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Fish Burger

Do you want to prepare a simple meal on the Big Green Egg? Give this fish burger a try. In this recipe, the fish burger consists of two types of fish: whitefish and salmon. Add gherkin, pearl onions, capers, chilli pepper, parsley, ginger and breadcrumbs, and voilà; delicious burgers to die for. Serve on a lightly grilled roll with a lick of mayonnaise and enjoy!



250 g whitefish
250 g salmon
¼ red chili pepper
3 gherkins
15 silver onions
40 g capers
2 sprigs of parsley
2 egg yolks
10 g grated ginger
2 eggs
150 g mayonnaise
4 leaves of lettuce
olive oil
4 hamburger buns


Heat the Big Green Egg with the Cast Iron Grid and the Half Moon Cast Iron Plancha Griddle (smooth side up) in place to 180 °C. In the meantime, finely chop the whitefish and salmon. Remove the stalk and deseed the chili pepper, then finely chop. Chop the gherkins, silver onions, capers and parsley and mix a third through the whitefish, chili pepper, egg yolks, ginger, add pepper and salt to taste, then add enough breadcrumbs to shape nice burgers. Shape four burgers and allow them to stiffen up for 10 minutes in the fridge.
In the meantime, hard boil the eggs, then plunge them into cold water so they are easier to peel. Then chop them up. Mix them with the mayonnaise and the remaining gherkin mixture and season with pepper and salt. Wash the salad, then dab dry.
Brush the Cast Iron Griddle Half Moon with some olive oil and fry the fish burgers for approximately 2 minutes on either side. Close the EGG’s lid ‘between sides’. Halve the buns then briefly grill the cut face.
Put a fish burger on every bun with the special mayonnaise and a lettuce leaf.

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