Arctic Char Burgers Food

CHAR-BURGERS

Steps:

• If the char is frozen, thaw at room temperature about 30 minutes before chopping. If it's raw, freeze for 30 minutes first. Chop the char into 1/4-inch cubes and transfer to a medium mixing bowl.
• Fold in the panko, scallions, bell pepper, horseradish, egg white, fumi furikake, kosher salt, and pepper.
• Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties. Cover and refrigerate 30 minutes.
• Heat the oil in a 12-inch cast-iron pan over medium-high heat until it shimmers. Add the burgers to the pan and cook until lightly browned, about 4 minutes. Flip and cook until lightly browned and the burger has reached an internal temperature of 135°F, another 3 to 4 minutes.
• Move the burgers to a plate and rest for 3 minutes before serving on an onion roll with Kewpie mayonnaise.

ARCTIC CHAR BURGERS

Steps:

• If the char is frozen, thaw at room temperature for about 30 minutes before chopping. If it's raw, freeze for 30 minutes before chopping. Chop into 1/4-inch cubes and transfer to a medium mixing bowl.
• Gently fold in the panko, scallions, bell pepper, horseradish, egg white, furikake, salt and pepper.
• Divide the mixture into 4 portions and shape into 3/4-inch-thick patties. Cover and refrigerate for 30 minutes.
• Over medium-high heat, heat the vegetable oil in a 12-inch seasoned cast-iron or other nonstick pan until the oil shimmers. Add the patties and cook for 4 minutes, or until lightly browned. Flip and cook for another 3 to 4 minutes.
• Move the patties to a plate to rest for about 3 minutes, then serve on onion buns. Toasting the buns and adding a squeeze of the Japanese-style mayonnaise is optional but recommended.

ARCTIC CHAR WITH ARTICHOKES AND ZUCCHINI

Steps:

• Preheat the oven to 425˚ F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes.
• Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes.
• Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives.

ARCTIC CHAR BURGERS

Steps:

• Toss the cucumber and onions together in a medium bowl. Combine the vinegar, sugar and 1/4 cup water in a small saucepan and bring to a boil. Pour the hot vinegar mixture over the vegetables and toss. Chill until ready to serve.
• Chop half of the arctic char into rough 1/2-inch chunks. Cut the remainder into a 1/4-inch dice. Put the larger pieces in a food processor and add the mustard and pulse to make a chunky paste. Transfer the paste to a bowl and stir in the rest of the arctic char, the capers, dill, lemon zest and some salt. Form the mixture into four patties, each about 4-inches in diameter.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown on the bottom, about 1 1/2 minutes. Flip and cook the other side until golden brown, about 1 1/2 minutes.
• Put a slice of tomato on the bottoms of each bagel thin and sprinkle with salt. Top each with 1/2 cup of the arugula and a burger. Using a slotted spoon, scoop up some of the pickled cucumbers and onions and mound on top. Cover with bagel tops and serve.