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With countless iterations the world over, it seems inconceivable to think that a burger could have a stake in the game of originality.

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October 20, 2020
Ingredients
SERVINGS:
OPAH BURGER
1 pound ground opah (abductor cut)
2 teaspoons ground black pepper
1 teaspoon salt
1 egg
CHIPOTLE BUTTERMILK AIOLI
1 cup mayo
¹/³ cup buttermilk
3 cloves garlic, finely minced
½ teaspoon ground dried chipotle pepper
1 ½ teaspoons ground cumin
½ teaspoon lemon juice
1 teaspoon Worcestershire sauce
FOR ASSEMBLING
4 brioche or Hawaiian burger buns
Lettuce, sliced tomato, thinly sliced red onion, and pickles to serve

Tom Logsdon, owner of the unassuming Balboa Bar and Grill in Bankers Hill, challenges the notion with the meaty opah burger.

This sustainably harvested fish can be found in various cuts at Catalina Offshore Products. Thanks to a Saltonstall-Kennedy grant, they’ve partnered with NOAA Fisheries to support a year-long initiative that educates local chefs, fishermen, and consumers on how to use the whole fish through free events like Ocean to Table at Portuguese Hall on September 24, 2019. The culinary tasting experience will showcase samples from leading chefs, aspiring to encourage more people to try opah in diverse and enticing dishes. Tickets are limited.

Thanks to Logsdon, you can make the opah burger at home. Prepare to be hooked because there really is nothing fishy about it.

» sandiegoopah.eventbrite.com

Instructions

Prepare the Burgers
Mix all ingredients in a large bowl and form into 4 quarter-pound burgers.
Use a heavy skillet or cast-iron pan over high heat with a touch of olive oil to cook opah patties, about 2 minutes on each side.

Prepare the Aioli
Mix all ingredients thoroughly and chill for 15 minutes.

Assemble
Toast buns and spread aioli evenly on the top and bottom halves. Layer with lettuce, tomato, onion, pickles, and the opah patty.

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