How to make it

  • For the marinade, get a medium-sized measuring cup with spout. Mix the marinade ingredients in the cup and adjust to taste. More heat can be added through higher amounts of ginger, garlic, jalapeno, Sriracha and/or Tabasco. When marinade is adjusted to your taste, pour over the fish. Sprinkle the top of the fish with lemon pepper and garlic powder. Let rest about 15-20 minutes. Be careful to not add too much teriyaki or soy, or your fish will be too wet, because you're going to add the marinade to the shredded fish. Also, the sauces have a lot of salt.
  • I laid out the fillet in a 11"X7" Pyrex dish and poured the marinade over the fish, let it rest for about 20 minutes, then fork-split the fish and put it and the marinade in the food processor with the chopped green onions. I pulsed the fish being careful to not over-process. Transferred the fish back to the Pyrex dish, added the beaten egg and the bread crumbs, then formed four patties.
  • After marinade, follow directions above to complete. Grill on BBQ, Jenn-air or broil in oven. When I BBQ'd these, I used foil, so if they broke-up, the burger wouldn't fall through the grill.
  • I served these burgers over a bed of candied-ginger coleslaw. For slaw, mix all ingredients listed under "Ingredients for the Coleslaw."
  • Serve over toasted bun of choice.

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