour and caramelization! Yum!