Halibut Burger with Blueberry Relish
This isn’t your average burger night. A flaky fresh halibut fillet is layered with homemade blueberry relish featuring local blueberries, crunchy fennel slaw, and bright citrus mayo, all tucked into a buttery Lepp’s Bakehouse brioche bun. Add a side of Lepp’s pickles, and you’ve got a delicious taste of summer in every bite.
Halibut Burger with Blueberry Relish
Ingredients
Citrus Mayo
2 eggs
2 egg yolks
3 Tbsp Dijon mustard
Zest and juice of 2 limes
Zest and juice of 2 lemons
1 tsp sea salt
1 tsp coarsely ground black pepper
2 cups canola oil
Blueberry Relish
2 tsp canola oil
1 small shallot, finely chopped
1 1/2 cups fresh or frozen blueberries (divided)
1 1/2 Tbsp honey
1 1/2 Tbsp balsamic vinegar
1/2 tsp sea salt
1/2 tsp coarsely ground black pepper
Fennel Slaw:
1 bulb fennel, halved and core removed
1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
Sea salt and coarsely ground black pepper
Roasted Halibut
4 (4 to 5 oz) skinless halibut fillets
Sea salt and coarsely ground black pepper
1 Tbsp canola oil
2 Tbsp unsalted butter
2 sprigs thyme, leaves only
1 lemon, halved
4 soft hamburger buns
4 dill pickles, halved lengthwise, to serve
Instructions
In a food processor or blender (or use an immersion blender), combine the eggs, egg yolks, mustard, lime zest and juice, lemon zest and juice, and salt and pepper. With the machine running, slowly add the oil in a thin steady stream until the mixture is emulsified and thickened and all the oil has been incorporated. Taste and adjust seasoning with more salt, pepper, or citrus if desired. Can be made ahead of time; will keep refrigerated for up to 3 days.
Heat the oil in a skillet over medium heat. Add the shallots and sauté for 5 minutes or until tender and translucent. Add 1 cup of the blueberries, honey, vinegar, and salt and pepper. Cook for 12 minutes or until saucy and the blueberries have broken down. Remove the pan from the heat and stir in the remaining ½ cup of blueberries. Set aside to cool. (Relish can be made and refrigerated several days ahead.)
Using a mandoline or sharp knife, slice the fennel paper thin. Toss in a bowl with the oil and lemon juice. Season with salt and pepper to taste.
Use paper towels to pat the fish dry, and season with salt and pepper. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.) Reduce the heat to medium and cook for 2 to 3 minutes; a golden crust will have formed on the flesh. Flip the fillets over and add the butter, the thyme, and a squeeze of lemon over each fish. Cook, basting with the butter juices, for another 3 to 4 minutes or until browned and almost opaque all the way through. Transfer to a plate.
Assemble the burgers with the fish, fennel slaw, and citrus mayo. Serve with blueberry relish and a dill pickle.
