Name: Florida Snapper Burgers
Yield: Serves 4
Cuisine: United States
Ingredients: 1¼ pounds skinless fresh red snapper fillets, cut into 1-inch pieces; 3 large egg whites, lightly beaten; 1 tablespoon Thai fish sauce; 1 teaspoon Coarse salt (kosher or sea), or more to taste; ¼ teaspoon freshly ground black pepper, or more to taste; ¼ teaspoon cayenne pepper, or more to taste; 2 tablespoons chopped scallions, both white and green parts; ½ cup Mark Militello’s Mango Barbecue Sauce (optional); 12 fresh spinach leaves, rinsed and patted dry; 3 to 4 tablespoons fresh bread crumbs; 2 tablespoons extra-virgin olive oil; 1 loaf French bread (about 16 inches long), cut in half lengthwise, then each half cut crosswise into 4 equal pieces; 2 tablespoons chopped fresh dill

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Here’s a “meatless” burger from one of the pioneers of the new Floridian style of cooking, Allen Susser of Chef Allen’s in North Miami Beach. Susser uses red snapper; in areas of the country where snapper isn’t available, you could use monkfish or halibut (you need a fish that contains a lot of gelatin). The texture of these burgers is rather like that of fish mousse, and the fish sauce and fresh dill make them exceptionally flavorful. In keeping with the tropical theme, Chef Allen’s serves