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I’m pretty sure that the last thing you think of when some one mentions the word “burger” is seafood. Heck, boca burgers probably come to mind before the idea of turning a fish into a burger patty does. Well, I’m here to change your mind and titillate your taste buds!

A few years ago, I tried a cod burger on a pretzel bun while judging a burger contest held by one of my former employers. It’s seriously been years since that contest took place and I still remember how nom-a-licious that burger was! So when one of my friends asked the twitterverse for suggestions on what to do with some cod they had, those burgers popped right back into my head. I completely believe in satisfying a craving so yesterday I made an attempt to recreate the magic!

Here’s what happened!

Pretzel Buns

What you need:

2 1/2 tspn dry yeast

1 1/3 cup warm water

2 tbsp warm milk

1/3 cup light brown sugar

2 tbsp melted butter

4 cups of flour

flour for dusting

2 quarts of eater

1/2 cup baking soda

How to:

In a mixer, combine the dry yeast with 1/3 cup warm water. Allow the mixture to foam and bubble; should only take 3-5 minutes. Once the mix begins to bubble, add in the remaining cup of warm water, 1/3 cup of light brown sugar, melted butter and warm milk and set the mixer on low. Once the sugar has dissolved, slowly add in the 4 cups of flour. Turn the speed up to medium and allow the dough to come together. Once the sides of the bowl are clean and the mixture resembles what we typically think of as tough, you’re all set with this phase.

Turn the dough onto a flat, floured surface and knead the dough for 2 minutes. Be careful to only do this for 2 minutes, you don’t want to overwork the dough. You’ll now want to roll your dough, by hand, into a 2 foot long roll. and then cut the dough into 12 equal pieces. Place the pieces on a baking sheet and cover with a damp paper towel and plastic wrap. Let the dough sit for 10 minutes.

After 10 minutes has passed, uncover the pieces and shape them into rolls/buns. Once all 12 have been shaped. Please them on a floured baking sheet and cover them with a lightly oiled piece of plastic wrap and let them sit for 30 minutes.

While giving the buns time to rise, you’ll want to get a pot ready and fill it with two quarts of water and 1/2 cup of baking soda. Bring this mixture to a boil. Once the buns have finished rising, gently drop the buns into the boiling water, 2 at a time for 30 seconds, being sure to flip them once. Once all 12 buns have gone for a dip, it’s baking time!

Pre-heat your oven to 425 degrees. Lightly grease a baking sheet(or two) and arrange the buns with enough space between them for them to expand. At this point you can sprinkle a little kosher salt on top for added flavor. Once the oven has finished heating, pop the buns in for 8-10 minutes or until they have started to brown.


Now it’s time to get started on the burgers!

Cod Burgers – recipe makes 10 burgers

What you need:

2 lbs fresh cod

5 scallions

2 tspn dill

2 eggs

1 cup panko breadcrumbs

2 tspn dijon mustard

2 tbsp crushed garlic

How to:

Finely chop your scallions and dill and set aside. Cut your cod into pieces small enough to fit into a food processor. Place the cod into the food processor and pulse. Don’t over do it though, you want the fish to be broken up yet not turned into mush.

Place the cod in a bowl and mix with the scallions, dill, dijon mustard, garlic and eggs. Then add in the cup of panko breadcrumbs. Now it’s time to use those hands and form the cod mixture into patties and you would with ground beef or turkey. If the patties don’t seem to be sticking together well enough, add in more breadcrumbs. Once your patties are formed sprinkle them lightly with kosher salt and pepper and they’re ready for the skillet/grill/griddle.

Cook the patties for 7-10 minutes, being sure to only flip them once.

To accompany the burgers, I also made a quick Asian slaw and spicy wasabi mayo.

Asian Slaw

What you need:

2 cups traditional cole slaw(available already bagged at your local grocer)

2 cups purple cabbage

2 tspn sesame oil

1/4 cup rice vinegar

1/2 lemon

How to:

In a bowl, combine the cole slaw, purple cabbage, sesame oil, rice vinegar and the juice from lemon. Mix and set aside in the fridge until ready to assemble your burger.

Wasabi Mayo

What you need:

1/2 cup mayonnaise

1 1/2 tspn wasabi powder

How to:

Gently mix the wasabi powder with the mayonnaise and set aside.

Now that you’ve got all your components finished, it’s time to assemble and enjoy! I promise that all of your hard work will totally be worth it!!

Even my dad enjoyed this adventurous spin on an American classic!


~ Dyanna