1poundwhite fishsuch as snapper, grouper, or flounder
1medium zucchiniabout 12 ounces
½cupfresh breadcrumbs or panko
freshly ground black pepper
sliced pickles for serving
shredded cabbage for servingor lettuce
Brioche style hamburger buns for serving
For the homemade ketchup:
1cupred wine vinegar
For the ketchup:
In a medium saucepan, combine all the ingredients. Cook about 25 minutes until thickened. Puree using a blender, being careful when blending hot liquids as they can cause the blender top to explode. Use a dish towel to cover and hold the top firmly, or wait for it to cool slightly.
Strain through a fine mesh strainer and return to the pot. Continue to cook another 10 minutes until thickened, scrape into a bowl and let cool. Refrigerate until using.
For the fish burgers:
In a medium bowl, combine the dill, scallions, salt, and pepper. Grate the zucchini and add to the bowl, then chop the fish finely and add. Crack in the egg and add 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.
Place the fish burger on the buns and top with the ketchup, pickles, and lettuce or cabbage. Serve warm.