Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

Tired of beef?  Try our Cod Burgers.

Cod Burgers

Yields8 Servings

 2 ½ lbs skinless cod
 2 Nature's Yoke eggs, beaten
  cup plus 1/2 c. mayonnaise
 1 ½ cups fresh breadcrumbs
 ¼ cup minced fresh chives
 1 tsp coarse salt
 ¼ tsp cayenne pepper
 2 tbsp canola oil
 2 tbsp Dijon mustard
 8 buns, split
 Sweet Peppers
 Shredded Lettuce

1

Cut fish into tiny pieces, or coarsely chop until it holds together.

2

Mix with eggs, 1/3 c. mayonnaise, breadcrumbs, chives, 1 tsp. salt and cayenne pepper.

3

Form into 8 patties. Refrigerate, covered, at least 1 hour and up to 8 hours.

4

Heat 1 T. oil in a large, heavy skillet over medium heat. Cook four burgers, flipping once, until golden brown and cooked through, about 5 minutes per side.

5

Repeat with remaining oil and burgers.

6

Combine remaining 1/2 c. mayonnaise and mustard. Lightly toast buns in skillet.

7

Sandwich burgers in buns with mayonnaise mixture, sweet onions and lettuce.

Ingredients

 2 ½ lbs skinless cod
 2 Nature's Yoke eggs, beaten
  cup plus 1/2 c. mayonnaise
 1 ½ cups fresh breadcrumbs
 ¼ cup minced fresh chives
 1 tsp coarse salt
 ¼ tsp cayenne pepper
 2 tbsp canola oil
 2 tbsp Dijon mustard
 8 buns, split
 Sweet Peppers
 Shredded Lettuce

Directions

1

Cut fish into tiny pieces, or coarsely chop until it holds together.

2

Mix with eggs, 1/3 c. mayonnaise, breadcrumbs, chives, 1 tsp. salt and cayenne pepper.

3

Form into 8 patties. Refrigerate, covered, at least 1 hour and up to 8 hours.

4

Heat 1 T. oil in a large, heavy skillet over medium heat. Cook four burgers, flipping once, until golden brown and cooked through, about 5 minutes per side.

5

Repeat with remaining oil and burgers.

6

Combine remaining 1/2 c. mayonnaise and mustard. Lightly toast buns in skillet.

7

Sandwich burgers in buns with mayonnaise mixture, sweet onions and lettuce.

Cod Burgers