RECIPES: Recipe Details

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El Dorado

This burger was inspired by our love of Mahi Mahi and is great to serve at a backyard barbecue with a crisp white wine.

Ingredients 

1 1/2 cup Hellman’s Mayonnaise
2 ribs celery, finely diced
½ cup finely diced white onion
1 Tablespoon prepared horseradish
1 Tablespoon Heinz Ketchup
2 Tablespoon fresh lemon juice
4 Tablespoon Cilantro, chopped
2 pounds skinless, boneless Mahi Mahi fillets
3 slices white bread , crusts removed, processed into very fine crumbs
1 extra large egg, beaten
2 Tablespoon plus 1 to 2 teaspoons Old Bay Seasoning
2 teaspoon Worcestershire sauce
1 teaspoon Grey Poupon
Vegetable Oil for Grilling
6 Sesame seeded Sandwich Rolls
2 large ripe tomatoes
3 cups arugula

Instructions 

For the dressing:
1 cup Hellman’s Mayonnaise
2 ribs celery, finely diced
½ cup finely diced white onion
1 Tablespoon prepared horseradish
1 Tablespoon Heinz Ketchup
1 Tablespoon fresh lemon juice
2 Tablespoon Cilantro, chopped

For the patties:
2 pounds skinless, boneless Mahi Mahi fillets
3 slices white bread , crusts removed, processed into very fine crumbs
1 extra large egg, beaten
1/2 cup Hellman's mayonnaise
2 Tablespoon Old Bay Seasoning
2 teaspoon Worcestershire sauce
1 teaspoon Grey Poupon
1 Tablespoon fresh lemon juice
2 Tablespoon fresh Cilantro, chopped

Vegetable Oil for Grilling
6 Sesame seeded Sandwich Rolls
1 large ripe tomatoes
Old Bay Seasoning
3 cups arugula

Preheat a gas grill to medium high. You should be able to hold your hand about 5 to 6 inches above the rack for no more than 4 seconds.
To make the dressing, combine 1 cup mayonnaise, celery, onion, horseradish, ketchup and 1 tablespoon lemon juice in a blender or food processor and blend until smooth. Scrape the mayonnaise into a medium bowl and use a rubber spatula to fold in 2 tablespoons cilantro. Cover and refrigerate.
To make the patties, finely chop the Mahi Mahi fillets by hand into 1/4- to 1/3-inch pieces and transfer to a large bowl. Add ½ cup bread crumbs, egg, ½ cup mayonnaise, 2 tablespoons Old Bay Seasoning, Worcestershire sauce, Grey Poupon, 1 tablespoon lemon juice and 2 tablespoons cilantro. Fold the mixture together until thoroughly combined. If the mixture seems too wet to hold together, add a tablespoon or two more of bread crumbs. Coat your hands with oil and form the mixture into 6 equal patties. Place the formed patties onto a clean plate.
Brush the grill rack, patties, and cut sides of the buns with oil. Cut the tomato into 6 slices, season with old bay seasoning, and set aside.
Place the patties on the grill and cook for about 4 minutes per side or until cooked through. While the patties are cooking, place the buns around the edges of the grill, cut sides down, and toast until lightly browned.
To assemble the burgers, spread 1 tablespoon of the dressing, on the cut side of each bun bottom and 1 to 2 tablespoons on the cut side of each bun top. Place ½ cup arugula on each bun bottom and top with 1 tomato slice. Place the patties on the tomatoes, followed by the bun tops.
Makes 6 burgers