I’ve said it before, and I’ll say it again; I’m a lazy-ass cook, and if I can repurpose leftovers into a kick ass meal, then I’m getting maximum flavors with minimum work. With this Norwegian pollock burger, you’ll be slumming it like a pro in no time!
This recipe is part of our pollock feature!
We’ve put together a series of recipes highlighting pollock, from quick and easy weeknight dinners to real gourmet showstoppers. Make sure to check out the other recipes too!
- Traditional Norwegian Seibiff med løk – the quick and easy classic.
- Gourmet Norwegian Seibiff med løk – dialed to eleven with onions three ways.
- Pollock & cauliflower in creamy mustard sauce – everyday elegance.
What is Norwegian Seibiff med løk?
Norwegian Seibiff med løk is simply this: a pan fried pollock and beautifully caramelized onions. It’s served with boiled potatoes, and Råkost – quick pickled, grated carrots:
Whenever we catch (or purchase) pollock, I usually break it down into several purposes; back loin for fine dishes such as Seibiff med løk, and use the belly and tail for fish cakes or fiskegrateng (fish pie). Or in this case: burgers!
In this burger recipe we’ll recycle the caramellized onions from Seibiff, and if you made the gourmet version of Seibiff, then you’ll use the rest of the onion cream for burger sauce; all you really have to do is to fry the patties, toast the buns, then slap everything together with some lettuce, and you’re done!
If you didn’t make the gourmet version (pictured right above), you should. And if you refuse to comply, you could always use my mother in-law’s remoulade instead. It’s magnificent!
Ingredients
Patties
- 800g pollock (200g each)
- 1 metric shit ton finely chopped chives
- 10 g fine sea salt
- 1 egg
To serve
- Onion rings (Optional – must be made fresh)*
- Leftover caramelized onions*
- Leftover Onion cream*
- 4 burger buns
- A few handfuls lettuce. Field lettuce is amazing.
*If yo don’t have the leftovers, you’ll find recipes for the onion rings, caramelized onions and the onion cream can be found on the page for Gourmet Seibiff med løk.
Method
I prefer chopping the fish by hand, as I feel it gives me the best texture. If you have a meat grinder, you can use it on coarse. Alternatively, cube the fish, and use a stick blender. This will result in a much finer texture than what I prefer, but it’s a bit quicker for most, but will taste the same.
Next, toss in the salt, and stir until it starts to bind. You will know when this happens. Toss in the rest of the ingredients and stir well. Set aside in the fridge while prepping the rest.
When making the patties, I use a ring mold the same size, or slightly bigger than the burger bun. I spread a tiny amount of oil on the inside of the ring to prevent the fish from sticking too much, then add a tbsp. neutral oil to the pan, put the ring on the pan, and then quickly add 1/4 of the fish into the ring, spread it out, and make sure the top surface is even.
Quickly remove the ring before it gets too fucking hot to touch and you end up with fried sausages instead.
Do the same for the three other patties as well. Obviously. Fry the patties to perfection, until just opaque in the center.
Masterclass: Here’s how you cook restaurant worthy fish.
When the patties are done, set aside on a cutting board with a juice gutter. Turn the heat down to right below medium-low, then quickly toast the cut side of the buns.
When the buns are nicely toasted, add a dollop of onion cream on each top and bottom bun. Put each bottom bun on a plate, add the lettuce, then patty on top of that. Top it off with the top bun and serve!
Did you slum it yet?
Drop a comment below, and if you know someone who needs to up their fish game, share this with them. Let’s spread the love for slumming it like a pro!
