This Asian-inspired fish burger is topped with miso mayo and quick ginger cucumber pickles.
Wild Alaska Pollock Burger With Miso
1/3 Cup Mayonnaise
2 Tablespoon White Miso
1/8 teaspoon Toasted Sesame Oil
1 Each English Cucumber, thinly sliced
Salt & Pepper
2 Tablespoon Pickled Ginger (chopped)
2 Tablespoon Pickled Ginger liquid
8 Each Burger Rolls (split and toasted)
1 Each Romaine Heart (leaves seperated, washed and dried)
Prepare Pollock Burgers according to package directions.
Combine mayonnaise, miso, and sesame oil in a small bowl.
Combine the cucumber, salt, pepper, and pickled ginger in a separate bowl. Stir in 2 tablespoons pickled ginger liquid and toss once more.
On the sliced sides of the buns, spread the mayonnaise mixture. Romaine leaves, Pollock Burgers, and cucumber mix are layered on top. Serve with the tops of the buns.
Use English, Persian, or Kirby cucumbers in the pickle mixture; simply slice them as thinly as possible.