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    You are in: Home / Recipes / Jalapeno Shark Burgers Recipe
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    Jalapeno Shark Burgers

    Jalapeno Shark Burgers. Photo by CoCaShe

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    CoCaShe's Note:

    I came up with this when I had bought some shark steaks and had no idea what to do with them. My mom mentioned that shark is a meaty fish, but a bit bland, so I decided to throw it in the food processor and make burgers. Try to trim off as much of the skin and fatty stuff as you can. This is a very simple recipe, but has good spicy flavour if using my Habanero Barbecue Sauce (Rz#368097).

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    Serves: 1



    Units: US | Metric

    • 4 -5 ounces shark steaks
    • 1 -2 tablespoon barbecue sauce (I recommend my Habanero barbecue sauce Rz#368097, but any flavour you like should work)
    • 1 hamburger bun (I use rosemary focaccia buns for the extra flavour)
    • salt
    • pepper


    1. 1
      Ground the shark steak in a food processor until broken up, but not too mushy.
    2. 2
      Mix the steak with the barbecue sauce, salt and pepper in a bowl. Adjust the amount of sauce to your taste, as it can be quite spicy, but make sure not to make the mixture too runny. It should be about the same texture as regular beef burgers.
    3. 3
      Shape into burger patty. I try to make them as round as possible, then press down in the middle with the back of a teaspoon to make a small indent. This will compensate for them rising on the grill as they cook.
    4. 4
      Grill on medium-high heat for about 4-5 minutes per side, turning once. Serve immediatley with your choice of cheese and burger toppings on your choice of roll.

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    Nutritional Facts for Jalapeno Shark Burgers

    Serving Size: 1 (171 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 278.6
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 1.5 g
    Cholesterol 57.8 mg
    Sodium 417.8 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 1.0 g
    Sugars 3.2 g
    Protein 28.1 g

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