The Hamptons abounds with fabulous produce, seafood, meats, and cheeses as well as talented and famous chefs, restauranteurs, and food writers. We were introduced to Stacy Dermont and Hillary Davis at a local farmers' market. Stacy was an editor and writer at a local paper and working at the market and Hillary was fresh from writing a new cookbook. The pair recently teamed up to write The Hamptons Kitchen, an homage to “seasonal recipes pairing land and sea” and includes this recipe. Delicious, versatile, and accessible, the burger works equally well with a wide variety of finfish and shellfish. Our problem is deciding which one to use.

Hamptons Fish Burger with Microgreens

from The Hamptons Kitchen: Seasonal Recipes Pairing Land and SeaHamptonsKitchen HamptonsFishBurger 500px

  • 1 tablespoon grapeseed oil
  • 1¼ pounds raw white fish fillets (or 1 pound cooked fish)
  • Fine sea salt (to taste for raw fish)
  • Freshly ground black pepper, to taste for raw fish, or ½ teaspoon for cooked fish
  • 1 medium carrot, grated
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • 2 tablespoons whole yellow mustard seeds
  • 1 tablespoon chopped dried Atlantic kelp or nori (optional)
  • ⅛ teaspoon ground white pepper
  • ⅛ teaspoon smoked hot paprika
  • 1 large egg, lightly beaten
  • Up to 1 cup Italian seasoned bread crumbs
  • Hot sauce (optional)
  • Burger buns (optional)
  • 1 cup microgreens
  • Amagansett Sea Salt

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

If starting with raw fish, brush with oil. Place the raw fish fillets on the baking sheet, then turn them over to coat them in the oil. Sprinkle the raw fish with fine sea salt and pepper and place the sheet in the oven. Cook the fish about 10 minutes for each inch of thickness, just until it appears opaque. Remove the fish from the oven and proceed below.

Place the cooked fish in a medium mixing bowl. Break up the fish with a fork and stir in the carrot, Parmigiano-Reggiano, mustard seeds, kelp, if using, ½ teaspoon black pepper, white pepper, and paprika. Then stir in the egg, followed by the bread crumbs. The amount of bread crumbs needed to create a firm consistency will vary with the types of fish used and the humidity. It may require up to a cup. Divide the burger mixture into four equal portions. Form each portion into a ball. Flatten the balls slightly to form patties.

Place the patties on the prepared baking sheet and bake for 10 minutes. Turn the patties over. Squirt the top of the patties with the hot sauce, if using. Bake about 5 minutes, until the patties are heated through.

Split the buns, if using, and place the patties on the buns, topping them with microgreens and Amagansett Sea Salt. Further dress and garnish the burger as you wish. Serve the patties hot.

Makes 4 large patties

Excerpted from The Hamptons Kitchen. Copyright 2020 by Hillary Davis and Stacy Dermont. Photograph by Barbara Lassen. Reproduced by permission of The Countryman Press. All rights reserved.