RECIPES: Recipe Details
Sunburned Snapper Burger with Avocado Mango Salsa and Miami Mayo
Somebody say Sutter Home Gewurztraminer? Please, because I can't! But sipping it is easy if you happen to be enjoying Sunburned Snapper Burgers, paired Avocado & Mango and a Miami Mayo that hints at mint. The wine shows off a fruity side ready to take the bite out of the beautiful seasoned fresh Florida snapper patties that have a fun peppering of turtle beans. Four (nearly grown) kids and a mate say YES to this burger & Florida Colleges say YES to the 10K!
Salsa: 10 minutes
5 fresh key limes or 2 regular limes
1/3 cup peeled, diced Avocado (1/2 inch or smaller)
1/2 cup peeled, diced mango (1/2 inch or smaller)
1/3 cup finely chopped red onion
2 tablespoons thinly sliced and chopped fresh culantro leaves (use small tender leaves)*
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Mayo: 5 minutes
3/4 cup quality Mayonnaise (I use Duke's)
3 fresh key limes or 1 regular lime
4 medium fresh mint leaves
Burgers: 25 minutes
7 tablespoons unsalted butter
1 & 1/2 teaspoons fresh pressed garlic
4 tablespoons blackened fish seasoning
1 tablespoon fresh ground black pepper
6 soft medium-large sized quality bakery burger buns
1 & 1/2 lb fresh skinless snapper fillet, chopped into medium-small bits in food processor (small batches) or diced by hand-may substitute other white fish such as Sea Bass or Tilapia
1 large fresh egg, plus 2 whites, beaten with fork in small bowl
1/2 cup seasoned, canned black turtle beans, drained (black beans)
1 & 1/2 tablespoons Sutter Home Gewurztraminer
1 & 1/2 teaspoons hot sauce (Tabasco type)
1 & 1/2 teaspoon kosher salt
1 cup Panko bread crumbs
tablespoon cooking oil for grill`
For Salsa: Place 3 teaspoons of the colored zest from limes into small mixing bowl. Squeeze in 4 tablespoons lime juice, toss with avocado, mango, onion, culantro, salt and pepper. Cover and chill.
For Mayo: In small bowl of food processor, process mayonnaise, 2 tablespoons juice from the limes, and mint leaves for 30 seconds. Stir and pulse a few more times. Cover and chill.
For Burgers: Melt butter with the garlic in a small skillet over rack while grill heats, remove from heat. Spread/mix blackened seasoning and pepper together on a paper plate. Split buns and brush cut sides with about 3 tablespoons of the melted butter
In a medium bowl, with fork, lightly mix fish, egg, beans, wine, hot sauce, salt and 2 tablespoons melted butter (get in most of the garlic). Add half of Panko, let rest 5 minutes, add additional Panko as needed until a good consistency for forming. Form into 6 patties. Brush tops with the last of melted butter and dip top into the seasoning to coat top. Set aside at room temp. When grill has preheated to medium-high. Brush grill with one tablespoon oil. Place patties on rack , about 5 inches over heat and close cover. Cook about 6 minutes, until just opaque inside, turning once. Meanwhile grill buns until golden. To serve: Spread both sides of buns with Miami Mayo. Place burger on bottom bun seasoned side up, top with a portion of the Mango/Avocado salsa. Cover with top bun. Serves 6. * Or cilantro.
If you use cilantro as a substitution for the culantro, use a bit more than stated. I love this burger, and adding a few more black beans can make the fish stretch even more for an unexpected guest. A splash of the wine in the salsa doesn't hurt either. I hope you enjoy my little slice of Florida.