Fish Burger with Tartar Sauce (Walleye)

Sit back and enjoy the raving comments when family and friends bite into these moist and tender Walleye burgers, served with this easy homemade tartar sauce and all the tasty toppings.

Tartar Sauce:
1 cup mayonnaise (250 mL)
1 Tbsp. capers, chopped (15 mL)
1 tsp. lemon juice, freshly squeezed (5 mL)
1 dill pickle, finely chopped
1 small shallot, diced
1 green onion, chopped
1 pinch cayenne pepper
sea salt
black pepper, freshly ground

Burgers:
1½ lbs fresh walleye fillets, skin and bones removed (750 g)
1 egg white
1 Tbsp. potato starch (15 mL)
1 cup mozzarella cheese, diced into ¼" (0.5 cm) pieces (250 mL)
¼ cup red onion, finely diced (50 mL)
2 tsp. fresh dill, chopped (10 mL)
2 green onions, minced
1 lemon, freshly zested and juiced
sea salt
black pepper, freshly ground
¼ cup vegetable oil (50 mL)

To Serve:
6 burger buns, lightly toasted
6 Boston lettuce leaves
1½ cups creamy coleslaw (375 mL)
salt and vinegar potato chips

Make the Tartar Sauce:
In medium bowl, stir together mayonnaise, capers, lemon juice, dill pickle, shallot and green onion. Season with cayenne pepper and salt and pepper to taste. Cover and refrigerate until needed.

For the Burgers:
Rinse fillets under cold water and pat dry with paper towel. Divide fish evenly. Place one half into food processor; add egg white and sprinkle with potato starch. Pulse until smooth; about 1 minute. Transfer to mixing bowl and refrigerate.

Dice remaining fillets into ¼-½" (0.5 to 1-cm) cubes. Stir into refrigerated mixture along with the cheese, red onion, dill and green onions. Stir in ½ tsp. (2 mL) of lemon zest and 1 tsp. (5 mL) of lemon juice. Season with salt and black pepper; mix well. Cover and refrigerate for 30 minutes.
Scoop 6 equal sized balls. In large skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat. Place 3 fish balls in skillet and press with spatula to flatten about 1" (2.5 cm) thick. Cook for 4-5 minutes per side until burgers are fully cooked. Repeat with remaining oil and burgers.

Serve immediately on buns with lettuce leaves, coleslaw, tartar sauce and potato chips.

Makes 6 servings.