Mahi Mahi Burger Recipe

Prepare fish

Pat the mahi mahi fillets dry with paper towels. Remove any remaining pin bones and cut the fish into 1-inch pieces. Chill in the refrigerator for 5 minutes if fish gets warm while handling.

Pulse to coarse crumb

Place the cut mahi mahi in a food processor and pulse 6–8 times until the fish is coarsely chopped but not pureed. You want small flakes that will bind together when formed into patties.

Combine patty mixture

Transfer the chopped fish to a bowl. Add the egg, panko, 2 tbsp mayonnaise, chopped cilantro, chopped green onion, 1 tsp lime juice, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with a rubber spatula or your hands until evenly combined; avoid overworking to keep the texture light.

Form patties

Divide the mixture into 4 equal portions (about 4 oz each). Shape each portion into a 3- to 3.5-inch round patty about 3/4 inch thick. Press lightly in the center to help them cook evenly. Place formed patties on a plate and chill in the refrigerator for 10–15 minutes to help them firm up.

Cook patties

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and let it shimmer. Add the chilled mahi patties (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side until golden brown and cooked through (internal temperature 140–145°F / 60–63°C). Reduce heat to medium if they brown too quickly. Transfer cooked patties to a wire rack or paper towel-lined plate and tent loosely with foil to keep warm while you toast buns and assemble.

Make sauce

In a small bowl, stir together 1/2 cup mayonnaise, 1 tsp finely chopped chipotle in adobo (start small — add more to taste), 1/2 tsp adobo sauce, 1/2 tsp lime juice, 1/2 tsp honey, and 1/8 tsp kosher salt. Taste and adjust heat or acidity as desired. Refrigerate until ready to use; the flavor melds after 10–15 minutes.

Prepare toppings

Slice the tomato into 1/4-inch slices and season lightly with 1/8 tsp salt and 1/8 tsp black pepper. Thinly slice the red onion if using. Separate and wash lettuce leaves, then pat dry.

Toast buns

Heat a skillet or griddle over medium. Butter the cut sides of the buns (about 2 tbsp butter total) and toast, buttered-side down, until golden and crisp, about 1–2 minutes. Keep toasted buns warm.

Assemble burgers

Spread about 1 to 1 1/2 tbsp chipotle mayo on the bottom half of each toasted bun. Place one mahi mahi patty on top, then add 2 lettuce leaves, a tomato slice (or two smaller slices), a few pickle slices (about 2–3 per burger), and optional red onion. Spread a little more chipotle mayo on the top bun if desired and close the burger.

Serve

Serve the mahi mahi burgers immediately with additional pickles or a wedge of lime on the side. Leftover chipotle mayo can be refrigerated up to 3 days.