Prepare to get hooked on this Korean-inspired fish burger that’s bursting with tangy sweet and spicy flavor! Makes 4 burgers. Recipe created for Catalina Offshore by Chef Steven Keifer of Kitchens for Good.
- 12oz opah abductor, ground
- 4oz opah belly, ground
- 1 egg (break the yolk and mix slightly)
- 2 Tbsp panko bread crumbs
- 2-3 Tbsp butter, 1/4”diced (place in the freezer)
- 4 slices provolone cheese
- 4 burger buns
- 3 Tbsp Kimchi plus liquid (store bought or homemade)
- 4 oz cabbage or broccoli slaw mix
- 1 Tbsp Gochujang Korean hot pepper paste
- 2 Tbsp avocado mayo (may substitute regular mayo)
- 1/4 cup Korean BBQ sauce (store bought, such as LEE KUM KEE)
- 1-2 tsp Gochujang Korean hot pepper paste
- Orange juice to taste
How to Prepare:
- In a bowl, mix the Kimchi Slaw ingredients and place in refrigerator until ready to use.
- In a small bowl or jar, mix the BBQ Sauce ingredients. Keep in refrigerator until ready to use.
- In a large bowl combine ground opah and half of the BBQ sauce (do not over mix). Add in the egg and panko and gently mix with hands until ingredients are incorporated. (If the opah mixture is too wet, add more panko. The result should feel like ground beef.) Finally, gently fold in the diced frozen butter.
- Divide opah mixture into 4 equal sized portions. Lightly toss from hand to hand, forming a ball and then patting into a disk shape. Place on a cookie sheet lined with parchment paper and repeat steps with remaining portions.
- Burger patties may be cooked to order but for best results place pan in freezer and allow patties to chill for at least 15 – 30 minutes.
- When ready to cook, heat a cast-iron skillet or griddle to medium-high heat (you can also grill them outdoors). Place patties down and cook about 3-4 minutes per side. If cooking from frozen, you may need to go 5-6 minutes per side. Allow patties to rest about 5 minutes.
- To plate, spread some of the BBQ sauce on toasted buns, and add an opah patty to the bottom bun. On top of the patty add a slice or two of provolone cheese and then follow that with a mound of kimchi slaw. Top with the other bun and enjoy!