Mackerel and green pepper burger, quick, cheap and healthy recipe

Fish burgers are the world’s best unknown burger and it is that, traditionally, they have never been really rich to be satisfied. The truth is the opposite. Making a good fish burger is easy and the natural result is achieved, which tastes like fish and with a very nice liquid.

Those The best trick is to prepare them at home because then we will know exactly what they are doing. Far from the classics, if we feel like something new with our burger we can always try it. turkey burger with bacon, with the best Sloppy Joe’s (a bolognese burger, for those who don’t know it), with some Russian chicken fillets with tomato sauce in a more classic Spanish version or even with another version with fish for one. sea ​​bass and prawn burger.

For the most guilty, there will be the option to make a Cheeseburger Salad which, removing the bread, combines all the ingredients of the classic hamburger, but on some lettuce leaves. And no, it’s not much lighter for that.

For today’s hamburger we just need a little mackerel, too health and business, which we will have to thoroughly debone and freeze first. This will be the tedious part of the recipe. Then, chop it by hand because in a grinder the putty will be too, and there we will add a delicious, almost caramelized onion and pepper sauté that will give a different dimension to the power of blue fish.

He will sell it and everyone will love it. As “glue” to easily compact a little breadcrumbs that will also add juiciness and let’s cook it a little more for those who like it more. Even if the mackerel is frozen we can leave the hamburger undercooked without any problem. On top, some slices of avocado with lemon zest and extra virgin olive oil and to finish, a little mustard and honey mayonnaise on top of a piece of bread. Win together.

Mackerel Burger Recipe

Ingredients

  • Mackerel, 2 units

  • Onion, 1/2 units

  • Green pepper, 1/2 units

  • breadcrumbs, 4 tablespoons

  • Add virgin olive oil, 2 tablespoons

  • Salt, w/o

  • black pepper, q / s

  • Avocado, 1 unit

  • lemon, zest

  • Sweet mustard mayonnaise, 2 tablespoons

  • Burger bread or bread base, 2 units

Step by step guide

Remove the belly from the mackerel and the head, wrap in kitchen paper, then in cling film and freeze for 15 days. Thaw for 24 hours in the refrigerator before using.

Step 1

Peel the onion and chop it. Remove the stem from the pepper and the seeds and chop it as well. Poach the two products in a large skillet with a little olive oil and salt over medium heat, stirring constantly so that it does not stick but it does caramelize a little. We want it to take on a golden brown color. At that time, turn off the heat and keep it until it cools completely.

Step 2

Remove all the bones from the mackerel and the belly area, we don’t want a hard part to remain. Remove the outer skin that is chewy, it looks like a thin film. The color is not necessary if we have removed it before. Then, chop all the mackerel meat with a knife until it is very fine and mixed well.

Step 3

Arrange mackerel, fried vegetables and breadcrumbs in a bowl. Add salt and black pepper and mix well. Make two burgers.

Step 4

Heat the frying pan over medium heat, oil the burgers and cook over medium heat for 2 – 3 minutes on each side. Add a little salt to the outside.

level 5

Meanwhile, open the avocado and cut it into slices. Toast the bread.

Step 6

Place the base of bread covered with honey and mustard mayonnaise, on top of the mackerel burger and finish with avocado slices, a little lemon zest, a good drizzle of extra virgin olive oil and a pinch of Salt.

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