Homemade mahi mahi burgers. Mahi mahi paired with just the right amount of parsley, thyme, rosemary, lime juice, and garlic. These burgers are an impressive dinner option anytime of the year. Baked in the oven, these burgers need little to no attention once formed. The ingredients come together quickly and the burgers easily hold their shape after baking! Best of all, these mahi mahi burgers are gluten free, using quinoa and quinoa flour as the binder instead of traditional breadcrumbs.
There is something about the cold weather that makes me crave more sandwiches and comfort foods. I have bought salmon burgers and mahi mahi burgers from Trader Joe”s in the past, and while they are good, sometimes I just want something homemade. Something about fresh herbs that just elevates a dish from something “good” to “delish”.
While I admit these homemade burgers are not as easy as throwing a frozen burger on the skillet, the little bit of time you will spend will be rewarded by FLAVOR and PRIDE!! Plus this way you know exactly what is in your food! That means you can make them allergy friendly, and in this case gluten free! These are also paleo friendly 🙂 You gotta love when that happens!
I used frozen mahi mahi pieces that were thawed for a day in the refrigerator. Once thawed, these burgers came together in 15 minutes (including chopping and cooking the quinoa) and were done in 20 minutes in the oven! Not bad for homemade right?
Mahi mahi is a great lean protein source, with 20 grams of protein and 93 calories in 3 ounce serving.
There are several B vitamins in each serving of mahi mahi. These vitamins are known to support the liver, skin and metabolism
A 3 ounce serving of mahi mahi has about 15% of the daily requirement of iron.
When buying mahi-mahi it is best to buy US Atlantic caught fish, as these fish are caught using environmentally friendly methods, such as troll and pole. So know where your fish is coming from!
When purchasing mahi mahi, if fresh, the fish should not have a fishy smell. I would ask the person at the fish counter to smell it if you are unsure. Yes, you might look weird but that’s better than bad fish!! It should also be note that if you buy fresh fish at the grocery store, it may have been previously frozen. Fish, should not be refrozen once thawed, so be sure you are going to use it in 1-2 days of purchase.
I mentioned that I purchase my mahi mahi in pieces frozen and allow it to defrost in the refrigerator. This gives me a little more flexibility when grocery shopping. I also like that it’s already been cut into pieces, as this is just less work for me when I go to making burgers. But you can certainly make this from mahi mahi fillets, just be sure to remove all skin and any of the brown blood line that might be remaining in the center of the fillet.
When preparing this fish, use a sharp knife or food processor (affiliate link) to process the fish into small chunks.
You may want to use a non-porous cutting board (affiliate link), either plastic or glass to avoid contamination when using it later with other foods. I like to designate a cutting board for a particular food (chicken, beef, fish, veggies)
Quinoa flakes (affiliate link) can be found online or in your local health food grocery store (EarthFare, Whole Foods). These area great ingredient for breakfast too!
- 1 lb. mahi mahi, chopped finely
- ½ cup cooked quinoa
- 3 cloves garlic, minced
- ¼ cup fresh italian parsley, chopped
- 1 stalk of celery, chopped
- ¼ onion, minced
- Juice of one large lime or two small limes
- ¼ tsp. salt
- 1 tsp dried thyme
- /2 tsp dried rosemary
- 2 tbs. quinoa flakes
- 2 tbs. coconut flour
- 2 eggs
- few cracks black pepper
- If using frozen mahi mahi, defrost in refridgerator overnight.
- Cook quinoa and allow to cool. Be sure to rinse you quinoa before cooking and keep an eye on it after minute 10.
- Preheat oven to 350..
- Chop garlic, parsley, celery, and onion. Put aside.
- Finely chop the mahi mahi. I bought mahi mahi pieces and chopped a few at a time.
- In a large bowl, add mahi mahi, chopped veggies, salt, thyme, rosemary and black pepper.
- Juice lime and add to fish and veggie mixture. Add eggs and mix.
- Add quinoa, quinoa flakes and coconut flour.
- Allow to sit 5 minutes.
- Place parchment paper or foil down on cooking sheet. Spray with cooking oil.
- Form palm sized burgers with your hands, squeezing the fish mixture together in your hand like you would a hamburger.
- Place on parchment paper cookie sheet and bake 350 for 20-25 minutes or until lightly browned on the outside.
- Allow to cool 20 minutes before attempting to move, as these are fragile until cooled.
- To serve, you can either heat these up in a skillet, to put a golden cruse on the outside or just serve them as on your favorite bun or salad.
What about you?
- Have you made mahi mahi or salmon burgers at home?
- Do you have a favorite condiment for mahi mahi burgers? I love spicy mustard!
- Would you eat your burgers on a bun or on bread?