Fish Burger with Avocado Cream
I made these fish burgers on Good News Day when I had fresh fish for a stew. I tested the recipe a few times, each time using fillets of carp and a bit of salmon to keep it from being dry. I also had zucchini and vegetables on hand, and the avocado cream complements everything without being heavy. Overall, it’s nothing complicated, just a little attention to deboning the fish and not rushing the grilling process.
Quick Info
Total Time: about 50-60 minutes (including fish cleaning and assembly)
Preparation Time: 30-40 minutes (depends on how quickly you clean the fish)
Cooking Time: 10-15 minutes on the grill
Servings: 2-3 burgers (depending on the size of the fillets)
Difficulty: medium (deboning and shaping the burgers requires patience)
Recipe Type: fish burger, suitable for lunch or dinner
Ingredients
For the fish burgers:
1 small piece of carp fillet
1 small piece of salmon fillet
1 tablespoon grated zucchini (well squeezed)
1 tablespoon grated carrot
1 tablespoon grated onion
2 large garlic cloves
1 green onion, chopped
1 green garlic, chopped
A pinch of dill
A pinch of parsley
A dash of: basil, oregano, garlic powder, thyme, turmeric, pepper
Salt, to taste
1 tablespoon mustard (preferably with seeds)
1 tablespoon breadcrumbs
1/2 teaspoon palm oil (or olive oil)
Palm oil for greasing the grill
For the avocado cream:
1 small ball of mozzarella
1/2 avocado
1 garlic clove
1 teaspoon yogurt
1/4 teaspoon olive oil
Salt, to taste
Turmeric, optional
For assembly:
Slices of whole grain rye bread
Lettuce
Sliced tomatoes
Seeded mustard
Sliced pickles
Fresh cucumbers, cut into strips
Preparation Method
1. Carefully debone the fish fillets. This takes some time, but it’s essential. In the end, cut them into pieces suitable for the blender or chopping board.
2. Grate the zucchini (and squeeze it well), carrot, and onion.
3. In the blender, combine the cleaned fish, grated vegetables, garlic (2 cloves), green onion, green garlic, herbs (dill and parsley), spices, mustard, breadcrumbs, and oil.
4. Blend everything until you achieve a smooth paste. It doesn’t have to be perfectly fine, but not too chunky either.
5. With oiled hands, shape flat patties the size of a burger. You can make them directly on foil or on a greased plate to prevent sticking.
6. Preheat the grill (or stovetop grill) and grease it with a little palm oil.
7. Place the burgers on the grill. Carefully flip them after they are browned on one side. For me, 5-7 minutes on each side was sufficient, but it depends on thickness.
8. In the meantime, prepare the avocado cream: mash the mozzarella with a fork, mix it with the mashed avocado, crushed garlic, yogurt, olive oil, salt, and a little turmeric if you like the color.
9. Slice the tomatoes, pickles, and fresh cucumbers.
10. Spread a generous layer of avocado cream on each slice of bread.
11. Add a lettuce leaf, then the fish patty, a bit of seeded mustard, tomato, pickles, and fresh cucumbers.
12. Top with another slice of bread, or leave it open if you prefer. The burger is ready to serve.
Why I Make This Recipe Often
I love the combination of fish and vegetables; it’s easy to customize and quick if I already have the fillets cleaned. The avocado cream is quick and adds freshness. I use what I have on hand, and the result remains light and filling.
Tips and Variations
Tips
- Clean the fish carefully to avoid small bones.
- If the mixture is too soft, add a little breadcrumbs.
- Use damp or oiled hands when shaping the burgers; they mold much easier.
- Don’t move the burgers on the grill too early to avoid breaking.
Substitutions
- Palm oil can be replaced with olive oil.
- Salmon can be omitted, using only carp if you don’t have other fish.
- The mozzarella in the cream can be replaced with fresh cottage cheese.
- Whole grain bread can be any bread you have, even burger buns.
Variations
- Add a little lemon to the avocado cream if you prefer a fresher taste.
- Lettuce can be replaced with baby spinach or arugula.
- For those who don’t want avocado cream, you can place a thin slice of avocado directly.
- Instead of seeded mustard, regular mustard works too.
Serving Ideas
- The burgers are great on their own, with a salad on the side.
- For a heartier meal, you can serve with roasted potatoes or vegetable chips.
Frequently Asked Questions
1. Can I use another type of fish besides carp or salmon?
Yes, any fish with few bones and firm flesh can be used. Hake or cod work well.
2. Can it be made without a blender?
Yes, you can chop the fish and vegetables finely with a knife, but the texture will be more rustic.
3. Can I freeze the uncooked fish burgers?
They can be frozen shaped, but it’s best to cook them fresh for the best texture.
4. What can I substitute for breadcrumbs?
You can use a tablespoon of ground oats or a bit of soaked and squeezed bread.
5. Can they also be made in the oven?
Yes, but the texture will be slightly different, less crispy on the outside. Grease the pan with oil and bake at 180°C until browned.
Nutritional Values
Estimated for 1 burger (without bread or additional vegetables):
Calories: 230-250 kcal
Protein: 22-24 g
Fat: 10-12 g (depends on the fish used and oil)
Carbohydrates: 7-8 g (mostly from breadcrumbs and vegetables)
These values are estimates. If you add more mustard, cheese, or avocado cream, the fats and calories will increase. The burger has enough protein and healthy fats from the fish and avocado.
Storage and Reheating
Cooked fish burgers last in the fridge for 1-2 days, well covered. To reheat, I place them in a non-stick pan for 2-3 minutes on each side. I do not recommend reheating in the microwave, as they dry out quickly. The avocado cream oxidizes rapidly, so it’s best to make it fresh. Uncooked burgers do not store well in the fridge; ideally, cook them immediately after shaping.
I made these fish burgers on Good News Day when I had fresh fish for a stew. I tested the recipe a few times, each time using fillets of carp and a bit of salmon to keep it from being dry. I also had zucchini and vegetables on hand, and the avocado cream complements everything without being heavy. Overall, it’s nothing complicated, just a little attention to deboning the fish and not rushing the grilling process.
Quick Info
Total Time: about 50-60 minutes (including fish cleaning and assembly)
Preparation Time: 30-40 minutes (depends on how quickly you clean the fish)
Cooking Time: 10-15 minutes on the grill
Servings: 2-3 burgers (depending on the size of the fillets)
Difficulty: medium (deboning and shaping the burgers requires patience)
Recipe Type: fish burger, suitable for lunch or dinner
Ingredients
For the fish burgers:
1 small piece of carp fillet
1 small piece of salmon fillet
1 tablespoon grated zucchini (well squeezed)
1 tablespoon grated carrot
1 tablespoon grated onion
2 large garlic cloves
1 green onion, chopped
1 green garlic, chopped
A pinch of dill
A pinch of parsley
A dash of: basil, oregano, garlic powder, thyme, turmeric, pepper
Salt, to taste
1 tablespoon mustard (preferably with seeds)
1 tablespoon breadcrumbs
1/2 teaspoon palm oil (or olive oil)
Palm oil for greasing the grill
For the avocado cream:
1 small ball of mozzarella
1/2 avocado
1 garlic clove
1 teaspoon yogurt
1/4 teaspoon olive oil
Salt, to taste
Turmeric, optional
For assembly:
Slices of whole grain rye bread
Lettuce
Sliced tomatoes
Seeded mustard
Sliced pickles
Fresh cucumbers, cut into strips
Preparation Method
1. Carefully debone the fish fillets. This takes some time, but it’s essential. In the end, cut them into pieces suitable for the blender or chopping board.
2. Grate the zucchini (and squeeze it well), carrot, and onion.
3. In the blender, combine the cleaned fish, grated vegetables, garlic (2 cloves), green onion, green garlic, herbs (dill and parsley), spices, mustard, breadcrumbs, and oil.
4. Blend everything until you achieve a smooth paste. It doesn’t have to be perfectly fine, but not too chunky either.
5. With oiled hands, shape flat patties the size of a burger. You can make them directly on foil or on a greased plate to prevent sticking.
6. Preheat the grill (or stovetop grill) and grease it with a little palm oil.
7. Place the burgers on the grill. Carefully flip them after they are browned on one side. For me, 5-7 minutes on each side was sufficient, but it depends on thickness.
8. In the meantime, prepare the avocado cream: mash the mozzarella with a fork, mix it with the mashed avocado, crushed garlic, yogurt, olive oil, salt, and a little turmeric if you like the color.
9. Slice the tomatoes, pickles, and fresh cucumbers.
10. Spread a generous layer of avocado cream on each slice of bread.
11. Add a lettuce leaf, then the fish patty, a bit of seeded mustard, tomato, pickles, and fresh cucumbers.
12. Top with another slice of bread, or leave it open if you prefer. The burger is ready to serve.
Why I Make This Recipe Often
I love the combination of fish and vegetables; it’s easy to customize and quick if I already have the fillets cleaned. The avocado cream is quick and adds freshness. I use what I have on hand, and the result remains light and filling.
Tips and Variations
Tips
- Clean the fish carefully to avoid small bones.
- If the mixture is too soft, add a little breadcrumbs.
- Use damp or oiled hands when shaping the burgers; they mold much easier.
- Don’t move the burgers on the grill too early to avoid breaking.
Substitutions
- Palm oil can be replaced with olive oil.
- Salmon can be omitted, using only carp if you don’t have other fish.
- The mozzarella in the cream can be replaced with fresh cottage cheese.
- Whole grain bread can be any bread you have, even burger buns.
Variations
- Add a little lemon to the avocado cream if you prefer a fresher taste.
- Lettuce can be replaced with baby spinach or arugula.
- For those who don’t want avocado cream, you can place a thin slice of avocado directly.
- Instead of seeded mustard, regular mustard works too.
Serving Ideas
- The burgers are great on their own, with a salad on the side.
- For a heartier meal, you can serve with roasted potatoes or vegetable chips.
Frequently Asked Questions
1. Can I use another type of fish besides carp or salmon?
Yes, any fish with few bones and firm flesh can be used. Hake or cod work well.
2. Can it be made without a blender?
Yes, you can chop the fish and vegetables finely with a knife, but the texture will be more rustic.
3. Can I freeze the uncooked fish burgers?
They can be frozen shaped, but it’s best to cook them fresh for the best texture.
4. What can I substitute for breadcrumbs?
You can use a tablespoon of ground oats or a bit of soaked and squeezed bread.
5. Can they also be made in the oven?
Yes, but the texture will be slightly different, less crispy on the outside. Grease the pan with oil and bake at 180°C until browned.
Nutritional Values
Estimated for 1 burger (without bread or additional vegetables):
Calories: 230-250 kcal
Protein: 22-24 g
Fat: 10-12 g (depends on the fish used and oil)
Carbohydrates: 7-8 g (mostly from breadcrumbs and vegetables)
These values are estimates. If you add more mustard, cheese, or avocado cream, the fats and calories will increase. The burger has enough protein and healthy fats from the fish and avocado.
Storage and Reheating
Cooked fish burgers last in the fridge for 1-2 days, well covered. To reheat, I place them in a non-stick pan for 2-3 minutes on each side. I do not recommend reheating in the microwave, as they dry out quickly. The avocado cream oxidizes rapidly, so it’s best to make it fresh. Uncooked burgers do not store well in the fridge; ideally, cook them immediately after shaping.