Thinair Menu


Fish burgers

Monday, 02 October 2017 01:44:16 -0700
Just about any firm-fleshed fish can be turned into a great tasting burger. Rockfish, red snapper, cod, halibut, even swordfish and tuna work very well! Makes for an interesting variation on the summer grill usuals, though just as good any season of the year.


  • Fish, chopped fine 1/2 lb
  • Egg white 1 egg
  • Garbanzo bean flour 1 tbsp
  • Green onion, chopped fine 1 onion
  • Lime juice 2 tsp
  • Parsley, dried 1/2 tsp
  • Pickle, chopped fine 1.5 tsp
  • Mustard, dry, ground 1/4-1/2 tsp
  • Salt 1/2 tsp
  • Pepper, black 1/4 tsp
  • Olive oil 2-3 tbsp
  1. Put ingredients in large bowl, mix with fork until even. Don't overmix.
  2. Prepare patties, about 85g each for small-medium burgers.
  3. Heat a cast-iron skillet over medium setting. When hot, add oil to pan, then carefully place burgers in pan.
  4. Saute burgers for 2-3 minutes on first side. Then gently flip and cook for another 2-3 minutes. Burgers cook quickly and best not to overcook.
  5. Remove from heat and let rest for a minute or two before serving.
  6. If desired, a deglazing sauce could be made with white wine or vermouth plus some fish stock or bottled clam juice.
With the right setup it should be possible to grill fishburgers on a suitable outdoor gas-fired or charcoal grill. Follow equipment instructions re: grilling fish—it's probably necessary to modify the above steps.
categories: fish, grill/BBQ

About Thinair Recipes

Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:

  • garlic, chopped 3 cloves

Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:

  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...

Not too complicated!

BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.