Prep 10 mins
Cook 6 mins
Give it the Bass-o-matic treatment in a food processor, then chill and fry. salmon, tuna, amberjack, halibut and other steak-like fish would be fine substitutes for the mahi mahi. Prep time doesn't include the chilling.
- Combine the fish, cilantro, hoisin, mayonnaise, green onions, ginger, garlic, salt and pepper in a food processor. Pulse until finely chopped. Pat into 4 patties. Chill for 1 to 4 hours. (Or 20 minutes in the freezer.).
- Heat vegetable oil and sesame oil in a large skillet over medium heat. Add the fish burgers and cook for 3 minutes per side or until just cooked through.
- Serve on toasted buns with mayonnaise and extra hoisin, topped with lettuce and tomato.
Very nice. Used leftover Sauteed Fish With Thai Coriander-Chili Sauce, so had to add a little egg to stick the mixture together, but seasoning was right on. Made as a sandwich with whole grain thin sandwich buns. Served with leftover sauce from #359693, and sauteed greens and oven fries.
This was great, I served them on Hawaiian sweet rolls and couldn't make them fast enough. My wife and kids usually don't eat fish and they went nuts.
I was just about to post this almost identical recipe but since yours is up, I'll just review it! I love these burgers. Few adjustments: I use a white onion instead of green onion and never thought to use garlic. I make mini burgers on wheat hawaiian rolls and serve with jalapeno/cilantro mayo. I will try my next batch with the hoisin sauce, that sounds interesting. Thanks!