March Recipes

Pan-Fried Walleye Burgers

Pan Fried Walleye Burger
Hands On:
20 minutes
Total Time:
60 minutes
Serves:
4

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

1
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.
2
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.
3
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%

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