Recipe of Kostas Tsigas,
from the "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 4 people)
For the burgers:
2Kg of small tuna fish (whole) or Atlantic Bonito (or a mix of both)
½ a yellow large onion, grated
2 Spring onions, finely chopped
2 cloves of garlic, minced
½ red bell pepper, cut in small cubes
½ a lemon, the zest
1 tbsp of lemon juice
1 tbsp of finely chopped flat-leaf parsley
1 tsp of fresh marjoram or oregano, finely chopped
1 tbsp of sesame seeds
½ tsp of ground fennel seeds
1 tbsp of mayonnaise
1 tsp of mild or hot mustard
1 tbsp of olive oil
salt
pepper
For the serving:
4 burger buns
1 avocado, peeled and cut in thin slices
4 Spring onions, clean and kept whole
2 tbsp of mayonnaise
a bit of olive oil
Method:
Ask your fishmonger to clean and de-bone the fishes, keeping only the flesh. Rinse the fishes at home very well, pat dry with kitchen paper and cut into pieces.
Put the fish into the bowl of a food processor and, using the blade, work until the fish is well chopped, almost having the texture of ground meat.
Transfer the fish into a another bowl and add all the rest of the ingredients in. Mix well with your hands, cover the bowl with some cling film and leave in the fridge for about 30 minutes to allow the mixture to get chilled. Take the mixture out of the fridge and shape into 4 large burgers. Cover again with some cling film and leave in the fridge for at least 1 hour. *** It is particularly important for any kind of burger (or meatballs for that matter) mixture to be very cold at the time of mixing the ingredients or when giving shape to it. It may seem insignificant, but the temperature of our body affects the mixture's fat while we work with it. So this process has a negative effect to the fluffiness and the final taste of the burgers if the mixture is not well chilled.
Preheat the oven grill to the highest temperature (or prepare the BBQ accordingly).
Take the burgers out of the fridge and place on a spacious tray along with the Spring onions. Brush the burgers and the onions with some oil and cook for 3-4 minutes on each side.
When the burgers are ready, put the buns under the grill to warm up and lightly toast.
Take out of the oven and spread on each half bun some mayonnaise, place the burger on top, then 1-2 avocado slices and 1 onion. Cover with the other half bun and serve immediately.
For the burgers:
2Kg of small tuna fish (whole) or Atlantic Bonito (or a mix of both)
½ a yellow large onion, grated
2 Spring onions, finely chopped
2 cloves of garlic, minced
½ red bell pepper, cut in small cubes
½ a lemon, the zest
1 tbsp of lemon juice
1 tbsp of finely chopped flat-leaf parsley
1 tsp of fresh marjoram or oregano, finely chopped
1 tbsp of sesame seeds
½ tsp of ground fennel seeds
1 tbsp of mayonnaise
1 tsp of mild or hot mustard
1 tbsp of olive oil
salt
pepper
For the serving:
4 burger buns
1 avocado, peeled and cut in thin slices
4 Spring onions, clean and kept whole
2 tbsp of mayonnaise
a bit of olive oil
Method:
Ask your fishmonger to clean and de-bone the fishes, keeping only the flesh. Rinse the fishes at home very well, pat dry with kitchen paper and cut into pieces.
Put the fish into the bowl of a food processor and, using the blade, work until the fish is well chopped, almost having the texture of ground meat.
Transfer the fish into a another bowl and add all the rest of the ingredients in. Mix well with your hands, cover the bowl with some cling film and leave in the fridge for about 30 minutes to allow the mixture to get chilled. Take the mixture out of the fridge and shape into 4 large burgers. Cover again with some cling film and leave in the fridge for at least 1 hour. *** It is particularly important for any kind of burger (or meatballs for that matter) mixture to be very cold at the time of mixing the ingredients or when giving shape to it. It may seem insignificant, but the temperature of our body affects the mixture's fat while we work with it. So this process has a negative effect to the fluffiness and the final taste of the burgers if the mixture is not well chilled.
Preheat the oven grill to the highest temperature (or prepare the BBQ accordingly).
Take the burgers out of the fridge and place on a spacious tray along with the Spring onions. Brush the burgers and the onions with some oil and cook for 3-4 minutes on each side.
When the burgers are ready, put the buns under the grill to warm up and lightly toast.
Take out of the oven and spread on each half bun some mayonnaise, place the burger on top, then 1-2 avocado slices and 1 onion. Cover with the other half bun and serve immediately.
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