A few fi nely ground shrimp bind these burgers without any bread crumbs. Makes 4 burgers (can be doubled or tripled)
20 ounces halibut steaks, cut into 4 or 5 large pieces
4 ounces medium shrimp (about 35 per pound), peeled and deveined
2 tablespoons chopped dill fronds or
1 tablespoon dried dill
1 tablespoon Dijon mustard
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 tablespoon canola oil
Place the halibut and shrimp in a food processor fi tted with the chopping blade; process until fi nely ground but not pastelike.
Add the dill, mustard, salt, and pepper. Pulse just a few times until well mixed. (The burgers can be made in advance up to this point; transfer to a medium bowl, cover, and refrigerate for up to 8 hours.)
Pat the mixture into 4 patties, compacting them somewhat so they’ll cohere when cooked.
To fry: Heat a large skillet over medium-high heat. Add the canola oil, then slip the burgers into the pan. Cook until lightly browned, pressing down a couple of times with a metal spatula to compact, about 4 minutes. Flip and continue cooking until fi rm and lightly browned on the other side, about 5 minutes.
To grill: Preheat a gas grill to high heat or prepare a high-heat, well-ashed coal bed in a charcoal grill. Use the oil to grease the grill grate; place it 4 to 6 inches from the heat. Place the patties directly over the heat and grill 6 minutes, turning once with a metal spatula, until golden.
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