# Non-beef meat burgers

**URL:** <https://boards.straightdope.com/t/non-beef-meat-burgers/994699>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [December 16, 2023, 7:09pm UTC](https://boards.straightdope.com/t/non-beef-meat-burgers/994699 "2023-12-16T19:09:42Z")\
**Posts on this page:** 1\
**Showing post:** 50

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**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\
**Post date:** [December 17, 2023, 3:26am UTC](https://boards.straightdope.com/t/non-beef-meat-burgers/994699/50 "2023-12-17T03:26:06Z")

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> [@Gyrate](#):
>
> whereas whitefish only works in fried breaded patties.

Please pardon my snip, but I disagree. Granted, that whitefish _by itself_ makes a subpar burger option, but fish taco-style ingredients in a patty works great! I quote my version from a prior thread on fish sandwich/burgers.

> [@Fish sandwich ideas](https://boards.straightdope.com/t/fish-sandwich-ideas/946411/15):
>
> In general I’m more likely to make fish tacos than fish burgers because less work is needed. The last time I made homemade fish burgers, my mix was like this -
> 
> Moderate chop on cheap pacific cod from store, fine chop on red onion, green onion, jalapenos and cilantro. Season with salt, and a touch of my favorite hot sauce. Add egg mixed with a dash of lime as a binder. Form into patties and leave in fridge to chill and firm up (30 minutes or so). Using just a touch of remaining beaten egg for adherence, generously apply a coating of panko bread crumbs to top and bottom.
> 
> Cook in well seasoned cast iron pan on medium heat until done. I served on some store-bought telera rolls I keep for general purpose buns, but any decent bread would work. I find that since I prefer the slightly chunky bits of fish compared to @alovem, I prefer a softer bun so it’s less likely to fall apart as I chew through ciabatta, but I can’t deny I love ciabatta as well. 🙂

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