Grilled Red Snapper Burger With Mango Ketchup

1 lb fresh red snapper
3 egg whites
2 T green onions, chopped
1 T white Worcestershire sauce
1 T Thai fish sauce
1/4 c mango ketchup, See Recipe
1/4 lb spinach
1/2 c bread crumbs
1 t dill, chopped
1 loaf French bread

NOTE:
This recipe calls for "Mango Ketchup" which requires 24-hour advance preparation.

STEP ONE:
Chop the red snapper by hand or with a steel blade in a food processor. Place the snapper into a large stainless steel bowl. Add the egg white, Worcestershire sauce, fish sauce, green onion, and dill. Mix together well. Add to this mixture enough bread crumbs to bind mixture together. Form into 4 burger shapes, 1/2-inch thick, and let chill for about 1/2 hour in the refrigerator.

STEP TWO:
Heat a grill or broiler until very hot. Meanwhile, clean and dry the spinach. Drizzle a little olive oil over the burgers just before grilling. Grill the burger over high heat for about 1-1/2 minutes, being careful not to overcook the fish.

STEP THREE:
Serve the burger immediately on French bread with the spinach leaves and
dressed with Mango Ketchup.

Grilled Red Snapper Burgers and Mango Ketchup!

Enjoy!  ≈ Chef Brian ≈