New Vogue Blue Catfish Burgers with Blackberry Patch Tartar Sauce

Catfish is a very popular fish in our area of the states.The farm-raised variety is widely available in supermarkets and has a very mild flavor. While deep-frying is a popular method of cooking catfish, one bite of these burgers will change your mind. The blackberry jam in the tartar sauce makes it full of local flavor; blackberries grow wild in pastures and fence rows all across Oklahoma.

Ingredients:

Tartar Sauce:
2/3 cup mayonnaise
1 teaspoon Heinz Yellow Mustard
2 tablespoons seedless fresh blackberry jam
2 teaspoons grated onion
2 tablespoons chopped fresh parsley
Patties:
4 tablespoons mayonnaise
1 egg, slightly beaten
2 teaspoons lemon juice
1 tablespoon Heinz Spicy Brown Mustard
1 small jalapeno, seeded and minced
1/2 teaspoon Greek seasoning
2 tablespoon finely chopped fresh parsley
3 tablespoons finely chopped green onion
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 cup panko (Japanese bread crumbs)
2 lbs. fresh farm-raised catfish fillets, chopped into ¼-inch pieces using knife or food processor
½ cup Stella Crumbled Blue Cheese
2-3 tablespoons vegetable oil for brushing grill rack
6 seeded onion buns, split
12 thin medium tomato slices
6 romaine lettuce leaves, torn to be slightly larger than buns

Instructions:

For tartar sauce, in a small bowl, stir together mayonnaise, mustard, jam, onion, and parsley. Cover and chill until serving. In a large bowl, stir together mayonnaise, egg, lemon juice, mustard, jalapeno, seasoning, parsley, green onion, salt and pepper. Using gloves, gently work catfish into mixture then panko, handling as little as possible to prevent compacting. Divide mixture into 6 portions. Shape into patties to fit buns. Cover and chill patties for 20 minutes. Preheat a gas grill to medium-high. When the grill is ready, generously brush the grill rack with oil. Place the patties on the middle of the grill rack. Place the patties on the middle of the grill rack, cover, and cook for 4-5 minutes, carefully turning once, until the patties turn opaque and are cooked through. During last minute of grilling, sprinkle patties evenly with cheese and place the buns, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread tartar sauce on split sides of buns. Add a lettuce leaf, two tomato slices, then a cheese-topped patty to each. Use a slotted spoon to top each with the relish. Add bun tops. Serve immediately. Serves 6.