Cod, White Bean, and Artichoke Blended Burger with a Greek Yogurt Tartar Sauce

Check out our recipe for these cod, white bean, and artichoke blended burgers topped with homemade Greek yogurt tartar sauce and peppery arugula salad for a satisfying summertime meal.

Course Main Course

Prep Time 15

Cook Time 30

Servings (click to scale)

Calories 380kcal

Ingredients

1 lb dry navy beans
5 quart water
1 lb cod
1 Tbsp canola oil
1/8 tsp kosher salt
1/4 tsp ground black pepper
1/2 Tbsp lemon zest
1 tsp fresh lemon juice
6 oz canned artichoke hearts chopped
3/4 cup Panko breadcrumbs
2 Tbsp fresh dill chopped
3/4 cup plain Greek yogurt
1/4 tsp ground black pepper
2 Tbsp dill hamburger sliced pickles chopped
2 Tbsp capers drained and chopped fine
2 tsp fresh lemon juice
2 cup arugula
1 Tbsp fresh lemon juice
1 Tbsp olive oil
8 each whole wheat hamburger bun
32 sprays cooking spray

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Instructions

Soak beans in water overnight. Cook navy beans in boiling water until tender, drain. Mash (or use food processor) to mash 75% of beans. Combine with whole beans and set aside.
Place cod on a sheet tray. Drizzle with oil, sprinkle with salt and pepper. Bake in a 350*F oven until cooked through, about 10-15 minutes. Flake cod and chill.
In a bowl combine mashed and whole beans, flaked cod, artichokes, egg, breadcrumbs, lemon juice and lemon zest. Mix evenly. Form into 4 oz. wt. patties. Sear patties until an internal temperature of 155*F is attained.
Meanwhile, in another bowl, whisk together dill, Greek yogurt, black pepper, dill pickles, capers and lemon juice.
Toss together arugula, lemon juice and olive oil.
Layer each whole wheat bun with tartar, patty, and then arugula salad.

Notes

Recipe originally feature on Flik blog.

Nutrition