Cilantro-Chile Spiked Cod Burgers

Name: Cilantro-Chile Spiked Cod Burgers
Ingredients: 1 1/2 pound cod, coarsely chopped; 3/4 cup panko crumbs; 1/2 cup chopped fresh cilantro; 1/4 cup finely chopped red onion; 2 jalapenos, seeded and minced; 2 teaspoon cajun seasoning; 2 tablespoon mayonnaise; juice and zest of 1 lime; 2 minced garlic cloves; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup yellow stone-ground cornmeal; 2 tablespoon vegetable oil; 2 tablespoon butter; 6 hamburger buns; 1 avocado, peeled, pitted, and sliced; 1/4 cup sour cream

Emily Jacobs|March 3, 2014 10:42 am EST

4 (1 ratings)

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When you think of cod, you probably don’t think about cod burgers but this recipe will change your mind. Cilantro and Cajun seasoning combine for a yummy twist on traditional cod. Recipe courtesy of Liz Neumark, author of Sylvia's Table and founder of Great Performances, catering company in New York City

Servings

6

Ingredients

1 1/2 pound cod, coarsely chopped
3/4 cup panko crumbs
1/2 cup chopped fresh cilantro
1/4 cup finely chopped red onion
2 jalapenos, seeded and minced
2 teaspoon cajun seasoning
2 tablespoon mayonnaise
juice and zest of 1 lime
2 minced garlic cloves
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup yellow stone-ground cornmeal
2 tablespoon vegetable oil
2 tablespoon butter
6 hamburger buns
1 avocado, peeled, pitted, and sliced
1/4 cup sour cream

Directions

Place the cod, panko, cilantro, jalapenos, Cajun seasoning, mayonnaise, lime juice and zest, garlic, salt and pepper in a large bowl  .
Using your hands, mix gently until the ingredients are evenly incorporated  .
Place the cornmeal in a shallow dish.
Divide the cod mixture evenly into 6 balls and form patties.
Dredge the patties in the cornmeal  .
Set cast-iron skillet over medium high heat and add oil and butter; when they are hot but not smoking place the patties into the pan  .
Cook until well seared on both sides, approximately 4-5 minutes each side  .
Toast the rolls, serve the avocado and sour cream as sides.