If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use gluten-free English muffins if you don't have hamburger buns on hand.

Maureen Callahan
Recipe by Oxmoor House August 2011

Gallery

Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 burger)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 5 ingredients in a food processor or blender; process until slightly chunky. Transfer to a bowl; cover and chill.

    Advertisement
  • Place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped. Add salt and fish; pulse 4 times or until fish is coarsely ground and mixture is well blended.

  • Divide fish mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Cover and chill 30 minutes.

  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.

  • Wipe pan with paper towels; recoat with cooking spray. Place 2 buns, cut sides down, in pan; cook 2 minutes or until lightly toasted. Repeat procedure with cooking spray and remaining buns.

  • Top bottom half of each bun with 1 lettuce leaf and 1 patty. Spread about 1 tablespoon mayonnaise mixture over each patty; place top half of 1 bun on each serving.

Chef's Notes

Shape the patties up to 8 hours in advance, and cook just before serving. Use a grill pan or nonstick skillet to cook them since they may not hold up on a standard grill.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

509 calories; fat 21.1g; saturated fat 2.7g; mono fat 7.8g; poly fat 8.4g; protein 37.3g; carbohydrates 39.7g; fiber 4.9g; cholesterol 99mg; iron 3.4mg; sodium 682mg; calcium 50mg.
Advertisement
Advertisement