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Lynn's Fried Catfish Burger With Herb Sauce

Herb Sauce

1/2  cup mayonnaise 
1/2  cup sour cream 
1/2  cup basil leaves 
1/4  cup fresh parsley leaves 
1/4  cup green onions, roughly chopped 
1  clove crushed garlic 
 salt 
For the burgers
1  lb catfish, chopped in chunks 
1  egg 
1/2  cup breadcrumbs 
1  lime, zest of 
1  finely chopped chili pepper (optional) 
3  teaspoons ground coriander 
1  teaspoon fresh grated ginger 
 salt 
2  tablespoons chopped green onions or chives 
2  tablespoons chopped parsley 
1  cup grated carrots 
 vegetable oil (for frying) 

For the sauce, put all the ingredients in the bowl of your food processor, process until all the herbs are tiny specks, taste to see if it needs more saltPour the sauce in a bowl and place in the fridge for at least one hour, it will become thicker whilst resting
For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley
Process using the on and off technique until it becomes almost like a paste, but do not over- process
Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)
Shape into 4 burgers or into smaller portions
If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and done
In a frying pan heat some oil first and then fry on each side for a few minutes until browned and done
Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad