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    • Pollock Fish Burgers

    Mark Sharron
    Medium difficulty
    35 minutes
    02-Apr
    Pollock Fish Burgers are an easy and delicious way to enjoy the delightful taste of pollock fish. These burgers are made with fresh pollock fish fillets, salt and pepper, onion, garlic, breadcrumbs, egg, mayonnaise, lemon juice, Worcestershire sauce, parsley, and olive oil. The burgers can be cooked on the stovetop, in the oven, or on the grill and will satisfy your cravings for a delicious seafood meal. The burgers are also a great source of lean protein, with a single serving providing up to 15 grams of protein.     
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    Ingredients

    • 2 Pollock fish fillets
    • Salt and pepper, to taste
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 cup breadcrumbs
    • 1 egg
    • 2 tablespoons mayonnaise
    • 1 tablespoon lemon juice
    • 1 teaspoon Worcestershire sauce
    • 2 tablespoons parsley, chopped
    • 1 tablespoon olive oil

    Method

    • How to Make Pollock Fish Burgers
    • Thaw Pollock fillets completely if frozen, pat dry with kitchen paper
    • Dice the Pollock fillets into small cubes or roughly chop for texture
    • Season Pollock lightly with salt and pepper
    • Finely chop the onion
    • Mince the garlic cloves
    • Chop the parsley leaves
    • In a mixing bowl, combine Pollock fillets, chopped onion, minced garlic, and chopped parsley
    • Add breadcrumbs to the bowl
    • Crack the egg and add to the mixture
    • Add mayonnaise, lemon juice, and Worcestershire sauce
    • Mix all ingredients with hands or spatula until evenly combined but not overworked
    • Divide the mixture into equal portions (e.g., 2–3 patties), shape gently into burger patties about 2cm thick
    • Refrigerate patties for 15–20 minutes to firm up
    • Heat a non-stick frying pan over medium heat and add olive oil
    • Once oil is hot, place patties in pan (do not overcrowd)
    • Cook patties for 3–5 minutes per side, until golden brown and cooked through (internal temperature 63°C/145°F)
    • Transfer patties to paper towel to drain excess oil
    • Serve hot with your choice of buns, leafy greens, or atop a salad
    • Garnish with extra chopped parsley and a lemon wedge for brightness
    • Optionally, spread a little mayonnaise or a light tartar sauce on your buns
    • Pair with a crisp green salad or oven-roasted vegetables for a complete meal