Mini Halibut Burgers with Veggie Sour Cream Topping

Halibut Burger
Makes 48 mini burgers

2 pounds Alaska halibut—skinned, trimmed, and patted dry
Sea salt and fresh ground black pepper to taste
1 large red bell pepper, chopped fine
1 jalapeño pepper, deseeded and chopped fine
1 bunch green onions, chopped fine
2 garlic cloves, minced
Half a jar of horseradish, prepared
Zest and juice of half a lemon
Oil for frying halibut burgers

Grind the halibut. Mix all ingredients well. Squeeze out the excess juice by pressing the mix into a fine mesh colander. Form a 1/4 cup amount into a burger patty. Place burgers on a parchment-lined cookie sheet in the freezer for 30-60 minutes before cooking. While they are in the freezer prepare a veggie sour cream topping.

Heat a cast iron skillet over medium-high heat until hot. Add oil to your pan (somewhat sparingly). Sear the halibut burger first side down for 2- to 3 minutes or until it forms a nice crust or turn a little brown. Flip, repeat to sear on the other side for 2- to 3 minutes, then turn the heat down low for about 5 more minutes, depending on fillet thickness. The rule is  8- to 10 minutes for each inch thick of your fillet. I prefer to ere on the side of rare as it continues to cook after it is removed from the heat.

This recipes makes a good amount of mini burgers and they freeze well. To freeze, fill a cookie sheet lined with parchment paper with halibut burgers placed in a single layer. Place the tray in the freezer for an hour. Once the patties are semi frozen you can vacuum seal them in freezer bags in groups of two or four. When you are ready to enjoy a quick, healthy meal you can pan fry your burgers on low right from frozen.

Veggie Sour Cream Topping
Makes 1 cup topping

1/2 red bell pepper, chopped fine
1/4 red onion, chopped fine
2 green onions, chopped fine
3/4 cup sour cream
1 tbsp Beau Monde seasoning
1/4 tsp minced onion
1/4 tsp white pepper

Mix all ingredients. Refrigerate for one hour. Serve as a topping to your halibut burger.

Check out more recipes by Chef Chris Lee and Friends of Fish The Nush here. For the motherlode of Alaska fishing recipes check out Fish Alaska, LaDonna Rose Cookbooks and the Alaska Seafood Marketing Institute.