Pacific Saury & Yuzu Hamburger Patty Recipe

Name: Pacific Saury & Yuzu Hamburger Patty
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 240 grams Pacific saury (minced); 40 grams Chicken cartilage; 10 grams Dried hijiki; 2 Japanese leek; 1/2 Yuzu; 1 Egg; 1 dash Salt; 1 dash Pepper; 2 tbsp Katakuriko; 1 dash Oil; 1 Parsley (to decorate); 1 Japanese-style sauce (store-bought)

Servings: persons

240 grams Pacific saury (minced)
40 grams Chicken cartilage
10 grams Dried hijiki
2 Japanese leek
1/2 Yuzu
1 Egg
1 dash Salt
1 dash Pepper
2 tbsp Katakuriko
1 dash Oil
1 Parsley (to decorate)
1 Japanese-style sauce (store-bought)

1
Rehydrate the hijiki and finely chop.
2
Finely chop the green onion.
3
Quickly boil the chicken cartilage and finely slice.
4
Mix the hijiki, green onion and chicken cartilage into the minced saury.
5
Mix in the grated yuzu peel along with the egg, salt, pepper, and katakuriko.
6
Split the mixture into 4 equal portions and shape.
7
Then cook in a frying pan.
8
Transfer the cooked hamburger steaks to a plate, pour on some Japanese-style sauce and garnish with parsley to finish.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 240 grams Pacific saury (minced), 40 grams Chicken cartilage, 10 grams Dried hijiki, 2 Japanese leek, and more.

Yes, Pacific Saury & Yuzu Hamburger Patty falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pacific Saury & Yuzu Hamburger Patty

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