Arctic Char Burgers
Updated July 22, 2019
Melina Hammer for The New York Times
- Total Time
- 1 hour 15 minutes (includes refrigeration time)
- Rating
- Comments
- Read comments
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Ingredients
1 pound boneless, skinless arctic char fillets
⅓ cup panko bread crumbs
¼ cup finely diced scallions
¼ cup finely diced red bell pepper
1 teaspoon prepared horseradish
1 large egg white
2 teaspoons wasabi fumi furikake
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
4 onion buns
Kewpie mayonnaise, for serving (optional)
Nutritional analysis per serving (4 servings)
27 grams carbs; 63 milligrams cholesterol; 458 calories; 10 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 1 gram fiber; 459 milligrams sodium; 29 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If the char is frozen, thaw at room temperature for about 30 minutes before chopping. If it’s raw, freeze for 30 minutes before chopping. Chop into ¼-inch cubes and transfer to a medium mixing bowl.
- Step 2
Gently fold in the panko, scallions, bell pepper, horseradish, egg white, furikake, salt and pepper.
- Step 3
Divide the mixture into 4 portions and shape into ¾-inch-thick patties. Cover and refrigerate for 30 minutes.
- Step 4
Over medium-high heat, heat the vegetable oil in a 12-inch seasoned cast-iron or other nonstick pan until the oil shimmers. Add the patties and cook for 4 minutes, or until lightly browned. Flip and cook for another 3 to 4 minutes.
- Step 5
Move the patties to a plate to rest for about 3 minutes, then serve on onion buns. Toasting the buns and adding a squeeze of the Japanese-style mayonnaise is optional but recommended.
Private Notes
Comments
Oddly, we don't seem to have any wasabi fumi furikake in our pantry. Can anyone suggest a substitute?
Ha! I imagine one could whir together some dried nori sheets and some sesame seeds. Or use a little plain old wasabi paste. In my experience, this recipe takes well to other spice profiles, too.
I have made something very similar to this recipe using both salmon and farmed steelhead trout from Costco. If I had a ready source of Char I'd certainly try it. IMO, this recipe will turn out just fine without the wasabi. I do have prepared horseradish so will try that as a substitute for the Dijon mustard I normally add. Finally, I suggest lightly dusting the patties with flour just before pan frying. The flour will help create a nice crust on the patty.
This was outstanding and easy. I did not want to waste an egg (2025 egg inflation), so I subbed about a tablespoon of mayo. Also had no horseradish so used Dijon mustard. Freezing the fish and then chopping worked great, and after 30 min in the fridge, the burgers held together beautifully. And they were delicious. I will definitely make this again.
Anyone got any hints for deboning the arctic char? I bought frozen skin on filets and it's bony.
I adapted this to farmed salmon because it's readily available. My family and everyone who has tried it, loves it. Here are the substitutions: 1 pound boneless, skinless salmon fillet ¼ cup finely diced roasted red bell pepper ½ teaspoon wasabi powder 1 teaspoon smoked shoyu (soy sauce); no additional salt 4 whole wheat english muffins (center dough removed), toasted Wasabi sauce, for serving