grilled chili lime mahi burgers with garlic sauce
Under the sea, onto your grill, into your mouth.
Ingredients
- 1 lb mahi mahi, skinless
- 1 large egg, lightly whisked
- 1/2 cup panko breadcrumbs
- 1/2 cup fresh cilantro
- 2 tsp chipotle chili powder
- 1 tsp dijon mustard
- 1 tsp lime zest
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 burger buns
- 4 slices pepper jack cheese
- 1 avocado, sliced
- 4 romaine lettuce leaves
garlic sauce
- 3/4 cup vegan or regular mayonnaise
- 4 cloves garlic, minced
- 1 tbsp lemon juice
Instructions
- In the bowl of a food processor, combine the mahi, egg, panko, cilantro, chipotle chili powder, lime zest, garlic and onion powders, dijon, and a pinch of salt and pepper. Blitz until combined, and a cohesive "batter" forms. Divide the batter into 4 discs and set onto a plate.
- Preheat your grill or grill pan over medium heat. Working in batches as needed, cook the burgers for 4-5 minutes on one side. Flip, and grill 4-5 minutes longer. Add a cheese slice, cover, and heat an additional 1-2 minutes until the cheese is mostly melted.
- If desired, place the burger buns flat-side down on the grill for 60-90 seconds to get a nice char. You can also toast them under the broiler, flat-side up, for a similar amount of time until golden.
- In a small bowl, mix the mayonnaise, garlic, lemon juice, and a pinch each of salt and pepper.
- Slather the garlic sauce over the bottom bun, then add the mahi burger. Top with a lettuce leaf or two and sliced avocado. Drizzle with more sauce, as desired.
Notes
*Mahi substitutes: Any firm white fish will do well in these burgers, if mahi is hard to find. Snapper and cod are my favorite alternatives. If you want to get real elite, use halibut.