This way, the burgers keep a moist interior while forming a golden crust in the skillet. A little Dijon mustard and mayonnaise go a long way to add a touch of richness and tang. Cook, relax, and enjoy!

What you’ll need:
2 Tbsp capers
½ oz fresh chives
1 head red leaf lettuce
1 lb cod
½ cup panko
3 oz mayonnaise
2 Tbsp Dijon mustard
4 brioche buns
1 lemon
1 large egg
coarse salt

Equipment:
large skillet

Recipe steps:

1. Prep ingredients
   Coarsely chop capers. Finely chop chives. Trim end from lettuce, separate leaves, and wash and dry well.

2. Chop cod
   Cut cod into ¼-inch pieces then chop all pieces together until very fine and fish starts to hold together slightly.

3. Make fish mixture
   Combine chopped fish, 1 large egg, panko, capers, half of the chives, 2 tablespoons mayonnaise, and ½ teaspoon salt in a large bowl. Mix until combined and form into 4, ½-inch thick patties. Cover and place in the freezer for 10 minutes.

4. Toast buns
   Meanwhile, split buns and lightly toast. Combine remaining mayonnaise (¼ cup) and 1 tablespoon Dijon mustard in a small bowl.

5. Make dressing
   Cut lemon in half. Whisk together remaining Dijon mustard, juice of ½ lemon, remaining chives, ¼ teaspoon salt, and a few grinds of pepper. Whisk in 1½ tablespoons oil. Cut remaining lemon half into wedges.

6. Cook burgers
   Heat 1 tablespoon oil in a large (preferably nonstick) skillet over medium. Cook burgers until golden, about 5 minutes per side. Sandwich burgers in buns with mustard-mayo and a lettuce leaf. Tear remaining lettuce into pieces and toss with dressing. Serve lemon wedges alongside. Enjoy!

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