Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton
Active Time
30 Mins
Total Time
45 Mins
Yield
Serves 4

A slab of salmon does not make for a super fine burger. A sandwich maybe. But to achieve a burger-like texture, it’s all in the grind. Massachusetts chef, Matt Gaudet, pulses high-quality tuna and salmon with carrot and edamame, grills them into patties, and layers on crispy fried shallots and a zesty yuzu lemon mayo for a burger both decadent and comforting.

How to Make It

Step 1

Heat 2 cups canola oil in a stockpot over medium-high to 350°F.

Step 2

Toss shallot rings with rice flour; shake off excess flour. Carefully drop dusted shallots into hot oil, and stir. Cook until evenly browned, 3 to 5 minutes. Remove with a fine-mesh strainer, and drain on paper towels. Season with ½ teaspoon of the salt.

Step 3

Pulse fish fillets, edamame, carrot, lemon zest and juice, olive oil, and hot sauce in a food processor until combined, 7 to 8 times. Season with pepper and remaining 1 teaspoon salt; pulse again until everything comes together, about 5 times. (The mixture should have an uneven texture but come together into a ball.)

Step 4

Stir together mayonnaise and yuzu juice, and set aside.

Step 5

Rub a grill grate or a grill pan with canola oil, and heat to medium-high (400°F to 450°F). Shape fish mixture into 4 (6-ounce) patties; cook until a thermometer inserted in center of patties registers 140°F, 3 to 4 minutes per side.

Step 6

Spread both halves of rolls with yuzu mayo. Layer lettuce, tomato slices, crispy shallots, and fish burgers between roll halves. Serve immediately.