grilled chili lime mahi burgers with garlic sauce

I don’t make burgers often, but when I do, the are DOPE.

Happy Tuesday, kids, and happy holiday week! I’ll bet this weekend many of ya’ll will have your grills firing and your chef’s hats donned, perhaps for a gathering of friends and family, or just you and a select one or two. I’m not sure what we have planned yet. Probably sparklers in the drive way, at least, something drought-friendly but glittery and fun.

I will encourage you, if your menus are incomplete as of now, to add these Grilled Chili Lime Mahi Burgers to your lineup. Holy fuck diddly darn, people, they are next level. Well spiced, perfectly charred, adorned simply but effectively. Garlic sauce (and Caesar dressing…) is the answer to all of my condiment conundrums: it is a low-effort combination that amplifies the flavor of pretty much any sandwich and maybe some salads, too.

So, meet me at the grill in 15 minutes, and SUIT UP!

…In your apron, with a bathing suit tied beneath. No promises that I won’t shove you in the pool after we eat.

Magic Mahi

Just pretend I said “mahi” in a Boston accent.

When selecting your servings of mahi, be sure to buy skinless. If that’s not possible, slice off the skin as best you can. I’m kind of shit at that process and don’t have any good tips aside from “please don’t filet your fingers.”

Hey, it’s valuable advice.

Toss your mahi into a food processor along with a whisked egg, panko breadcrumbs, fresh cilantro, chipotle chili powder, dijon mustard, lime zest, garlic and onion powders, and a pinch each of salt and pepper.

Note: I added the cilantro at the last minute when I was developing these burgers because I had some randomly stuffed in my veggie drawer. Best spontaneous decision I’ve made since I inhabited another lieftime, probably.

Anywho. Blitz the batter until it is cohesive. Divide into four balls and flatten into discs. You can do them thinner or thicker; I prefer the thick boys, around 3/4 inch or so.

Preheat your grill pan or grill to medium. Set your burgers atop the grates – two at a time, if you pan is smaller like mine – and cook 4-5 minutes. Flip, and cook an extra 4-5 minutes. If you formed thinner patties, try 3 minutes per side.

After the second flip, add a pepper jack cheese slice, cover, and heat an additional 1-2 minutes.

While the grill is heated, you might as well char your burger buns. They only require about 60 seconds at this heat level for a nice deep crisp. Broiling is a good alternative, if you prefer, or just pop them in your toaster for a bit. That’s my least favorite method, but it works.

Now, the garlic sauce. All you gotta do is mix together mayonnaise, minced garlic cloves, lemon juice, and a lil salt and pepper. Leftover sauce will keep well for up to a week in your fridge.

I like simple toppings upon my burgers. Slather a good blob of garlic sauce on the bottom bun, then place your burger atop, and finish with some lettuce leaves and sliced avocado. Pickles are a great addition, too, I just didn’t like how they photographed.

Now, take a juicy bite, and forget about your woes for the duration of the meal.

Leftovers? If you’re prepping the burgers for a week of meal preps, they keep fine for up to 3 days in the fridge.

Tips to reheat? Peel off the cheese slice and set aside. Wrap the burger in a damp paper towel and microwave for 1 minute. Unwrap, add the cheese slice, and place the whole burger on a bun. Microwave 10-15 seconds longer. Any more and your cheese slice might dissolve into the burger. You can move the burger off the bun and add your toppings before reassembling and enjoying!

Mahi alternatives? Snapper and cod are my favorites, and you can use halibut if you’re feeling extra. Any firm white fish will do. I don’t recommend flounder or tilapia, as they are too flimsy.

ENJOY! Or I might cry.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

More for the grill (it’s literally all shrimp, though):

Grilled Balsamic Hot Honey Peach Shrimp Skewers

Grilled Honey Chipotle Lime Shrimp with Mango Avocado Salsa

Grilled Hot Chile Shrimp Skewers with Avocado Ranch