Hands On:

20 minutes

Total Time:

60 minutes

Serves:

Ingredients

2 lb Hy-Vee Fish Market fresh skinless walleye fillets
1 Hy-Vee large egg white
1 tbsp potato starch
¼ cup red onion, finely chopped, plus additional sliced red onion for serving
2 tbsp Wahlburgers fresh dill pickle chips, finely chopped, plus additional pickles for serving
3 green onions, finely chopped
½ tsp lemon zest
½ tsp kosher salt
¼ tsp coarse-ground black pepper
3 tbsp Gustare Vita olive oil, divided
4 Hy-Vee Bakery hamburger buns, split and toasted
¼ cup Wahlburgers Chef Paul’s Wahl sauce
4 butterhead lettuce leaves, for serving
4 Hy-Vee singles American cheese slices, for serving
Tomato slices, for serving
Culinary Tours everything bagel seasoning, for garnish

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Preparation

Pat fish dry with paper towels. Remove bones from fish. Place fish, egg white, and potato starch in a food processor. Cover and pulse 5 or 6 times or until coarsely chopped. Add ¼ cup chopped red onion, 2 tablespoons chopped dill pickle, green onions, lemon zest, salt and black pepper. Cover and pulse 2 or 3 times or until combined. Refrigerate mixture 30 minutes.

Divide mixture into 4 equal balls. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Place fish balls in skillet; flatten with spatula to 2 inches thick. Cook 16 to 20 minutes or until 145° and golden brown, turning halfway through.

To serve, spread bottoms of buns with Wahlburger sauce. Top with lettuce, fish patties, cheese, tomatoes, pickle slices, red onion slices, and tops of buns. Brush tops of buns with remaining 1 tablespoon olive oil; sprinkle with bagel seasoning, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		620
% Daily Value*
Total Fat: 23g		29%
	Saturated Fat: 6g
	Trans Fat: 0g
Cholesterol: 220mg		73%
Sodium: 1040mg		45%
Total Carbohydrate: 46g		17%
	Dietary Fiber: 2g	7%
	Sugars: 10g	20%
Protein: 55g		110%