RECIPES: Recipe Details

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El Dorado

This burger was inspired by our love of Mahi Mahi and is great to serve at a backyard barbecue with a crisp white wine.

Ingredients 

For the dressing:
1 cup Mayonnaise
2 ribs celery, finely diced
½ cup finely diced white onion
1 Tablespoon prepared horseradish
1 Tablespoon Ketchup
1 Tablespoon fresh lemon juice
2 Tablespoon Cilantro, chopped
For the patties:
2 pounds skinless, boneless Mahi Mahi fillets
3 slices white bread, crusts removed, processed into very fine crumbs
1 extra large egg, beaten
1/2 cup mayonnaise
2 Tablespoon Old Bay Seasoning
2 teaspoon Worcestershire sauce
1 teaspoon Grey Poupon
1 Tablespoon fresh lemon juice
2 Tablespoon fresh Cilantro, chopped
Vegetable Oil for Grilling
6 Sesame seeded Sandwich Rolls
1 large ripe tomatoes
Old Bay Seasoning
3 cups arugula

Instructions 

Preheat a gas grill to medium high. You should be able to hold your hand about 5 to 6 inches above the rack for no more than 4 seconds. To make the dressing, combine mayonnaise, celery, onion, horseradish, ketchup and lemon juice in a food processor and blend until smooth. Remove the mayonnaise mixture to a large bowl and fold in cilantro. Cover and refrigerate. To make the patties, finely chop the Mahi Mahi fillets by hand into 1/4- to 1/3-inch pieces. In a large bowl, add the chopped Mahi Mahi, ½ cup of the bread crumbs, egg, mayonnaise, Old Bay Seasoning, Worcestershire sauce, Grey Poupon, lemon juice and cilantro. Fold the mixture together until thoroughly combined. If the mixture seems too wet to hold together, add a tablespoon or two more of bread crumbs. Coat your hands with oil and form the mixture into 6 equal patties. Brush the grill rack, patties, and cut sides of the buns with oil. Place the patties on the grill and cook for about 4 minutes per side or until cooked through. While the patties are cooking, place the buns around the edges of the grill, cut sides down, and toast until lightly browned. Cut the tomato into 6 slices and season with old bay seasoning. To assemble the burgers, spread 1 tablespoon of the dressing on the cut side of each bun bottom and 1 to 2 tablespoons on the cut side of each bun top. Place ½ cup arugula on each bun bottom and top with 1 tomato slice. Place the patties on the tomatoes, followed by the bun tops. Makes 6 burgers Preheat a gas grill to medium high. You should be able to hold your hand about 5 to 6 inches above the rack for no more than 4 seconds. To make the dressing, combine mayonnaise, celery, onion, horseradish, ketchup and lemon juice in a food processor and blend until smooth. Remove the mayonnaise mixture to a large bowl and fold in cilantro. Cover and refrigerate. To make the patties, finely chop the Mahi Mahi fillets by hand into 1/4- to 1/3-inch pieces. In a large bowl, add the chopped Mahi Mahi, ½ cup of the bread crumbs, egg, mayonnaise, Old Bay Seasoning, Worcestershire sauce, Grey Poupon, lemon juice and cilantro. Fold the mixture together until thoroughly combined. If the mixture seems too wet to hold together, add a tablespoon or two more of bread crumbs. Coat your hands with oil and form the mixture into 6 equal patties. Brush the grill rack, patties, and cut sides of the buns with oil. Place the patties on the grill and cook for about 4 minutes per side or until cooked through. While the patties are cooking, place the buns around the edges of the grill, cut sides down, and toast until lightly browned. Cut the tomato into 6 slices and season with old bay seasoning. To assemble the burgers, spread 1 tablespoon of the dressing on the cut side of each bun bottom and 1 to 2 tablespoons on the cut side of each bun top. Place ½ cup arugula on each bun bottom and top with 1 tomato slice. Place the patties on the tomatoes, followed by the bun tops. Makes 6 burgers