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Cod Burgers with Tartar Sauce and Lemony Slaw

Source of Recipe

From "Williams-Sonoma: Burger Night"


Recipe Introduction

These tasty burgers can be made with any firm white fish; for the freshest flavor, buy the fish on the same day you'll be using it. You don't want to handle the fish too much during cooking since it's delicate. Place the burgers in a hot, well-oiled pan and don't touch them again until it's time to flip. And resist the urge to flatten the burgers with a spatula — this will cause them to fall apart.

List of Ingredients

◦  1 pound cod fillets
◦  ¼ cup loosely packed fresh cilantro, chopped
◦  2 tablespoons soft fresh bread crumbs
◦  1 large egg white
◦  Zest of 1 lemon
◦  Kosher salt and freshly ground pepper
◦  1 tablespoon olive oil
◦  4 soft buns, split

Tartar Sauce:
◦  8 cornichons, finely diced
◦  ½ cup mayonnaise
◦  2 tablespoons whole-grain mustard
◦  2 tablespoons capers, rinsed
◦  1 tablespoon plus 1 teaspoon white wine vinegar

◦  Lemony Slaw (recipe follows)


Recipe

Cut the cod into a few big pieces and transfer to a food processor. Pulse the machine several times until the fish is finely chopped; transfer to a large bowl. Add the cilantro, bread crumbs, egg white, and lemon zest. Season well with salt and pepper and stir just until combined. Form into four patties, transfer to a plate, and cover with plastic wrap. Transfer to the refrigerator to chill for at least 30 minutes and up to 4 hours.

Meanwhile, make the tartar sauce.
In a small bowl, stir together the cornichons, mayonnaise, mustard, capers, and vinegar. Season with salt and pepper and set aside.

Warm the olive oil in a nonstick frying pan over medium heat. Add the cod burgers and cook, turning once, until opaque throughout, about 6 minutes per side. Set the burgers on the buns and top generously with tartar sauce and slaw. Close the burgers and serve right away.


Serves 4


Lemony Slaw:
To make the slaw, in a small bowl, toss 2½ cups shredded green cabbage with 2 tablespoons fresh lemon juice and 1½ tablespoons olive oil. Season with kosher salt and freshly ground pepper. Set aside.