The Old-School Canned Soup Hack That'll Change Your Fish Burgers For The Better - Tasting Table

"Canned condensed soups are a staple ingredient in vintage cookbooks. Those shelf-stable, pantry-staple souper stars can moisten and bind myriad dishes from casseroles to pot pies and more. Thankfully, versatile canned soups have led to countless hacks - including a quick fish burger upgrade. When home cooks are shaping fish burgers, a few spoonfuls of canned condensed soup add flavor and texture to each patty."

"It also acts as a binding agent, holding the fish together with other elements like diced green bell pepper and red onion. For flavorful fish burgers that don't fall apart, we also recommend popping your formed, shaped patties in the fridge for 30 minutes (or 15 minutes in the freezer) to chill before cooking. Campbell's seminal 1970 cookbook "Cooking with Soup" features a recipe for tuna burgers made with condensed"

"celery soup. Campbell's "Tuna Burger" recipe calls for a 10 ½-ounce can of condensed cream of celery soup, shaped into patties with a seven-ounce can of tuna (drained and flaked) plus chopped onions, hard-boiled egg slices, a splash of milk, chopped parsley, and lemon juice. To cook, the fish patties get broiled in the oven on a sheet pan until hot. A slice of Swiss"

Canned condensed soups add moisture, texture and binding power to fish burger patties while contributing savory flavor. Mixing a few spoonfuls into fish with ingredients like diced green bell pepper and red onion helps hold the patties together. Chilling formed patties in the refrigerator for 30 minutes or in the freezer for 15 minutes firms them for cooking and reduces breakage. A vintage tuna burger recipe pairs condensed cream of celery soup with canned tuna, chopped onions, hard-boiled egg, milk, parsley and lemon juice and suggests broiling or pan-frying. Cream of chicken pairs with salmon or tuna while cream of mushroom or celery suits bolder fish; season with lemon pepper, Old Bay or paprika.

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