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Mahi Mahi Burger with Spicy Crab Slaw and Avocado Butter Smash

These burgers will bring the islands to your home. The delicate, yet zesty, flavor is combined with a garlic butter sauce and the crunch of buttery macadamia nuts and tangy coleslaw. It only gets beter with a cooling topping of the avocado smash to tie it all together. We can't always go on vacation to an exotic island but the smell and taste of these burgers will bring us one step closer.


3/4 cup unsalted butter
3 each gloves garlic, minced finely
1/4 cup ginger, minced finely
1 1/4 teaspoon habanero chile pepper, very finely chopped - 1 teaspoon for the butter sauce, 1/4 teaspoon for the crab slaw
2 tablespoons Seafood seasoning
3 1/2 teaspoons salt - 2 teaspoons for the butter sauce, 1/2 teaspoon for the crab slaw, 1/2 teaspoon for the avocado butter and 1/2 teaspoon to sprinkle over the tomatoes
1 cup Sutter Home Sauvignon Blanc
1 3/4 pounds Mahi Mahi fish fillets, 1/2 of the fillets ground finely and 1/2 cut 3/8” cubes
7 each Kaiser rolls - 1 roll processed into crumbs for the patties and 6 split for final assembly
1 1/4 cups macadamia nuts, chopped medium coarse - 3/4 cup for the patties, ½ cup for the crab slaw mix
vegetable oil, for brushing the grill
2 each fresh pineapple rings,cored, grilled and coarsely chopped
2 1/4 cups prepackaged coleslaw mix
2/3 cup fresh packed crabmeat pieces, drained well
3 each large avocados
6 slices fresh mozzrella cheese, sliced 1/4 inch thick
6 slices tomatoes, sliced 1/4 inch thick


Directions Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover. To make the spicy butter sauce, combine the butter, minced garlic, minced ginger, finely chopped habanero chilies, Old Bay Seafood seasoning and 2 teaspoons salt. Place the mixture into a heat proof saucepan. Place the saucepan on the grill and bring the mixture to a simmer until the garlic is cooked but not brown. Remove the saucepan from the grill and slowly add the wine to the butter mixture. Mix well and place the saucepan back on the grill. Bring the mixture to a boil. As soon as the mixture boils, remove the saucepan from the grill and set aside to cool. This will make approximately 1 3/4 cups of sauce: 1/2 cup for the patties, 1/4 cup for the crab slaw, 1/4 cup for the avocado butter, and the remaining 3/4 cup for basting the patties and brushing the buns. To make the patties, break up one Kaiser roll and place it into a food processor. Pulse until the crumbs are fine in consistency. Measure 2/3 cup crumbs and place into a large bowl. Save the remainder of the crumbs to use at another time. Take 1/2 of the fish fillets and place into a food processor. Pulse the fish until the mixture is almost a paste. Place the fish into the mixing bowl with the crumbs. Cut the remaining 1/2 fish into small cubes approximately 3/8 inch in size and add into the bowl. Chop the 1 1/4 cups of macadamia nuts until they are medium coarse. Place 3/4 cup of the chopped nuts into the bowl with the fish and reserve 1/2 cup for the crab slaw. Add 1/2 cup of the butter sauce. Mix all ingredients together well. Divide the mixture into 6 equal portions and form into 6 patties to fit the rolls. Place patties on a cookie sheet lined with wax paper and place in the refrigerator to cool and to firm up. To make the crab slaw, lightly brush the grill rack with the vegetable oil and place the pineapple rings on the grill, turning once, until they are lightly brown and caramelized. Remove the pineapple rings from the grill and chop to a medium coarse consistency. Place the pineapple into a bowl. Add the prepackaged coleslaw mix, 1/2 cup of the macadamia nuts, 1/2 teaspoon salt, 1/4 teaspoon habanero chili pepper and 1/4 cup butter sauce. Mix all the ingredients together well. Add the crab and toss lightly so as not to break up the crab to much. Set the slaw aside. To make the avocado smash, cut the avocados in half and remove the pits. Scoop out the flesh and place into a bowl. Smash the avocado, with a fork, until the consistency is smooth but still contains some lumps. Add 1/2 teaspoon salt and 1/4 cup of the butter sauce. Mix together well and place in the refrigerator to chill. Place a small slotted grill rack, the type used for grilling vegetables or fish, on top of the regular grill rack. This will keep the patties flat and secure. Brush the rack with the vegetable oil. Brush all the patties on one side with the butter sauce. Place the patties, with the basted side down, on the grill rack, cover and cook for approximately 2 to 3 minutes or until lightly browned. Turn the patties, baste again with the butter sauce and cook 2 to 3 minutes or until done. During the last few minutes of cooking, brush both cut sides of the rolls with the butter sauce and place, cut side down, on the outer edges of the grill until lightly browned. To assemble the burgers, on each roll bottom, place a patty, equal portions of the crab slaw and one slice of tomato. Lightly salt each tomato top with the remaining 1/2 teaspoon salt. On each roll top, place equal portions of the avocado butter smash. Place the roll tops on top of the roll bottoms. Makes 6 burgers