From The Galley: Blackened Grouper Burger

Blackened Grouper Burger


1 tablespoon butter 
2 tablespoons chopped fresh chives
1 pound boneless, skinless grouper, cut into 1-inch pieces
4 teaspoons Creole mustard, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
4 teaspoons blackening seasoning
Cooking spray 
1/4 cup mayonnaise 
2 tablespoons chopped dill pickle
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice 
1 1/3 cups thinly sliced red cabbage
4 hamburger buns, split horizontally


1. Place butter, chives, 4 ounces fish, 1 tablespoon mustard, and 1/2 teaspoon each salt and pepper in a food processor; pulse until finely chopped. Add remaining 12 ounces fish to food processor; pulse 5 times or until coarsely chopped. Divide mixture into 4 equal portions; gently shape each portion into a 1/2-inch-thick patty. Sprinkle patties evenly with blackening seasoning; lightly coat with cooking spray.

2. Whisk together mayo­n­naise, pickle, parsley, lemon juice, and 1/8 teaspoon salt in a small bowl.

3. Whisk together oil, lime juice, remaining 1 teaspoon mustard, and remaining 1/8 teaspoon salt in a medium bowl. Add cabbage; toss to coat.

4. Heat a grill or grill pan over medium-high heat; coat with cooking spray. Grill patties 4 minutes on each side or until done. Remove patties from grill; grill buns, cut sides down, 1 minute or until lightly toasted. Remove buns from grill, and top bun bottoms evenly with patties, tartar sauce, cabbage mixture, and bun tops.

Recipe & Photo Credit:

Blackened Grouper Burger


Subscribe and Save!

Sign up to receive unique tips, ideas for coastal living and special discounts...

so That You Can Get Discount Coupons, Promos, Company News and More!

You will be unable to submit the form unless you turn your javascript on.

Newsletter Sign-Up