Char Burgers

Char Burgers

Char Burgers


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.


1 pound boneless, skinless arctic char fillets
⅓ cup panko bread crumbs
¼ cup finely diced scallions
¼ cup finely diced red bell pepper
1 teaspoon prepared horseradish
1 large egg white
2 teaspoons wasabi fumi furikake
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
4 onion buns
Kewpie mayonnaise, for serving (optional)