Coho Burgers

Arguably more flavorful than a classic burger, this here’s a spiced out twist on a fish burger featuring Alaska Gold Seafood’s coho trim meat, canplified with cumin and chili, heaps of fresh herbs, brightened with a mango yogurt sauce and served on my personal fave: brioche.

Tingredients:

·       1 lb Alaska Gold Salmon Coho Trim

·       2 eggs

·       3 spring onion (white part, split and chopped)

·       2 cloves garlic (minced)

·       1 tbs kosher salt + more to taste

·       1 tbs ground cumin

·       1 tbs ground chili or cayenne

·       1 bunch fresh mint (chopped)

·       1 bunch cilantro (chopped)

·       ½ cup whole fat Greek yogurt

·       ¼ cup of water plus more as needed

·       ¼ ripe mango (cut into ½ cm cubes)

·       Baby arugula to taste

·       4 brioche buns

·       5 tbs olive oil

1.       Thaw the coho under refrigeration and add to a bowl along with the onion, garlic, eggs, salt, cumin, chili powder, 2/3 of the fresh mint, and all of the cilantro. Mix well and set aside.

2.       In another small bowl, mix the Greek yogurt, mango, the rest of the mint, the water and a pinch of salt. Add more water (or more yogurt) to get the desired consistency.

3.       Get a skillet going over medium high heat and add 2 tbs olive oil. Split the coho burger mix into 4 and add to the pan, shaping into patties of the desired width. Fry until golden brown and flip, repeating the process with more oil. Remove when golden brown and set aside.

4.       Drizzle the buns in olive oil and grill in a medium skillet until golden brown.

5.       Dress the bottom buns with the yogurt sauce, followed by a coho patty, then a handful of arugula, and finally the top bun.

(can also be made as sliders on dinner rolls)

Canoy!

Serves 4