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Oregon River Burger

This is an excellent alternative to summer grilled beef burgers. I live in Medford Oregon about 30 miles north of the Calif. border. I as well as other people who either live or have visted the Pacific Northwest refer to this part of the country as Gods Country. In Medford where I live it is know as the banana belt, trees with pears, rivers filled with fish, and grapes for wine. I dont personally fish but I love to eat many of the fish that are rivers are filled with. I have a great, lowfat, different type of "Burger" and I hope to geet the chance to make one for you and your staff.


6 filets of fresh white fish,trout, talipa, halibut etc.
2 red bellpeppers
4-5 shallots
1 red onion
2 mangos
1/4 cup lime juice
1 bunch cilantro
salt and pepper
6 onion buns
12 mushrooms, white capped


skin and prepare mangos and put in mixer or cuisinart. Add red onion shallots celantro lime juice and salt and pepper Mix thouroully and chill in refrigarator Lightly rub oil on the pieces of white fish adding salt and pepper to each. On a hot grill or if only option is to pan fry, Place each piece on the grill or in the pan, Searing the fish is the goal, lightly charred on each side. On a plate with an Onion Bun, place the cooked fish on the bun open faced. With the chilled Mango sauce, spoon some on each piece of fish heartly. Finnaly shred the Red Bellpeppers into long shredded strips and lay a few across the fish. As a garnishment on the plate put 2 mushrooms on the side with the leftover celantro stems with them. You can cut one to fan out next to the whole one as a bonus look. The mushrooms actas a garnishment as well as an extra goody on the Fish Burger. Sit back and enjoy with a nice SutterHome Moscato, as I dont personally drink, the flavors will go very well together.


I am thankful that you folks to the time to at least read my recipe. I hope to make some for you soon, but if not I still wish you folks all the best.