Walleye Burgers

[GPS]

I’ve been making these for a while and finally created a recipe that we enjoy.
Here’s the recipe. Be sure to freeze them and cook them frozen on a no stick pan or parchment.

 

[Outdorman]

Thank you very much

 

[petersaban]

I have always turned the big walleyes 5lb+ into fish patties/cake. Don't like keeping any that big but sometimes you just have too

 

[hawgseeker]

How long, at what temperature. Thanks for sharing!

 

[RJMP]

Thanks for the dinner inspiration tonight! These guys are chilling now. Tweaked it a little as the Asian beetles decimated all of the cilantro and parsley from my garden. So green onions, egg, pork panko (wife is GF) and went with a mix of Cajun seasoning, smoked garlic seasoning, a touch of Cayenne and black pepper. Still raw and smells delicious already.

 

[Red Hering]

Thanks for the dinner inspiration tonight! These guys are chilling now. Tweaked it a little as the Asian beetles decimated all of the cilantro and parsley from my garden. So green onions, egg, pork panko (wife is GF) and went with a mix of Cajun seasoning, smoked garlic seasoning, a touch of Cayenne and black pepper. Still raw and smells delicious already.

Looks fantastic @RJMP !! and I will be listening for the dinner bell!!

 

[RJMP]

Looks fantastic @RJMP !! and I will be listening for the dinner bell!!

Dinner is served! Turned out Fantastic @GPS

 

[Red Hering]

Dinner is served! Turned out Fantastic GPS

Good job!! & it looks fantastic!! @RJMP I can smell it from here!! lol Cheers!!

 

[GPS]

RJMP I like your patti form. Where did you get it?I use an ice cream scoop for consistancy but that addition would be nice.

 

[RJMP]

RJMP I like your patti form. Where did you get it?I use an ice cream scoop for consistancy but that addition would be nice.

@GPS It's a LEM HD Burger Press I purchased off Amazon about 5 years ago and came with a 1000 sheets of the precut wax papers. It's a heavy casting, easy to clean and does a great job. For beef I usually weigh out giant meat balls at 4-6oz and once you set the depth of the cavity for the first one they all come out identical. If you place an extra top sheet over the ball before pressing it wraps tightly around the patty and down to meet the bottom sheet so they can be frozen without any freezer burn.

www.amazon.ca/gp/aw/d/B002L7WRZ6?psc=1&ref=ppx_pop_mob_b_asin_title