Burgers are part of the summer, like bees on the flowers. I love a great meat burger, but this time I wanted to do it with fish.
I know, I already got a question, why do I use so much fish on my cooking. Well, I like it, it's affordable here in Norway, it is tasty, and healthy, and good, and it's summertime, you want to eat healthy, and ... Yes, there's been a lot of fish on the menu this summer.
I made an avocado cream to go on the bun, instead of mayo. If you are a regular here on Spoons, you might have caught on that I am not a fan of mayo, and will avoid it to great lengths. So, avocado cream - sour cream, garlic, avocado, fresh lemon juice, kosher or ocean salt, freshly ground black pepper. I gently mashed the avocado on a bowl, trying to avoid bruising it too much. Added a teaspoon of lemon juice, salt and pepper, and then a teaspoon at the time, sour cream, until the consistency and tasty was what I wanted. So that was on the bun.
On top of the avocado cream, I had a chopped and shredded mix of kale, red cabbage, red onion, carrot, and beetroot. All very flavor rich, and added so much into the burger, it was the perfect combination, with the other components. The burger recipe follows below. I used a small egg, but you can make them without one too, just make sure you pack them well, before cooking, so they will stay in form. A hamburger patty press is a lovely thing to have. They don't cost that much, and are durable, so you can use one for years, and will save you a lot of headache, if you make a lot of burgers over the season.