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Big Ol’ Ugly Catfish Burgers with Tipsy Nectarine-Pecan Slaw

Although I make my living writing copy and designing graphics, my true passion is food. I love to cook (it's my therapy!), and would be a lesser person if denied the privilege to do so on a daily basis. I'm a Southern girl at heart, and this recipe is an homage to my grandfather. As a child, I would spend summers with my grandparents in Savannah, Ga. Many days, we would take their small boat out on the river to fish, and although I never actually caught anything myself, I always loved seeing the "big ol' uglies" (what he called catfish) my grandfather would pull out of the water.


For Tipsy Nectarine-Pecan Slaw:
3 Tablespoons mayonnaise
2 Tablespoons Sutter Home® Gewurztraminer
2 teaspoons light brown sugar
1 large, firm nectarine, pitted and finely julienned
1/3 cup pecans, chopped
2 Tablespoons finely diced onion

For Patties:
2 lbs. skinless catfish filets
1 cup panko
1 egg, beaten
2 Tablespoons fresh chopped parsley
1 Tablespoon Grey Poupon® Dijon Mustard
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 soft Kaiser rolls, split
1/4 cup butter, softened


To make the Tipsy Nectarine-Pecan Slaw, whisk together mayonnaise, wine, and brown sugar in the bottom of a medium bowl. Add julienned nectarine, chopped pecans, and diced onion. Toss well to combine, cover, and chill until ready to serve. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, remove and discard any bones from the catfish, and place the filets into a food processor. Pulse until coarsely ground. Place ground catfish into a large bowl, an add panko, egg, parsley, Dijon mustard, salt, and pepper. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until cooked throughout, about 4-5 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread butter over the warm, toasted, cut sides of the rolls. On each roll bottom, place a grilled catfish patty, and top with an equal amount of the chilled Tipsy Nectarine-Pecan Slaw. Add the roll tops and serve. Makes 6 burgers.


A firm peach may be substituted for the nectarine, but peel the peach first. The nectarine works best, though, because of the firmness and smooth skin.