Though burger purists will probably scoff at the title "fish burger," insisting it's more of a fish sandwich than an actual burger, that's what chef Eric Ripert is calling it on his menu at Westend Bistro in Washington, D.C. And since it's so tasty, people don't seem to care. (If it really bothers you, use air quotes.)
The Le Bernardin chef is known for his magical ways with seafood—scorched scallop with goat's milk butter emulsion, charred octopus with fermented black bean—but on the weekends, this is what he likes to make for his family. He recommends using striped bass, challah buns (for the fluffy factor), and a swipe of saffron aioli.
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