HONEY GINGER COD BURGERS
1 ½ lbs. fresh cod, cut into 1 inch cubes
1 cup fresh bread crumbs
1/4 cup finely minced green onions
2 tablespoon Hoisin sauce
2 tablespoon finely minced cilantro
2 tablespoons D’Olivo Honey Ginger White Balsamic Vinegar
1 teaspoon D’Olivo Garlic Infused Olive Oil, plus more for oiling
1 teaspoon D’Olivo Toasted Sesame Oil
1/4 teaspoon freshly ground Vietnamese Peppercorns
6 slices fresh pineapple (1/2 inch thick)
1 large red onion, sliced into thick rings
grainy, seedy buns or lettuce leaves (optional)
Place cod in a food processor. Pulse on and off 4 or 5 times until the cod is coarsely ground. Transfer to a mixing bowl and add bread crumbs, egg, onions, hoisin sauce, cilantro, D’Olivo Honey Ginger Balsamic, D’Olivo Garlic Olive Oil, D’Olivo Toasted Sesame Oil, and pepper. Mix gently with clean hands.
Form cod mixture into 6 half-inch thick patties. Wet hands to prevent sticking if necessary. Place patties on a parchment–lined pan and stick in freezer while grilling pineapple and onion rings.
Lightly oil a grill pan with D’Olivo Garlic Olive Oil and place over medium high heat. Grill pineapple and onion rings until onions have softened and both sides have nice grill marks. Cover and keep warm.
Re-oil the grill pan and cook burgers over medium-high heat for about 3 minutes per side or until cooked to desired doneness. Don’t overcook cod burgers or they will be dry.
Serve hot patties topped with the grilled pineapple and onion rings on buns or between lettuce leaves.