These tasty pike burgers with Asian flavors are a great way to celebrate spring. Fresh pike fillets, ginger, and soy sauce come together to make a delicious patty that goes perfectly with the unique crayfish mayonnaise. There's nothing else like this burger place!
Ingredients: 1 pound fresh pike fillets, skinless and boneless. 1/2 cup breadcrumbs. 1/4 cup green onions, finely chopped. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. 4 burger buns. 1 cup crayfish mayonnaise. Lettuce leaves for garnish. Sliced cucumber for garnish.
Instructions: Put the fresh pike fillets in a food processor and cut them up into small pieces. To the food processor, add green onions, garlic and ginger that have been minced, soy sauce, sesame oil, red pepper flakes, salt, and pepper. The mixture should be pulsed until it turns into a uniform patty mix. You can add more bread crumbs if it's too wet. Cut the patty mixture into four equal parts and use your hands to shape them into burger patties. Warm up a grill or frying pan over medium-high heat and add a little oil to it. The pike burgers should be cooked for four to five minutes on each side, or until they are done all the way through and have a nice crust. Put the burger buns on the grill for a minute or until they get a little brown color while the burgers are cooking. Use a lot of crayfish mayonnaise to cover both halves of the toasted burger buns. On the bottom half of each bun, put a pike burger patty. For a fresh look, put lettuce leaves and sliced cucumber on top of the burgers. Cover the burgers with the top halves of the buns. As a side dish, serve your Pike Burgers with an Asian twist and enjoy!
Prep Time: 20 minutes
Cook Time: 10 minutes
Matt Strackbein