Wine Varietal: Sauvignon Blanc
It’s a great Minnesota burger because when you have a lot of lakes, you have a lot of fish!These fish came in handy when I was a teenager during World War II. We lived at the lake during summer and since meat was rationed, we had fish for dinner every day — filleted fish, fish stew, fish soup, fish salad. My favorites were the fishburgers, because you could add so many different flavors. This recipe is an updated version, with the traditional elements still intact.
1-3/4 pound firm white fish, such as snapper
1/4 cup grated carrots
1/3 cup chopped sweet onion such as Maui or Walla Walla
1/2 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
1 cup mayonnaise
1/4 cup finely chopped dill pickles
1/2 cup shredded green cabbage
1/2 cup bamboo shoots
1/2 cup shredded fresh zucchini
2 teaspoons lemon juice
1/2 cup good quality coleslaw dressing
6 large good-quality hamburger buns
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the fish, carrots, onion, garlic and pepper in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns.
To make spread, combine mayonnaise with chopped pickles in small bowl and blend well.
To make lemon coleslaw, place cabbage, bamboo shoots and zucchini in medium bowl. Combine lemon juice with coleslaw dressing in small bowl. Stir into vegetables and mix well.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and grill until done to degree of preference; about 6-8 minutes. During last few minutes of cooking, carefully place buns, cut side down, on the outer rack edges to toast lightly.
To assemble the burgers, place a generous amount of spread on the cut sides of each bun. Place burgers on bun bottoms. Top with cole slaw and cover with bun tops.