Barbecues and tailgates are often chock-full of greasy hamburgers made with low-quality beef from big-brand meat packaging companies. While there’s nothing wrong with enjoying a favorite off the grill, why not try a healthier and more environmentally friendly version at your next get-together? With the cattle farming industry being the leading cause of methane production, swapping beef for delicious fish can be a tasty way to cut down on your personal contribution to greenhouse gas emissions.
While overfishing and destruction of marine ecosystems is also a significant issue, choosing the right brands can guarantee your conscience is clear and your belly is satisfied when chowing down on your fish burgers.When choosing a brand, look for ones that don’t catch in overfished stocks, avoid using fish aggregating devices (FADs), take steps to lower the carbon emissions from their boats, and avoid wasteful practices like shark finning.
Our friends at Safe Catch–see their recipes, shared below–provide healthy, regulated and environmentally-friendly fish that fits the bill. With mercury testing that is stricter than standard FDA guidelines, sustainable and fish-friendly fishing practices, and an aversion to wasteful fishing practices, these are perfect (and perfectly delicious!) barbecue and tailgate options.
Salmon Burgers Made Easy
- 2 Cans Salmon
- 1 Egg
- ½ Heaping Cup of Quick Oats
- ½ teaspoon dried ginger
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Soy Sauce or Coconut Aminos
- Choice of favorite sauces and toppings
- Beat egg in mixing bowl, add dry spices and soy sauce, mix until incorporated.
- Flake 2 cans of salmon in the can (do not drain), then pour each into mixing bowl
- Put Quick Oats in a blender and pulse until a medium-coarse flour is achieved, then add to mixing bowl
- Fold ingredients with a spatula until evenly mixed together (set aside for 5 minutes)
- Preheat grill on high, then fold a single sheet of aluminum foil in half to create a double layer, to cover the grill grate
- Coat foil generously with cooking spray
- Use a ⅓ cup to scoop salmon burger mix and either form by hand or place inside an egg ring to create the classic burger shape
- Cook each side 3 to 4 minutes on grill, or until golden brown
Tasty Tuna Burger with Portobello
- 1 Can Tuna
- 1 Egg ¼ Red Onion
- ¼ Cup Parsley
- 1 teaspoon Cumin
- ½ teaspoon Dried Basil
- ½ teaspoon Garlic Powder
- 2 Portobello Mushroom Caps
- 1 Head Butter Lettuce
- 1 Avocado
- Goat Cheese of Choice
- Salt & Pepper to Taste
- Preheat oven to 400 degrees Fahrenheit
- Rinse pepper and parsley, then coarsely chop peppers (removing seeds and stem first), parsley, and peeled red onion
- Place peppers, parsley, red onion, egg and spices into food processors and pulse until roughly chopped & combined; Add 1 complete can of tuna, including the natural juices and pulse only enough to combine ingredients (1-3 pulses)
- Form patty, place on an oiled baking pan and bake at 400 degrees Fahrenheit for 20 to 27 minutes
- Saute portobello mushrooms in oiled frying pan, salt & pepper to taste
- Peel and slice half an avocado. Core, wash and dry lettuce leaves.
- Place Portobello Mushroom Cap bottom up then layer lettuce leaf, avocado slices, Tuna Burger, Seasoned Goat Cheese and second Portobello Mushroom Cap