Fish Burgers with Homemade Tomato Ketchup

I implore you, even if it’s only once in your life, to make your own ketchup. The issue, once you do, is it will be hard to return to the squeeze bottle. Start to finish the ketchup will take you around 40 minutes, but can be done ahead of time and refrigerated, and much of that time is hands-off cooking. Let us not forget about the fish burgers themselves, which are fresh and delightful. Adding shredded zucchini keeps them moist and healthy, and chopped dill brightens the flavors.

Fish Burgers with Homemade Tomato Ketchup

Prep Time 30 minutes
Cook Time 35 minutes
I implore you, even if it's only once in your life, to make your own ketchup. The issue, once you do, is it will be hard to return to the squeeze bottle. Start to finish the ketchup will take you around 40 minutes, but can be done ahead of time and refrigerated, and much of that time is hands-off cooking. Let us not forget about the fish burgers themselves, which are fresh and delightful. Adding shredded zucchini keeps them moist and healthy, and chopped dill brightens the flavors.
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Servings 8 large burgers

Ingredients
 

For the fish burgers:

  • 1 pound white fish, such as snapper, grouper or cod
  • 1 medium zucchini, about 12 ounces
  • 1 egg
  • ½ cup fresh breadcrumbs or panko breadcrumbs
  • 1 tablespoon chopped dill
  • 2 scallions, chopped
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • sliced pickles for serving
  • shredded cabbage for serving, or lettuce
  • Brioche style hamburger buns for serving

For the homemade ketchup:

  • 2 pounds ripe tomatoes
  • 1 cup red wine vinegar
  • ½ cup brown sugar
  • 3 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • ¼ teaspoon fennel seeds
  • 1 teaspoon dried oregano

Instructions
 

For the ketchup:

  • Combine all the ingredients for the ketchup in a medium saucepan. Cook about 25 minutes over medium heat until thickened. Puree using a blender, being careful when blending hot liquids as they can cause the blender top to pop. Use a dish towel to cover and hold the top firmly, or wait for it to cool down.
  • Strain the tomato mixture through a fine mesh sieve and return it to the pot. Continue to cook another 10 minutes until thickened, then scrape into a bowl and let cool. Refrigerate until using. Ketchup can be made a few days ahead.

For the fish burgers:

  • In a medium bowl, combine the dill, scallions, salt, and pepper. Grate the zucchini and add to the bowl, squeezing a little bit of the liquid out as you do, then chop the fish finely and add it to the bowl as well. Add the egg and the breadcrumbs, then using your hands, thoroughly combine the mixture. At this point it can be refrigerated for 4 hours until ready to cook.
  • Heat a large skillet with olive oil until hot. The oil should generously coat the bottom to avoid sticking. Form the fish into balls, (about a half cup) place in the pan and flatten into a patty. Repeat until the pan is full, not crowding them too much. Cook about 5 minutes per side over medium heat, until browned and cooked throughout. Remove to a plate and repeat with the remaining fish.
  • To serve, place the fish burger on the buns and top with the ketchup, pickles, and lettuce or cabbage.
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