This recipe was sponsored by our friends at Vitamix! Using the new Vitamix Venturist blender, Cristina shows you how to make delicious, paleo Mahi Mahi Burgers!
For more delicous recipes by Cristina of @thecastawaykitchen, be sure to check out her blog here!
Paleo Mahi Mahi Burgers
Ingredients2 pounds de-boned, skinless mahi mahi filets2 large egg whites (tip: use the yolks for mayo)¼ cup garlic confit, with oil (recipe here)2 teaspoons fine sea salt2 teaspoons ground cumin2 teaspoon ground turmeric2 teaspoons ground black pepper2 teaspoons onion powder¼ teaspoon ground nutmeg6 tablespoons flax meal or fine ground almond meal½ cup torn cilantro leavesavocado oil for frying
Directions:Heat a large cast-iron skillet over medium heat. While it comes to temperature prepare the mini burgers.
Cut your mahi in to 1 inch cubes and add it to the large Vitamix container. Add in the egg whites and blend on medium power for 20 to 30 seconds.
Add in the garlic confit and blend on low, bringing the power up to high until a fish paste has formed.
Use the blender spatula to scrape all of the fish paste into a large bowl. Add in the seasonings, flax meal and cilantro leaves.
Mix until a dough has formed. Then shape 14-16 mini patties.
Add the avocado oil to the hot skillet so it is about ¼ inch in depth. Fry 4-5 patties at a time to not crowd the skillet.
Cook 3 minutes, or until golden brown, flip and cook another 3 minutes. Use a spatula to remove the mini burgers from the skillet and place on a paper towel lined plate.
Repeat with the remaining mini mahi burgers in batches until they are all cooked. Let them cool to room temperature then store in an airtight container in the fridge for up to a week.
To re-heat pop them in the toaster oven for 5 minutes at 300F.
This recipe was sponsored by our friends at Vitamix. Learn more about the Vitamix Venturist series here.