Fish as Burger
The smells of summer: freshly cut grass, flowers blooming, dirt and herbs mixing in the backyard, the grill on. All the time. I associate summer with the smell of charcoal and wood burning, sooty and sweet, it fills the air and immediately elicits memories of meals shared outside.
While I love a good cheeseburger, where the cheese is nice and melted, the bun perfectly toasted and crisp, I try to limit my red meat consumption and instead eat a reasonable portion of fish and vegetarian options each week. But burger night is hard to say no to.
Instead of giving in, we just switch up burger night into something a bit more interesting, pairing our fish with the grill and bun instead. It's all the memories of burger night, but with a citrusy kick and plenty of smooth avocado.
Citrus Grill Fish Burgers
4 white fish patties ( You can buy premade patties or if you have time, make them yourself which is what we did using this recipe.)
1 grapefruit, peeled and sectioned
I red pepper, diced
2 green onions, diced
4 tablespoons lime juice
Salt and pepper
¼ teaspoon cumin
¼ teaspoon salt
4 bolillo rolls
Preheat grill. In a medium bowl, mix together grapefruit, red pepper, onions, 3 tablespoons of lime juice, and salt and pepper to taste. In a small bowl, mash the avocado with the remaining tablespoon of lime juice, cumin and salt.
Grill fish patties until cooked to desired doneness. Toast buns lightly on the grill. Place one patty on each toasted bun and top with a spoonful of grapefruit salsa. Spread avocado on the top side of the bun.
Makes 4 burgers.