Best 6 Arctic Char Burgers Recipes

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Arctic char, a cold-water fish native to the northern regions of the world, is a highly prized culinary delicacy known for its delicate flavor and rich nutritional profile. When used in burgers, arctic char offers a unique and delectable culinary experience. This article aims to guide you in preparing delectable arctic char burgers that will tantalize your taste buds and elevate your culinary skills. We will delve into the selection of the finest ingredients, the art of crafting the perfect patty, and the secrets of achieving a harmonious balance of flavors. With step-by-step instructions and expert tips, you will embark on a delectable journey that culminates in a mouthwatering arctic char burger masterpiece.

Here are our top 6 tried and tested recipes!

CHAR-BURGERS



Char-Burgers image

Arctic char replaces beef in this flavorful fish-based take on a grilled burger. Everybody loves a good charbroil burger, right? Well, I love a good char-burger; that is, a burger composed of Arctic char, a member of the salmon family that is not only darned good for you (omega fatty acids...you can never have too many), but sustainable as well. I often buy Alaskan char in that state of suspended animation called "frozen." That way, any night is burger night. This burger recipe calls for Kewpie mayonnaise, a Japanese version of mayo that includes MSG and rice wine vinegar. Its distinctive squeeze bottle is all but ubiquitous in Asian markets, but if you don't have it, love the mayo you're with. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia

Provided by Sarah Chanin

Categories     Mains

Time 1h25m

Number Of Ingredients 12

1 pound boneless, skinless arctic char filets
1/3 cup panko breadcrumbs
1/4 cup finely diced green onion
1/4 cup finely diced red bell pepper
1 teaspoon prepared horseradish
1 large egg white
2 teaspoons wasabi fumi furikake
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
4 onion rolls
Kewpie mayonnaise, optional for serving

Steps:

  • If the char is frozen, thaw at room temperature about 30 minutes before chopping. If it's raw, freeze for 30 minutes first. Chop the char into 1/4-inch cubes and transfer to a medium mixing bowl.
  • Fold in the panko, scallions, bell pepper, horseradish, egg white, fumi furikake, kosher salt, and pepper.
  • Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties. Cover and refrigerate 30 minutes.
  • Heat the oil in a 12-inch cast-iron pan over medium-high heat until it shimmers. Add the burgers to the pan and cook until lightly browned, about 4 minutes. Flip and cook until lightly browned and the burger has reached an internal temperature of 135°F, another 3 to 4 minutes.
  • Move the burgers to a plate and rest for 3 minutes before serving on an onion roll with Kewpie mayonnaise.

OH MY ARCTIC CHAR!



Oh My Arctic Char! image

I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint.

Provided by melanienl

Categories     Seafood     Fish

Time 25m

Yield 2

Number Of Ingredients 9

1 (10 ounce) fillet arctic char, rinsed and patted dry
1 pinch sea salt to taste
1 lime, zested and juiced
¼ cup olive oil
¼ cup sherry wine
3 sprigs rosemary, leaves stripped
2 cloves garlic
ground black pepper to taste
1 teaspoon cayenne pepper, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
  • Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
  • Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.
  • Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 10.2 g, Cholesterol 38.3 mg, Fat 38.7 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 5.9 g, Sodium 455.3 mg, Sugar 0.8 g

GRILLED ARCTIC CHAR



Grilled Arctic Char image

This protein-packed grilled fish is delicious on its own or with a Spring Wheat Berry Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 4

Number Of Ingredients 6

4 (6- to 8-ounce) arctic char fillets, skin-on
Fine sea salt
Freshly ground pepper
1 tablespoon olive oil
Maldon sea salt
1 lemon, cut into wedges, for serving

Steps:

  • Preheat a grill pan over medium heat.
  • Using a sharp knife, make two vertical slices through the skin of fish fillets, taking care not to cut the flesh; season with sea salt and pepper.
  • Place fillets on grill, skin-side down, and grill until skin is crisp and fish is almost cooked through, about 3 minutes. Carefully turn fish and continue grilling until cooked through, 1 1/2 to 2 minutes. Sprinkle fish with Maldon sea salt and serve immediately with lemon wedges.

ARCTIC CHAR BURGERS



Arctic Char Burgers image

The Food Network personality Alton Brown is deeply in love with arctic char because it is sustainable, affordable and delicious in several applications. He punches up these fish burgers with horseradish and furikake, a Japanese seasoning mix that usually contains ground fish, sesame seeds, seaweed, sugar and MSG. He discovered it on the set of "Iron Chef America," which he hosted for Food Network. Of all the recipes in his book "EveryDayCook," it is his favorite.

Provided by Kim Severson

Categories     burgers, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 pound boneless, skinless arctic char fillets
1/3 cup panko bread crumbs
1/4 cup finely diced scallions
1/4 cup finely diced red bell pepper
1 teaspoon prepared horseradish
1 large egg white
2 teaspoons wasabi fumi furikake
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
4 onion buns
Kewpie mayonnaise, for serving (optional)

Steps:

  • If the char is frozen, thaw at room temperature for about 30 minutes before chopping. If it's raw, freeze for 30 minutes before chopping. Chop into 1/4-inch cubes and transfer to a medium mixing bowl.
  • Gently fold in the panko, scallions, bell pepper, horseradish, egg white, furikake, salt and pepper.
  • Divide the mixture into 4 portions and shape into 3/4-inch-thick patties. Cover and refrigerate for 30 minutes.
  • Over medium-high heat, heat the vegetable oil in a 12-inch seasoned cast-iron or other nonstick pan until the oil shimmers. Add the patties and cook for 4 minutes, or until lightly browned. Flip and cook for another 3 to 4 minutes.
  • Move the patties to a plate to rest for about 3 minutes, then serve on onion buns. Toasting the buns and adding a squeeze of the Japanese-style mayonnaise is optional but recommended.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 451 milligrams, Sugar 4 grams, TransFat 0 grams

ARCTIC CHAR WITH ARTICHOKES AND ZUCCHINI



Arctic Char with Artichokes and Zucchini image

In this recipe, the fish, vegetables and grain are all cooked in one dish for a convenient, fast and easy meal. It doesn't skip out on flavor either. Cooking the fish directly into the bulgur and vegetables creates a super flavorful side to the rich and meaty arctic char.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

12 ounces marinated artichoke quarters (about 1 1/3 cups), drained and chopped, plus 1 tablespoon marinade
1 medium zucchini, sliced
1 lemon, cut into 4 wedges
2 cloves garlic, crushed
1 medium shallot, sliced into rings
2 teaspoons fresh thyme
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
4 6-ounce skin-on arctic char fillets
3/4 cup bulgur
2 tablespoons finely chopped fresh chives

Steps:

  • Preheat the oven to 425˚ F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes.
  • Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes.
  • Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives.

Nutrition Facts : Calories 540, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 60 milligrams, Sodium 937 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 42 grams, Sugar 3 grams

ARCTIC CHAR BURGERS



Arctic Char Burgers image

Similar to salmon, arctic char makes great seafood burgers, served on a bagel thin and topped with quick-pickled cucumbers and onions.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 14

1 small Kirby cucumber, unpeeled, very thinly sliced
1/2 small red onion, thinly sliced
1/4 cup rice vinegar
1 teaspoon sugar
1 pound arctic char fillet, skin removed
1 tablespoon whole-grain mustard
1 tablespoon capers
1 tablespoon chopped fresh dill
Grated zest of 1 lemon
Kosher salt
1 tablespoon vegetable oil
1 large ripe tomato, sliced
4 bagel thins, plain or "everything," split and toasted
2 cups baby arugula

Steps:

  • Toss the cucumber and onions together in a medium bowl. Combine the vinegar, sugar and 1/4 cup water in a small saucepan and bring to a boil. Pour the hot vinegar mixture over the vegetables and toss. Chill until ready to serve.
  • Chop half of the arctic char into rough 1/2-inch chunks. Cut the remainder into a 1/4-inch dice. Put the larger pieces in a food processor and add the mustard and pulse to make a chunky paste. Transfer the paste to a bowl and stir in the rest of the arctic char, the capers, dill, lemon zest and some salt. Form the mixture into four patties, each about 4-inches in diameter.
  • Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown on the bottom, about 1 1/2 minutes. Flip and cook the other side until golden brown, about 1 1/2 minutes.
  • Put a slice of tomato on the bottoms of each bagel thin and sprinkle with salt. Top each with 1/2 cup of the arugula and a burger. Using a slotted spoon, scoop up some of the pickled cucumbers and onions and mound on top. Cover with bagel tops and serve.

Tips:

  • Use the freshest Arctic char fillets you can find. This will ensure that your burgers are moist and flavorful.
  • Don't overcook the burgers. Arctic char is a delicate fish, so it's important to cook it just until it's opaque in the center. Overcooked Arctic char will be dry and tough.
  • Use a variety of toppings to create unique and flavorful burgers. Some popular toppings for Arctic char burgers include lemon-herb butter, tartar sauce, remoulade, and roasted vegetables.
  • Serve Arctic char burgers with your favorite sides. Some popular sides for Arctic char burgers include french fries, coleslaw, and potato salad.

Conclusion:

Arctic char burgers are a delicious and healthy alternative to traditional beef burgers. They're easy to make and can be customized with a variety of toppings and sides. So next time you're looking for a new burger recipe, give Arctic char burgers a try!

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