carp burger
recipe facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individually
Grilling time:
⧗ individually
Grill(s) & Equipment:
• Plancha or grill plate
Ingredients
• 500 g carp fillets without skin and bones
• Breadcrumbs as needed
• 1 egg
• Salt, pepper or fish seasoning (here: Teichzauber from Stiftlandgriller e. V.)
• 4 pretzel buns
• chili flakes
• 1 handful of wild lettuce or arugula
• 1 onion, cut into thin rings
• ½ cucumber, cut into thin slices
• 1 tomato, cut into thin slices
• Honey-mustard-dill sauce (ready-made product)
• some oil for grilling
preparation
➊ Prepare the carp fillets in a similar way to minced meat, using a knife to cut them into fine cubes, then season. Add the egg and knead with your fingers until the mixture comes together noticeably. If it is not firm enough, you can add breadcrumbs. Shape the fish mixture into 125 g patties or portion them and then smash them on the fire, grill plate or plancha to make smashed burgers. Make sure to keep it cool until grilling.
➋ Grill the patties with a little oil over medium heat to get a nice branding. Then let them cook on the edge of the fire plate or at moderate heat.
➌ In the meantime, prepare the ingredients for assembling the burgers. Cut the buns open, butter them and place them on the grill plate for a short time to toast.
➍ Spread the bottom of the buns with honey-mustard-dill sauce as desired and spread a few cucumber slices and half of the lettuce on top. Place a patty on top and cover with honey-mustard-dill sauce. Top with the remaining lettuce, onion rings, cucumber and tomato slices and put the bun lids on. Secure with a skewer if necessary and serve.
Recipe by Stiftlandgriller e. V.
The Stiftlandgriller e. V. is a registered grill club with its own grill & BBQ competition team. The club was founded in 2016 by friends around Karsten Heßing with the aim of preserving and promoting the grill culture of its region in the Upper Palatinate. Karsten is the first chairman and member of the grill team "BBQ-Brew-Crew". www.stiftlandgriller.de
Recipe from FIRE&FOOD Magazine 04/2024
