This tasty burger from Northern Waters Restaurant in Duluth, Minnesota, is essentially a tender fish cake on a bun. The key is grinding or chopping the fish enough to hold together--but not so finely that it becomes mealy.

Source: Midwest Living

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Recipe Summary

hands-on:
45 mins
total:
45 mins
Servings:
8
Yield:
8 burgers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grind or finely chop fish using the small die in a stand mixer’s meat-grinder attachment, a food processor or a knife.

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  • In a large bowl, stir together the panko, parsley, egg white, Old Bay, crushed red pepper and mustard. Stir in the fish. Form into 8 patties, about 3/4-inch thick.

  • In a large skillet, heat 1 tablespoon of the butter over medium heat. Add 4 patties. Cook for 8 to 10 minutes or until cooked through (160°), turning once. Repeat with remaining butter and burgers. Serve on buns with desired toppers.

Nutrition Facts

323 calories; fat 9g; cholesterol 94mg; saturated fat 3g; carbohydrates 31g; mono fat 1g; poly fat 1g; insoluble fiber 2g; sugars 6g; protein 29g; vitamin a 398.8IU; vitamin c 4.6mg; riboflavin 0.1mg; niacin equivalents 4.5mg; vitamin b6 0.2mg; folate 30.4mcg; vitamin b12 1.8mcg; sodium 522mg; potassium 361mg; calcium 55mg; iron 1.4mg.
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