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45 minutes
Prep: 20 minutes
Cook: 25 minutes
289 calories per serving view nutrition facts
4 servings
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| Tartar sauce | |||
| 1/2 | cup | mayonnaise | |
| 1 | tablespoon | onion | chopped |
| 1 | tablespoon | basil | |
| 2 | teaspoons | capers | chopped |
| 1/4 | teaspoon | lemon zest | grated |
| Burgers | |||
| 1 | pound | cod fillets | boneless |
| 2 | tablespoons | onion | chopped |
| 1 | tablespoon | lemon juice | |
| 1/2 | teaspoon | salt | |
| 1/8 | teaspoon | black pepper | freshly ground |
| 1 | large | egg white | |
| 1/4 | cup | bread crumbs | |
| 2 | teaspoons | vegetable oil | |
| 4 | each | english muffins | |
Heat grill.
Make Basil Tartar Sauce: Combine all ingredients in small bowl.
Cover and refrigerate.
Makes 1/2 cup.
Process fish in food processor, pulsing just until shredded.
Add onion, lemon juice, salt and pepper; pulse briefly to blend.
Transfer to medium bowl; stir in egg white and bread crumbs.
Shape into four 1/2-inch-thick patties.
Brush both sides of patties with oil.
Grill over medium-hot heat 4 to 5 minutes per side, until browned and cooked through.
Meanwhile, grill tomato slices 3 to 4 minutes per side.
Place burgers on bottoms of English muffins.
Top each with 2 tablespoons tartar sauce, tomatoes and basil leaves.
Top with muffins. Serve with potato chips, if desired.
| % Daily Value* | |
| Total Fat 13.0g | 21% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 789mg | 33% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.0g | |
| Protein 28.0g | 57% |
| Vitamin A | 3% | Vitamin C | 10% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Comprehending all the different cuts of beef can be a little confusing. For example, did you know that a strip steak, New York strip, Kansas City steak, club steak, shell steak, and top loin steak all come from...
I just used the marinade from this, leaving out the liquid smoke (never have any in the house) and the cayenne pepper (too hot) and adding crushed garlic. I used it on and grilled chicken pieces. It had a wonderful flavor and left the chicken very moist.
A delightful gourmet recipe brought to you by Real Food Direct
