Grilled Mahi-Mahi Burger with Chipotle-Lime Avocado Spread & Coleslaw
Let's get grilling
1
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 parsley, Worcestershire sauce, garlic, salt, paprika, curry powder, black pepper and cayenne pepper. Cook for an additional 4 minutes until the mixture is browned. Remove from heat and set aside.
2
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.
3
In a small bowl, combine all of the chipotle-lime avocado spread ingredients. Stir vigorously to mash the avocado and combine the mixture. Refrigerate until needed.
4
In a medium bowl, combine the all of the coleslaw ingredients and mix well. Refrigerate until needed.
5
Build a charcoal fire for direct grilling using Kingsford® charcoal and preheat to 400°F. Brush the cooking grates with vegetable oil and place the mahi-mahi burgers over direct heat and cook for 3 minutes on each side, or until well browned. Remove the patties from the grill and set aside.
6
Lightly butter the face of the Kaiser rolls and place them over direct heat with the grill lid open. Cook for 30 seconds or until the face is light brown and toasted. Dress each Kaiser roll with chipotle-lime avocado spread and coleslaw, add on a mahi-mahi patty and enjoy!
Cooking for 8 people
Ingredients
Coleslaw
-
carrot julienne cut
1
-
black pepper
1 pinch
-
sugar
1 tablespoon
-
lemon juice
1 teaspoon
-
vegetable oil
1½ teaspoon
-
cabbage
2½ cups
-
rice vinegar
3 tablespoons
-
salt
1 pinch
-
celery finely diced
1 cup
-
green bell pepper
1 cup
-
paprika
1 tablespoon
-
salt
1 tablespoon
-
Worcestershire sauce
1 tablespoon
-
black pepper
1 teaspoon
-
mahi-mahi diced (½ inch)
1½ pounds
-
fresh parsley chopped
1/2 cup
-
mayonnaise
1/2 cup
-
cayenne pepper
1/2 teaspoon
-
curry powder
1/2 teaspoon
-
unsalted butter
1/2 cup (1 stick)
-
onions finely diced
2 cups
-
eggs lightly scrambled
2
-
panko bread crumbs
2½ cups
-
butter
3 tablespoons
-
garlic minced
4 cloves
-
lemon juice
4 teaspoons
-
Kaiser rolls
8
Chipotle-Lime Avocado Spread
-
salt
1 pinch
-
sour cream
1/4 cup
-
avocados pits and skin removed
2
-
cilantro
2 tablespoons
-
lime juice
2 tablespoons
-
red onion
2 tablespoons
-
chipotle chiles
3
-
black pepper
1 pinch
Grillmaster: Chris Lilly
For safe meat preparation, reference the USDA website.
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