Smoked Whitefish Burgers with Cherry Maple Glaze and Dressed Field Greens

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


6 tablespoons butter, divided
4 tablespoons minced celery
4 tablespoons minced red bell pepper
4 tablespoons minced onion
1 1/2 pounds boneless, skinless smoked whitefish, flaked
3 eggs, lightly beaten
1 cup fresh breadcrumbs
3 teaspoons dill
2 teaspoons Old Bay Seasoning (or other seafood seasoning)
1 teaspoon freshly ground black pepper
3/4 cup mayonnaise
6 crusty rolls, split

1 cup maple syrup
1 cup cherry juice
6 tablespoons dijon mustard

1/2 cup glaze (from above)
4 tablespoons cider vinegar
3 cups field greens or spring mix
1/3 cup dried cherries
1/4 cup coarsely chopped walnuts
1/4 cup thinly sliced red onion

Oil for grill



Preheat a gas grill to medium high temperature.

Melt 3 tablespoons butter in a large grill-safe skillet over medium heat. Add celery, bell pepper, and onion, and sauté on grill until softened, about 5 minutes. Place in a medium-sized mixing bowl. Add whitefish, , egg, breadcrumbs, dill, Old Bay Seasoning, pepper, and mayonnaise. Mix lightly. Form into four patties. Refrigerate, and let sit for 15 minutes to blend flavors.

Place maple syrup, cherry juice and mustard in a small grill-safe saucepan. Place on grill, and bring to a boil. Cook for 6 minutes, or until reduced and thickened. Reserve 1/2 cup glaze and chill it.

Grease grill with oil, and place whitefish burgers on it. Cook for 3–4 minutes per side, or until burgers are golden brown. Spoon remaining glaze equally over top of whitefish patties. Cook an additional two minutes to set glaze. Spread the remaining butter on the split buns, and toast them until golden.

Whisk reserved glaze with cider vinegar. Toss with salad ingredients until coated.

To assemble, place whitefish burgers on the toasted bun bottoms. Add the dressed field greens salad. Add top bun, and serve immediately.