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Gochujang pollock burgers, anyone?
You may be all, “gochu-what?” but trust me on this. Now is the time to be seeking out this spicy Korean condiment and adding it to absolutely everything.
Start simple, like with these gochujang pollock burgers. They’re a great option for summer, especially because they are ready in a flash. I’m totally down with using some shortcuts on the way to a great meal, aren’t you?
I picked up these Trident Seafoods® Wild Alaskan Pollock Burgers at Costco last week. We eat fish weekly, but my kids aren’t always enthused about salmon, even if it’s salmon kebabs. The mild flavor of pollock means it’s easy on the kids’ expanding palates, and the adults can enjoy the Korean-influenced customizations.
Plus, everyone loves a burger! I serve them up on whole wheat buns, and offer crisp lettuce leaves for those who prefer a lighter meal. I like Bibb lettuce best for burgers, but sturdy green leaf lettuce or larger Romaine leaves work as well.
You can slice up the burgers and make them into tacos or wraps, as well. Being able to change up dishes like this on the fly are part of what makes them so great for family meals.
Considering how often we incorporate fish into our diets, I appreciate that these Alaskan Pollock Burgers are wild-caught. Sustainability is important to me in all the foods we eat, so I make sure to look for the best choices in our seafood. Choosing the best seafood and combining it with our favorite flavors makes dinner something to look forward to.
Plus, spicy foods and fermented foods have been shown to have health benefits, making this meal even better for you. Once you factor in all the benefits of eating fish like omega-3s and lower cholesterol, it’s kind of a no-brainer. Which is ironic, because eating fish actually helps your brain.
Gochujang Pollock Burgers
- 3 cups shredded cabbage
- 1 cup prepared kimchi, with liquid
- 2 tablespoons rice vinegar
- 1/3 cup mayonnaise
- 2 tablespoons gochujang
- 1-2 teaspoons lime juice
- Pinch salt
- 4 Trident Seafoods Wild Alaskan Pollock Burgers, frozen
- 4 buns, or 8 Bibb lettuce leaves
- Prepare grill for moderate heat.
- In a large bowl, combine cabbage, kimchi, and rice vinegar. Let rest so the flavors meld and the cabbage wilts.
- In a small bowl, stir together mayonnaise, gochujang, lime juice, and salt. Taste and adjust to your liking, adding more mayo or gochujang as needed.
- Grill pollock burgers over moderate heat for about 4 minutes per side.
- Spread buns with sauce, add burger, and top with more sauce and kimchi slaw. Serve immediately.