Fish Burgers With Key Lime Tartar Sauce
When it's hot outside, fire up the grill and cook a seasonal burger that will delight all guests. These halibut burgers with key lime tartar sauce are sweet and tangy and a wonderful choice poolside, lakeside, seaside, or anytime your grilling outside.
When it's hot outside, fire up the grill and cook a seasonal burger that will delight all guests. These halibut burgers with key lime tartar sauce are sweet and tangy and a wonderful choice poolside, lakeside, seaside, or anytime your grilling outside.
Ingredients
FOR KEY LIME TARTAR SAUCE:
1⁄2 cup tartar sauce, Hellmann’s® or Best Foods®
1 tablespoon bottled key lime juice, Nellie & Joe’s®
1 tablespoon finely chopped fresh cilantro
FOR BURGERS:
1 1⁄2 pounds halibut fillets, bones removed
1 egg, lightly beaten
2 tablespoons finely chopped fresh cilantro
4 saltine crackers, crumbled, Sunshine®
1 tablespoon bottled key lime juice, Nellie & Joe’s®
2 teaspoons seafood seasoning, Old Bay®
1 teaspoon canola oil, Wesson®
Salt
Ground black pepper, McCormick®
4 white hamburger buns
Coleslaw mix, Ready Pac®
Fresh cilantro sprigs (optional)
Directions
For Key Lime Tartar Sauce, in a small bowl, combine tartar sauce, 1 tablespoon lime juice, and the 1 tablespoon cilantro. Cover with plastic wrap. Refrigerate until ready to use.
For burgers, cut fish into small pieces, place in food processor and pulse until coarsely minced (do not overprocess).
In a large bowl, combine minced fish, egg, the 2 tablespoons cilantro, the crackers, 1 tablespoon lime juice, the seafood seasoning, and oil. Season with salt and pepper. Mix thoroughly. Form mixture into 4 patties (see tip, page 178) slightly larger than buns. (Cover with plastic wrap and refrigerate if not cooking immediately.)
Set up grill for direct cooking over medium-high heat (see page 15). Oil grate when ready to cook. Place patties on hot, oiled grill. Cook for 3 to 4 minutes per side or until done. (Be careful not to overcook because burgers will dry out.)
Serve hot on buns with coleslaw and Key Lime Tartar Sauce. Top with cilantro sprigs (optional).
