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Halibut Burgers with Wild Chimichurri by Salmon Sisters

XTRATUF | Dec 17, 24

Halibut Burgers with Wild Chimichurri by Salmon Sisters

On glassy calm morning when we were kids, our family headed out in the skiff to jog for halibut. We bundled up in coats, boots, and life jackets, packed a dry bag of snacks and a thermos of hot Tang, loaded our fishing poles, and motored out into the bay. Halibut grow large, sometimes weighing up to hundreds of pounds, so when one bit our hook, we knew exactly what it was. We reeled with all out might, and if we were lucky enough to land the fish, we had the honor of enjoying it in many delicious meals. Homemade halibut burgers with a zingy chimichurri sauce made from foraged greens is a tasty way to honor your spring catch.

INGREDIENTS:

  • 1 Pound Wild Halibut, Skin and Bones removed
  • 1 Egg
  • 2 Tablespoon Mayonnaise, plus more for serving
  • 2 Tablespoon Dijon mustard
  • 1/2 Teaspoon Freshly squeezed lemon juice
  • 1/4 Teaspoon Cayenne, or a dash of Hot sauce
  • 1 Shallot, minced garlic
  • 1/4 cup panko bread crumbs
  • 1/4 Cup fresh parsley, finely chopped
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Flaky sea salt
  • 1/2 Teaspoon freshly ground black pepper
  • 2 Tablespoons extra-virgin olive oil
  • 4 Toasted Hamburger buns or ciabatta rolls
  • Arugula, for topping
  • Avacado, sliced for topping
  • Fresh Tomatoes, sliced for topping
  • Wild Chimichurri Sauce

DIRECTIONS:

1.Prepare the Chimichurri sauce at least an hour before serving

2. Cut the halibut into 2-inch pieces. Place piece in a food processor and add the egg, mayonnaise, mustard, lemon juice, and cayenne. Pulse to an almost smooth consistency. Transfer mixture to a large bowl.

3. Add the shallot, panko, parsley, garlic powder, cumin, salt, and black pepper, and gently stir until combined.

4. Line a baking sheet with parchment or waxed paper so the burgers are easy to remove later. Form the mixture into four 4-inch-wide, 3/4-inch-thick patties. Cover and refigerate for at least 30 minutes or up to 12 hours ahead to help the patties bind.

5. Heat the oil in a large cast-iron skillet over medium-high heat or on a griddle set to 375F. Add the patties and cook until the bottom side is browned and the patties feel firm in the center, 4 to 5 minutes. Serve immediately on a toasted bun slathered with mayonnaise and topped with fresh argula, sliced avacado, sliced tomatoes,a dn a food dollop of chimichurri.

Wild Chimichurri Sauce

INGREDIENTS:

  • 2 Clove Garlic
  • 1 Cup Fresh parsley, lightly packed.
  • 1 Cup Fresh mint, lightly packed.
  • 1 Cup Seasonal herbs and/or greens, such as sorrel, nettles, or dandelion greens.
  • 1 Small hot chili pepper, such as serrano or jalapeno.
  • 3 Tablespoons Freshly squeezed lime juice (about 2 small limes)
  • Kosher salt and freshly ground black pepper
  • 2/3 Cup extra-virgin olive oil

DIRECTIONS:

1. In a food processor, combine the garlic, herbs and greens, chili pepper, lime juice, and a little salt. Pulse to combine. With the motor running, drizzle in the oil. Add more salt and black pepper to taste.

2. Alternatively, make the sauce by hand with mortat and pestle. Pound the garlic, herbs and greens, and chili pepper to a paste. Add the lime juice, salt, and pepper, then slowly whisk in the oil.

3. Let sit about an hour before serving to allow the flavors to marry.