Paleo Mahi Mahi Burgers, A Fish Burger © 2014 . All rights reserved.

Paleo Mahi Mahi Burgers, A Fish Burger

These Paleo Mahi Mahi Burgers are held together with egg and almond flour and seasoned with garlic, cumin, coordinator, chili pepper, chipotle pepper, mustard powder, cilantro, red onion and serrano peppers. They are juicy and delicious, easy and fast! The spices are well balanced and the salsa and aioli work to compliment them. Perfect for a warm spring or summer day with friends and family (my personal favorite is to serve them with our Curried Sweet Potato Fries)! Quick notes: once the patties start to release their fat (you’ll know, white will start to leak out of them), then flip them…you don’t want them to get dry. I highly suggest the condiments with the burgers. They are made to go with these and really do compliment them nicely.

As for Angel and I, we were to the Ponte Vedra Inn & Club Spa for my birthday and had the best massage. They are so good there! I definitely needed a de-stressor! He’s such an amazing person, I really am lucky to have Angel in my life. Every day, I just love him more! We had a great weekend of spa, laying in the sun, a little cheaty cheat (we had some tortilla chips at a local Mexican restaurant) and a nice good reset!

Paleo Mahi Mahi Burgers

2 Mahi Mahi filets

1 Egg

¼ cup Almond Flour

2 Garlic cloves

¾ tsp ground Cumin

¾ tsp ground Coriander

¾ tsp ground Chili Pepper

¾ tsp ground Chipotle Pepper

½ tsp Mustard Powder

2 Tbsp fresh Cilantro

1 Tbsp Lime Juice

¼ cup Red Onion

1 ½ Tbsp Serrano Pepper

1 tsp Coarse Sea Salt

Coconut Oil

¼ cup Honeydew Melon

¼ cup fresh Pineapple

¼ cup Cucumber

1 Hass Avocado

6 fresh Mint leaves

Juice of ½ Lime

1 Garlic clove

¼ cup Paleo Mayo

1/8 tsp Coarse Sea Salt

This recipe, though it has a lot of ingredients, is very simple to make. For the burgers, combine the almond flour, egg, 2 minced garlic cloves, cumin, coriander, chili pepper, chipotle pepper, mustard powder, 1 tablespoon chopped cilantro, ½ tablespoon lime juice, minced red onion and 1 tablespoon minced Serrano pepper. Or do what I do and add all of these ingredients to a food processor and hit the go button!

Next, either roughly chop the mahi mahi, salt it with 1 teaspoon (lightly dusted) coarse sea salt, then add it to the food processor OR finely chop the mahi mahi and add it to the other ingredients. If you use the food processor, you want to pulse the mixture until it is incorporated, but there are still some bigger chunks left to keep it moist. Form patties of about ½ inch thick and 3 inches across.

Heat some coconut oil (about 2 tablespoons) in a pan over medium heat (~4). Once the oil is melted and hot, add the patties. Cook, covered, for about 3 minutes, then flip and cook, uncovered, for another 3 minutes, or until the fish is opaque throughout.

While the fish patties are cooking, let’s make the condiments. For the cilantro aioli, mince 1 tablespoon cilantro and 1 garlic clove, then combine them with the remaining ½ tablespoon lime juice, Paleo Mayo, and 1/8 teaspoon coarse sea salt. Mix until incorporated. I like to make this first, so the flavors have time to meld.

For the salsa, chop the melon, pineapple, cucumber (peeled and de-seeded), avocado, mint leaves, and ½ tablespoon Serrano peppers. Combine with the lime juice mixture and we’re ready!

Once the burgers are done, plate them, top with a little aioli, then the salsa, then top with a little fresh cilantro if you have it and serve!

This recipe is Pescatarian!

Preparation time: 10 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Makes 6-8

Looking for something similar, but different? Try ours or Paleo Salmon Sliders  or Paleo Fish Tacos!