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Laguna Madre Taco Pescados Burgers with Tomatillo Mayonnaise

The texture of flounder just lends itself to making a ground burger with few extra ingredients to hold it together. The flounder I used to develop this recipe actually came fresh from the bays around Corpus Christi and I wanted to keep the burger "theme" true to the culture of the area. I've updated the traditional fish taco and turned it into a juicy two-fisted grilled taco burger.


Tomatillo Mayonnaise
6 tablespoons mayonnaise
3 tablespoons bottled tomatillo salsa; medium-hot and thick Patties
2 pounds boneless flounder fillets
2 eggs
2 teaspoons freshly squeezed lime juice
1-1/2 teaspoons kosher salt
5 ounces Chips, Yogurt & Green Onion; finely crushed
4 tablespoons salted butter, softened
4 tablespoons cream cheese, softened
Colavita Olive Oil for grill
12 (6-inch) yellow corn tortillas
1-1/4 cups shredded mild cheddar cheese
1 very large ripe, red tomato, diced; seeds and pulp removed
1 cup finely shredded iceberg lettuce


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make mayonnaise, in a small bowl blend mayonnaise and tomatillo salsa. Cover and refrigerate until ready to assembly burgers. To make patties, pulse flounder fillets in food processor until chopped very fine. Put processed flounder in a large bowl; add eggs, lime juice, salt, and crushed potato chips. (To easily crush chips, just slightly open the bag so that air can escape and roll over the chips in the bag with a rolling pin.) Mix ingredients together with a fork until well blended. Cover and refrigerate about 15 minutes to allow chips to soften. In a small bowl blend together butter and cream cheese until well mixed. Remove flounder mixture from refrigerator and form into six patties. Make an indention in the center of each patty and put in an equal portion of the butter and cream cheese mixture. Work the sides of the patty in to cover the butter mixture and slightly flatten out again. Patties should be about 3-1/2 inches in diameter and about 3/4-inch thick. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to desired preference; about 6 minutes on each side for thoroughly cooked, but not dry. About 2 minutes before patties have completed cooking place tortillas on edge of grill rack to heat slightly. Turn tortillas after about 30 seconds and sprinkle an even portion of cheese on each tortilla. Continue warming until cheese melts slightly; about 1 minute. Remove tortillas from grill. Tortillas should be soft. Don’t over toast and harden tortillas. To assemble burgers, place an even portion of the mayonnaise over the cheese on each tortilla. Sprinkle an even portion of the tomato and lettuce over six of the tortillas. Place a patty on top of the lettuce. Add the remaining tortillas as tops, cheese side down and serve. Makes 6 burgers.


So good, and fun to eat. Extra napkins required!