Healthy and Delicious Egg Burger with Norwegian Mackerel
A Fantastic Combination of Tender Norwegian Mackerel Patty and Moist Egg! The Perfect Egg Burger Recipe, Ideal for Picnic Lunches.
Inspired by the idea of using mackerel to create tteokgalbi (Korean grilled short ribs) for burger patties, we decided to create a healthier burger option by incorporating plenty of fresh eggs. This special burger recipe combines the rich nutrition and soft texture of Norwegian mackerel with simply cooked, tender eggs, making it a healthy choice enjoyable for all ages. Its appealing presentation and satisfying taste also make it a perfect fit for picnic lunch boxes.
Main Ingredients- Norwegian Mackerel Boneless Fillets 1/2 pack (approx. 150g)
- Eggs 6
- Green Onion 1/4 stalk (white part mainly)
- Minced Garlic 1 Tbsp
- Glutinous Rice Flour 1 Tbsp
- Tomato 1/2
- Onion 1/4
- Green Chili Pepper 1 (optional, adjust spiciness)
- Ginger Powder a pinch
Seasoning and Others- Soy Sauce 1 Tbsp
- Cooking Wine 1 Tbsp
- Toasted Sesame Seeds 1/2 Tbsp
- Sugar 1/2 Tbsp
- Sesame Oil 1 tsp
- Black Pepper a pinch
- Salt a pinch (for seasoning adjustment)
- Soy Sauce 1 Tbsp
- Cooking Wine 1 Tbsp
- Toasted Sesame Seeds 1/2 Tbsp
- Sugar 1/2 Tbsp
- Sesame Oil 1 tsp
- Black Pepper a pinch
- Salt a pinch (for seasoning adjustment)
Cooking Instructions
Step 1
Today, we’re going to make a delicious egg burger using Norwegian mackerel and fresh eggs, perfect for a picnic lunch box! It’s a special burger that looks as good as it tastes!
Step 2
Prepare 1 pack of fresh Norwegian mackerel boneless fillets (approx. 300g). Since it’s already boneless and skinless, preparation is much easier.
Step 3
Prepare the vegetables and eggs for the burger. Thinly slice the tomato. Finely chop the onion, green onion, and green chili pepper (if using). Pre-boil the eggs (boiling for about 10-12 minutes will result in hard-boiled eggs).
Step 4
If there’s any remaining skin on the mackerel fillets, make a small cut with a knife and peel it off. Removing the skin results in a softer texture. However, it’s also fine to use them with the skin on if this step is difficult.
Step 5
Use paper towels to thoroughly pat the mackerel fillets dry on both sides. Removing excess moisture helps the patties hold together better when forming them and prevents oil splattering during cooking.
Step 6
Now it’s time to mince them finely. Use a knife to mince the mackerel fillets as finely as possible. Mincing them like you would for tteokgalbi will result in a softer patty texture. You can also use a food processor.
Step 7
Place the finely chopped onion, green onion, and green chili pepper into a food processor and process until finely ground. Grinding the vegetables finely ensures they mix well with the mackerel and don’t separate from the patty.
Step 8
In a large bowl, combine the finely minced mackerel and the ground vegetables. Add the minced garlic, a pinch of salt, and a generous amount of ginger powder. Mix everything together with your hands, as if kneading, until well combined.
Step 9
In a separate small bowl, mix the soy sauce, cooking wine, sugar, toasted sesame seeds, sesame oil, and black pepper to make the seasoning sauce. Add this sauce to the mackerel mixture from step 7 and mix thoroughly again until the flavors are well incorporated. Taste and adjust seasoning with salt if needed.
Step 10
Add 1 Tbsp of glutinous rice flour and knead the mixture thoroughly. The glutinous rice flour will make the patties tender and give them a chewier texture when cooked. Knead vigorously for about 3-5 minutes.
Step 11
Form the mixture into round patties (burger-sized). Heat some oil in a frying pan over medium-low heat. Place the patties in the pan and cook until golden brown on both sides. Ensure they are cooked through by cooking slowly over medium-low heat. (Since these are egg burgers, it’s crucial they are cooked completely inside).
Step 12
Slice the hard-boiled eggs in half. Now it’s time to assemble the burgers. On the bottom half of a burger bun (or bread), layer the sliced egg, fresh lettuce leaves (or arugula), a slice of cheese, the golden-brown mackerel burger patty, and tomato slices. Finish by placing the other half of the sliced egg on top.
Step 13
Insert skewers into the burgers to secure them in place. This helps the burgers stay together and makes them easier to eat.
Step 14
Carefully arrange the beautifully crafted Norwegian mackerel egg burgers on a nice square plate. The vibrant colors look truly appetizing, don’t they?
Step 15
Voila! The egg burgers, made with the perfect blend of nutritious Norwegian mackerel and tender eggs, are complete. They are a special burger that offers both a satisfying meal and excellent health benefits.
Step 16
The weather suddenly turned lovely, making me feel like taking a spontaneous trip somewhere! On days like these, packing a delicious lunch box for a picnic is the best way to lift your spirits. I think I’ll prepare a tasty lunch box today too.
Step 17
Today’s lunch box includes mackerel croquettes, the freshly made moist egg burgers, and hard-boiled eggs. It’s a hearty and satisfying selection.
Step 18
Don’t forget the cold cider, which is a perfect match for the egg burgers! The crisp carbonation cuts through any richness, making the burger even more enjoyable.
Step 19
Why not indulge in happiness while enjoying these egg burgers, made even more special and delicious with nutritious Norwegian mackerel? Enjoy your meal with this recipe!
