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Teriyaki Fish Burgers with Tempura Onion Rings
Author: Jackie
Ingredients
Burgers
  • 4 Wild Alaskan Pollock Burgers
  • 4 pineapple rings
  • ½ cup Teriyaki Sauce
  • ¼ cup mayonnaise
  • 2 teaspoons Sriracha
  • 4 Whole Wheat Burger Buns
  • Lettuce
  • Red Onion slices
Tempura Onion Rings
  • 2 large onions , cut into ¼-inch rings (preferably Vidalia or Spanish)
  • vegetable oil , for frying
  • 1 1 ?4 cups flour
  • 1 ?2 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1 ?4 cups ice water , plus more for soaking
Instructions
  1. Grill Burgers according to the package.
  2. While burgers are cooking baste with teriyaki sauce.
  3. Grill Pineapple rings with burgers for 1 minute on each side.
  4. Mix mayonnaise and sriracha.
  5. To assemble, spread a bit of sriracha mayonnaise on each bun, layer with Pollock burgers, pineapple rings, onion slices, and lettuce.
  6. Drizzle a bit of extra Teriyaki over the inside of the burger, if desired.
  7. To make the Tempura onion rings, soak sliced onions In a large bowl of cold water for 10 to 15 minutes. Let drain on paper towels.
  8. In a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360F on a deep-fry thermometer.
  9. In a medium sized bowl, whisk the flour, cornstarch, baking powder, and salt. Add the 1 ¼ cups ice water and stir, just until a batter forms.
  10. Working in batches, coat the onion rings with the batter, letting the excess drip off.
  11. Drop the rings into the oil and fry until light golden, about 2 ½ to 3 minutes.
  12. Transfer the rings to paper towels to drain, serve immediately.