The “Portuguese Bacalhau Cod Burger” is a delightful fusion of tradition and modern cuisine, bringing one of Portugal’s most beloved ingredients—bacalhau (salted cod)—into a familiar and widely beloved dish: the burger. This recipe draws deep inspiration from classic Portuguese fare, particularly from the famous pastéis de bacalhau (also known as bolinhos de bacalhau), which are crispy salted cod fritters often enjoyed as a snack or appetizer.
The Legacy of Bacalhau in Portuguese Cuisine
Bacalhau holds a special place in Portuguese culture, with an impressive history that spans centuries. It is said that Portugal has over a thousand different recipes using bacalhau, making it one of the most versatile and cherished ingredients in the country’s gastronomy. The reliance on salted cod traces back to Portugal’s maritime explorations during the 15th and 16th centuries when sailors needed a preserved, protein-rich food source that could last long voyages. Over time, bacalhau became a staple in Portuguese households, transcending economic classes and evolving into a culinary symbol of national identity.
Traditionally, bacalhau is used in rustic dishes such as Bacalhau à Brás (shredded salted cod with eggs and potatoes) or Bacalhau à Lagareiro (cod baked with olive oil and garlic). These comforting recipes have been passed down through generations, celebrated in family gatherings and even religious feasts like Christmas and Easter.
From Classic to Contemporary: The Bacalhau Cod Burger
The Bacalhau Cod Burger reimagines the flavors of Portugal’s beloved salted cod dishes in a modern format. While pastéis de bacalhau are typically served as small bites, this burger-sized reinterpretation transforms the crispy cod mixture into a hearty patty, making it perfect for lunch or dinner.
The foundation of this recipe is salted cod that has been soaked overnight, a crucial step that removes excess salt and rehydrates the fish. The cod is then cooked and flaked before being combined with a mix of mashed potatoes, fresh parsley, onions, garlic, and egg, forming a well-balanced and flavorful patty. The use of olive oil in the cooking process reinforces the Mediterranean influence that is prominent in Portuguese cuisine.
To give the burger its structure and depth, the seasoned cod mixture is shaped into patties and pan-fried to golden perfection. The crispy exterior contrasts beautifully with the soft interior, much like traditional pastéis de bacalhau but on a larger scale.
Bringing It All Together
A good burger is all about the assembly, and this one is no exception. The Bacalhau Cod Burger is served on toasted brioche or rustic bread buns, layered with fresh lettuce, thick tomato slices, and a generous spread of aioli (or a lemon-infused mayonnaise) to enhance its zesty, rich flavors. For those looking for an extra boost of texture and taste, variations can include toppings like pickled red onions or avocado slices.
A Harmonious Blend of Old and New
What makes the Bacalhau Cod Burger so special is how it bridges the gap between tradition and modern dining. It offers a creative way to enjoy the beloved flavors of Portuguese salted cod while presenting the dish in a more contemporary and globally appealing burger format. Whether served as a comforting meal at home or as a gourmet street food option, this burger pays homage to Portugal’s rich seafood heritage while embracing the practicality and universal appeal of a handheld delight.
Portuguese Bacalhau Cod Burger
Ingredients
Cod Patties
- 400 grams salted cod fillet soaked overnight in cold water, changing water at least 3 times
- 2 tablespoons olive oil extra virgin for richer flavor
- 1 cup fresh parsley chopped
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 medium potato boiled and mashed
- 1 large egg lightly beaten
- 1 pinch salt to taste
- 1 pinch pepper to taste
Assembly
- 4 medium burger buns preferably brioche or rustic bread
- 4 pcs lettuce leaves freshly washed
- 4 slices tomato thickly sliced
- 4 tablespoons aioli or mayonnaise with a touch of lemon zest
Instructions
- Rinse the salted cod under cold running water, then pat dry. Check for any remaining bones and remove them.
- In a pan over medium heat, warm the olive oil, then add the chopped onion and garlic. Sauté until the onion is translucent and aromatic, about 5 minutes.
- Add the cod to the pan, breaking it into smaller pieces. Cook until the cod turns opaque and flakes easily, approximately 10 minutes.
- In a mixing bowl, combine the cooked cod mixture with mashed potato, chopped parsley, and the beaten egg. Season with salt and pepper to taste.
- Form the mixture into four equal-sized patties, ensuring they hold together well.
- In a large skillet over medium heat, fry the patties for about 4 minutes on each side or until golden brown.
- Toast the burger buns lightly in the same skillet until golden.
- To assemble, spread a tablespoon of aioli on the base of each toasted bun, followed by a lettuce leaf, a slice of tomato, and the cod patty. Top with the other half of the bun.