Mediterranean Asian Carp Burgers with Arugula, Tzatziki and Pickled Onions
8 cups red onion, thinly sliced
1 1/2 cups white vinegar
6 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon anise seed or anise star
2 bay leaves
1 dried red chili pepper or fresh serrano chili
2 lb Asian carp fillets, skinned and ground
2 tablespoons fresh garlic, finely minced
1 tablespoon lemon zest
4 teaspoons dry oregano or 2 teaspoons fresh oregano
4 teaspoons black pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon nutmeg, freshly grated
Use a mandolin or food processor to slice onions. In a non reactive sauce pan, put vinegar, sugar, salt, anise, bay leaves, and pepper. Bring to a boil, lower to simmer. Cook for 5 minutes. Add onions and simmer for 5 minutes. Let cool. Put in container with lid. Refrigerate untill ready to use. Keeps refrigerated for up to a month.
Combine all ingredients, mix well. Form into oval patties using 1/2 cup measure, makes 12 patties. Refrigerate for 30 minutes. Brush patties with canola oil before grilling. On a medium high grill, cook 4 to 5 minutes per side.
Cut pita in half, toast on grill. Slide burger into pita, add arugula, tzatziki, and onions. Take a big bite and enjoy!