RECIPES: Recipe Details
A Fine Kettle of Fish Burgers
This burger is prepared crab-cake style but with the flavor of a London pub fish-and-chips meal. Kettle brand Salt and Vinegar chips are crushed and substitute for the more traditional bread crumbs, adding flavor and texture to the cod cake. The burger is topped with dilled havarti cheese and a remoulade style sauce, with a bit of iceberg lettuce for crunch and contrast.
2 lbs cod fillets
2 tablespoons Colavita olive oil, divided
1 red bell pepper, diced finely
1 cup mayonnaise, divided
1 (9 oz) bag Kettle brand Sea Salt and Vinegar potato chips, crushed
1/2 cup parsley, minced
1/4 cup prepared chili sauce
2 tablespoons Grey Poupon Dijon mustard
1/4 cup capers, minced
1/4 cup minced onion
6 slices dill havarti cheese
6 hamburger buns, split
1/2 head Iceberg lettuce, shredded
Preheat grill to medium-high. Brush the cod fillets with 1 tablespoon of olive oil and place over grill rack. Cook 3-5 minutes per side, or until fish is opaque. Remove from grill and allow to cool. In a large mixing bowl, break up the cod into small pieces. Add the red bell pepper, ½ cup mayonnaise, crushed potato chips and parsley. Divide mixture into 6 portions and shape into patties. Chill in a cooler or refrigerator until ready to cook. In a small mixing bowl, combine the remaining mayonnaise, chili sauce, Dijon mustard, capers and onion. Mix well and reserve. Brush the remaining olive oil on the grill rack. Arrange cod patties on grill rack over medium-high heat and cook 3-5 minutes per side or until lightly browned. Arrange 1 slice of dill havarti cheese over each patty and continue cooking until cheese is melted. Toast the hamburger buns, cut side down until lightly browned. Assembly: Arrange a small mound of shredded lettuce on the bottom of each bun. Place the grilled cod patty on the lettuce, and add a dollop of sauce on the patty. Cover with top half of bun.
Serve with Sutter Home Sauvignon Blanc.