Mediterranean Asian Carp Burgers with Arugula, Tzatziki and Pickled Onions

Ingredients

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

Carp

  • 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

  • Arugula

Directions

Onions

  • 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.

Carp

  • 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!

Dirk FucikFish