Cheesy Fish Burgers (The Walleye Lucy)

1. 1

   Place fish into a blender and gently pulse on and off until the fish resembles ground meat. Season the ground fish with salt and pepper and separate into 8 pieces. Create 1/4-inch thick patties out of each one.

2. 2

   Fold the American cheese slices in half, twice making a square and stick into the middle of four of the patties gently pressing the cheese into the meat. Place the other four patties on top of the patties that have the cheese, seal the edges, and form into perfect burgers roughly 3/4-inch thick. Place into the freezer for about 5-10 minutes to chill. Don't skip this.

3. 3

   Remove burgers from the freezer and dredge in panko. Return to freezer for another 15-30 minutes.

4. 4

   Add butter and oil to a large skillet medium-high high heat. Once the butter has melted and turned frothy, gently place your burgers on the pan. Cook until golden brown (3-5 minutes) and flip. Cook for an additional 3-5 minutes, remove from the heat, season with additional salt, and set aside to rest.

5. 5

   Place your burgers on the buns, add a little tartar sauce, and enjoy! Be careful before biting in, so hot cheese doesn't ooze out and hurt you.

No additional tips available.