Cod Burgers with Sriracha Aioli
As you have seen on our Instagram, the past two weeks we have turned taco Tuesday into burger Tuesday, and these Cod Burgers definitely did not disappoint. They were so much fun, and you can get super creative with what to pair with them.
We made our cod burgers with a purple radish coleslaw, avocado, and sriracha aioli. We place them between toasted brioche buns and enjoyed this different yet simple and delicious meal.
We love getting creative with our burgers, so expect to see more fun burger recipes coming your way!
Ingredients:
1 pound of cod filets; cut into 4 serving size pieces
1 small bag of chopped purple cabbage
2 tbsp of olive oil
Salt and pepper to taste
4 brioche buns
½ cup of flour
2 tbsp of butter
2 tbsp of olive oil
⅓ cup of mayonnaise
1 tbsp of sriracha sauce
Directions:
Pre-heat oven to 450 degrees
On a baking sheet lined with parchment paper, spread out the purple cabbage and drizzle it with olive oil, salt, and pepper; roast in the oven for approximately 10 minutes; remove and set aside
Meanwhile dip the fish filets in salt, pepper, and flour; place the butter and oil in a medium sized nonstick skillet; when the butter sizzles, add the fish filets turning once after approximately 5 to 6 minutes (they should be browned)
In a small bowl mix the mayonnaise and sriracha
Toast the buns in a toaster or in a skillet over medium heat
Assemble the burgers, layering the cabbage, fish, then drizzle with aioli and add toppings of your choice (we used avocado and shrimp)
