Recipes & Food Styling
Don’t love sardines? I promise you these burgers will change your mind!
Yes, tinned fish has an expiration date. Ironically, today, I checked the date on the sturdy little cans of sardines I have stashed in the pantry. After faithfully stocking the kitchen for nearly two years they expire this week! What a coincidence.
Sardines are so good for you! I order them by the case from Safe Catch. They provide calcium, iron, Omega-3 fatty acids, and Vitamin D. They support heart health and help fight inflammation, which is something I am always fighting due to my primary and secondary (breast cancer) lymphedema.
When you cook with sardines, rinse them really well in cold water and don’t add salt- they provide plenty of salt on their own. To chase off the hearty texture and fishy flavors, doctor them up good with plenty of smoky paprika, lemon juice, onions, garlic, and more.
Makes 6 servings
16 ounces (4 tins) sardines
2 small eggs
1 cup crushed club crackers
1/4 large red onion, diced
1/2 garlic clove, minced
1/2 cup mayonnaise
Juice of 2 fresh lemons
1 teaspoon hot Hungarian paprika
1/4 teaspoon freshly ground muti-color peppercorns
1/4 cup fresh curly parsley, chopped
Preheat the oven to 350 degrees.
In a large mixing bowl, combine all of the ingredients except for the parsley. Use 1 hand to mix everything together well. Form 6 2-inch balls, and place them on a parchment-lined baking sheet. With the palm of your hand gently press on each of the balls to flatten them a bit.
Bake the burger patties until they are thoroughly cooked all the way through, about 40 minutes.