Asian Carp Burgers

Asian carp might be hard to find in most markets but with some advance planning it should be available and relatively inexpensive. The best way to purchase carp is pre-ground. At Dirk's, we tend to carry it on the weekends when we can sample it on our grill.

  • Our burgers were a huge hit at the 2012 Taste of Chicago where we cooked up and gave away 840 sliders in 2 hours and 20 minutes!

  • Dirk's Fish is also working with the Shedd Aquarium raising awareness of the Asian carp issues. We are featured on  the Great lakes video showing at the aquarium daily cooking up carp burgers and dogs.

  • My newest twist is to add one of my favorite cheeses, Cambozola to the inside of the burger. The soft cheese melts inside as the burger cooks and oozes out when you eat eat it, fantastic!

  • We should all embrace the use of Asian carp for food purposes. It is a great lean low fat protein and being a problem invasive species, eating it is a great solution. Have your friends over for burgers and they will be pleasantly surprised!


  • 2 pounds Asian carp fillets, ground

  • 1/2 cup panko bread crumbs( this is optional)

  • 2 tablespoons fresh garlic, chopped

  • 2 tablespoons olive oil

  • 1 tablespoon lemon zest

  • 4 teaspoons dry oregano or 2 teaspoons fresh oregano

  • 2 teaspoons black pepper

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon nutmeg


  • Combine all ingredients except panko crumbs. I like to grind the fish twice to make sure there are no more bones and to blend the spices. Add panko crumbs and form into patties or choose not to use breading. The burgers will be a little softer but just handle with care.

  • If you want to add cheese, use a soft cheese. Form a small ball of cheese and insert into the center of the burger. Form the burger around the cheese.

  • Cook for about 5 minutes per side on a hot grill, the cheese will start leaking out when they are almost done.

Dirk FucikGrilling