Step 1

Study. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.

Step 2

Shred the carrot on the large holes of the box grater. Peel and chop finely the onion. Chop the mint fine.

Step 3

Toppings. Mix the mayo and sesame oil together and put them in the fridge. Slice the tomato and onion.

Step 4

Slice the fish into cubes removing all bones. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.

Step 5

Grind the meat with a 1/4-inch die or you can do this in a food processor. Don't overgrind. Leave it a bit coarse. If you don't have a grinder, you can use a food processor but don't turn it to pulp.

Step 6

Mix in the rest of the burger ingredients except the olive oil.

Step 7

Taste. Pinch off a small piece of the sausage and cook it in a frying pan, let it cool and taste to see if the seasoning is to your taste. Add more salt or chile if you wish.

Step 8

Form it into patties, meatballs, skinless tubes, or encase it with clean wet hands.

Step 9

Chill. Put the patties in the fridge for about an hour to chill them. This helps keep them from crumbling. You can then  store it in the fridge for a day at the most, or in the freezer for about a month.

Step 10

Grill. Fire up your grill in two zones and shoot for about 225°F in the indirect zone. Grill the cut faces of the buns until they turn amber.

Step 11

Smoke. Throw some wood on the direct zone and get some smoke rolling. Put the burgers or links on the indirect side and let them slowly come up to about 120°F. This will firm the surfaces so when you move them to the direct heat side they won't stick to the grates.

Step 12

Sear. Move them to the direct infrared zone and sear them on both sides. Take them off at 130°F.

Step 13

Serve. Slather the sesame mayo on both sides of the bun, top with the burger, lettuce, tomato, and onion.