Halibut Burgers with Olive Aioli

It’s my favorite time of the year, Halibut season!  Halibut season runs from about March to October and Canadian Halibut fisheries are some of the best managed in the world, thus something so important to support.  Please make sure you are buying halibut with the Oceanwise sticker or from your reputable fishmonger! As the weather starts to warm up, so do our grills and what better way to marry these two, then delicious Halibut burgers with a green olive aioli!  Grab some fluffy brioche buns, fresh lettuce and bite into this sustainable (and mouth watering) burger!  I think this is best enjoyed with our Pinot Gris for a delicate balance of acidity and richness  – Chef Stacy  

Recipe Serves 4

For the Burgers 

300 grams Halibut filet, diced
2 each Egg whites
2 tsp Salt
2 tsp Tabasco
1 tsp Soy sauce
1 each Lemon’s Zest
1 tbsp Chives
1 tbsp Parsley, chopped
1 tsp Canola oil 

1. In a food processor, blend 1/3 of halibut.  Once the mix becomes nice and smooth, add egg whites and mix until the fish mousse becomes nice and glossy. Season with salt, soy sauce and tabasco. 
2. Dice the remaining halibut into 1cm chunks. Toss with the chives, parsley and lemon zest.
3. In a bowl, fold together the mousse and diced halibut. 
4. If you’d like, take a small amount and cook in a pan to make sure the seasoning is to your liking!  Add salt if desired. 
5. Form Halibut mousse into 4 even balls.  If it’s a little loose, don’t worry, it will come together once it is cooked! 
6. On your grill, warm up a nice, seasoned cast iron pan (or flat top) over medium high.  Add oil and carefully drop in patties, flattening once they’re in the pan to desired thickness.  Cook until golden brown (about 3 minutes).  Flip and cook a further 3 minutes.
7. Remove from direct heat, close lid and let cook for another 4 minutes or until internal temperature hits 130F.  Remove from heat, dress burgers and enjoy! 

Green Olive Aioli 

2 each Egg Yolks
30 grams Mustard
1 each Lemon’s worth of juice
30 grams Olive Brine
30 grams White wine vinegar
200 ml Olive Oil
300 ml Canola Oil
100 ml Minced Olives  

Procedure: 

1. Bring all ingredients to room temperature.
2. In a food processor, combine egg, egg yolks, mustard, lemon juice, olive brine and white wine vinegar.  If you’re really daring, mix with a whisk in a bowl, but I promise you, the food processor is easier and your aioli will be much thicker! 
3. With the robot coupe running, gently stream oils into mixture until it all comes together and is nicely emulsified. Add olives and blitz for another few seconds.  
4. Salt to taste.