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Grilled Mahi-Mahi Burger with Chipotle-Lime Avocado Spread & Coleslaw
Packed with bright, lively flavors plus smoky charcoal goodness, this fresh take on a burger says summer in a bun.
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Ingredients
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8 Kaiser rolls
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0.5 cup unsalted butter (1 stick)
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1 cup celery finely diced
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1 cup green bell pepper
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1.5 pounds mahi-mahi diced (½ inch)
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2.5 cup panko bread crumbs
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0.5 cup mayonnaise
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2 eggs lightly scrambled
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4 tsp. lemon juice
Sautéd Vegetable Seasoning
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0.5 cup fresh parsley chopped
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1 tbsp. Worcestershire sauce
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4 cloves garlic minced
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1 tbsp. salt
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1 tsp. black pepper
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0.5 tsp. cayenne pepper
Coleslaw
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1 carrot julienne cut
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1 tbsp. sugar
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1 pinch black pepper
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1 tsp. lemon juice
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1.5 tsp. vegetable oil
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2.5 cup cabbage
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3 tbsp. rice vinegar
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1 pinch salt
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1 tbsp. paprika
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0.5 tsp. curry powder
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2 cups onions finely diced
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3 tbsp. butter
Chipotle-Lime Avocado Spread
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1 pinch salt
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0.25 cup sour cream
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2 avocados pits and skin removed
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2 tbsp. cilantro
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2 tbsp. lime juice
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2 tbsp. red onion
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3 chipotle chiles
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1 pinch black pepper
1 Food Prep
Melt the butter in a large skillet over medium-high heat. Add in the onions, green pepper and celery and sauté for 5 minutes, until onions are translucent and starting to brown.
- Add in the sautéed vegetable seasoning. Cook for an additional 4 minutes until the mixture is browned. Remove from heat and set aside.
- In a large bowl, combine the diced mahi-mahi, bread crumbs, mayonnaise, scrambled eggs and lemon juice. Add in the sautéed vegetables and mix well. Then, hand-form eight mahi-mahi burger patties and place them on a lightly greased cookie sheet. Refrigerate for 30 minutes.
- Next, combine all of the chipotle-lime avocado spread ingredients in a small bowl. Stir vigorously to mash the avocado and combine the mixture. Refrigerate until needed.
- Finally, combine all of the coleslaw ingredients in a small bowl and mix well. Refrigerate until needed.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets.
Or you can level up your grilling game with Kingsford® High Heat Briquets for perfect searing. - Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the mahi-mahi burgers over direct heat and cook for 3 minutes on each side, or until well browned and reaching an internal temperature of 145ºF.
- Lightly toast your rolls, then dress each kaiser roll with chipotle-lime avocado spread and coleslaw, then add on a mahi-mahi patty and enjoy!
Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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