Sole and Spinach Burgers

Sole and Spinach Burgers
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 1 lb
    (454 g)

    sole, chopped in a food processor

  • 1/2 cup
    (125 mL)

    cooked and chopped Spinach

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 1/2 tsp.
    (2 mL)

    coriander seeds, ground

  • 2 Tbsp.
    (30 mL)

    chopped red onion

  • 2 Tbsp.
    (30 mL)

    grated Parmesan

  • 1

    egg, beaten

  • Salt and freshly ground pepper to taste

  • 4

    round rolls made with eggs


Preheat the oven to 210°C (425°F).

Except for the rolls, mix all the ingredients together in a bowl. Season to taste.

Divide the mixture into four and shape into four burgers.

Place in an oven-proof dish and cook for 10 to 15 minutes, turning the burgers over just once.

Heat the rolls, tuck in the burgers and add your favourite garnish.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007