Add lime juice, salt, and optional garlic to the bowl. Your email address will not be published. Step One: Gather all of the ingredients to make the burgers. Step Two: Season the halibut filets then sear on both sides in a hot cast-iron pan. 😉 In my humble opinion, of course. The rest of the burger is self explanatory. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). It’s the ultimate turkey burger recipe made in just 20 minutes! Pan-seared halibut slathered in spicy, sriracha aioli, topped with fresh microgreens and sandwiched between a super-soft brioche bun! Heat 2 tablespoons butter and 1 tablespoon of oil in a large skillet. Grouper, striped bass, swordfish, or tilapia will also work.Microgreens: There are many different types of microgreens, I like micro radish leaves. Pile microgreens on the bottom of a brioche bun, top with a filet of halibut and a gernerous dollop of srirracha aioli, add the top bun and serve immediately! Mix well. Make it Vegan: Substitute with vegan mayo for a vegan sriracha aioli. Spicy aioli can be used in the … This ‘aioli’ aka fancy mayo, was born in … Mix together ground meat, zucchini, beaten egg, sage, vinegar, garlic, salt and pepper. Sriracha Aioli Variations. 19 %. Instructions Stir the mayonnaise, Sriracha, and lemon juice together in a small bowl to combine; season with salt, set aside. Pile microgreens on the bottom bun, top with a filet of halibut then slater with sriracha aioli. Serve and enjoy! Whisk in the lemon juice and season with cayenne pepper and salt. It’s…, Oven Roasted BBQ Salmon Salad with Avocado Ranch Dressing, This sweet and smokey oven-roasted bbq salmon salad is super simple to make, don’t be surprised if it becomes one of your weekly staples! How to buy fresh fish: -Go to a proper fish market whenever possible! Sear the fish for 2 minutes on each side or until cooked through. I'm so glad you're here! I just sautéed the vegetables in a little olive oil. If you can’t find microgreens you can use mixed greens. Go to a proper fish market whenever possible! I’m a big proponent of a 30 minutes meal and this recipe falls right into that category. If you like this turkey burger, you should make my Steak & Fontina Cheese Panini with Chimichurri next! Cayenne pepper can vary greatly in heat (depending on how fresh it is), so start with just a 1/2 … They are super quick and easy to make, and most importantly they’re insanely delicious! Preheat a cast-iron pan over medium-high heat. Flip patties; continue grilling until no longer pink in the center, about 6 minutes more. The plantain burger is filled with the glorious flavors of onion and garlic, while the roasted garlic chipotle aioli adds a smokey kick. Add garlic, cook for 30 seconds, then add the mushrooms and onion. Kentucky Bourbon Barbecue Sauce. Farro Salad with Fennel + FetaRoasted Fingerling PotatoesTomato SaladCorn and Arugula SaladGrilled Corn with Togarashi-Lime MayoEveryday Dinner Salad. Add a small splash of oil to the pan, just enough to lightly coat the bottom. Add a little spice to your life with aioli … Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of … It’s also incredibly easy to make and since it’s oven-roasted you don’t have to worry about your whole house…, Halibut Burgers with Spicy Sriracha Aioli. Using cheese on your burgers is optional, but I would recommend a sharp cheddar if you go with that. I cooked the ‘burgers’ in a saute pan on medium high heat to … It’s gonna be another family favorite! Any extra aioli may be refrigerated and used as a dip for crudites, cooked vegetables, etc. These halibut burgers became a staple in my weekly dinner routine after making them for the first time. Place shavings on an oiled baking sheet and bake at 350F for about 20 minutes, then turn chips and bake another 10 minutes or so or until crispy (watch them so they don't burn). Read More ➞, Juicy Turkey Burgers with Zucchini and Feta, Moist and juicy turkey burgers filled with zucchini, feta cheese, cumin, and green onion. Form into 4 patties and refrigerate on waxed paper until time to cook. Using cheese on your burgers is optional, but I would recommend a sharp cheddar if you go with that. Get your aioli going first by adding egg yolk, mustard, ghost pepper powder, lemon juice and salt to a mixing bowl. 4. A steaming hot, usually whole, fish comes to the table bathed in tangy lime, fish sauce, chili, and garlic sauce. Vampires not allowed. 1 pound 80/20 Ground Chuck (Note: If you can't find 80/20 ground chuck, just get 85/15 ground beef and add a tablespoon of vegetable oil. *Originally Posted November 2018; Updated August 2020. 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