Think of these Flounder Burgers as like crab cakes made with flaked flounder. They're served with a creamy and spicy habanero aioli to compliment the fish!
1/2tspred pepper flakesDo 1/4 tsp if you don't like spicy
1/2cuploosely packed fresh parsleychopped
1/4tspold bay seasoning
1/4cupseasoned bread crumbs
1eggbeaten
2tbspflour
For the Habanero Aioli:
1/2cupsour cream
1/2a habanero
1tbsplemon juice
1/8tsplemon zest
1small clove of garlic minced
1/8tspdried dill
Instructions
Cook the fish fully in a skillet over medium heat until it flakes, then put the fish in a towel and squeeze all the moisture out of the fish.
Flake the fish up in a large bowl, then add the lemon zest, lemon juice, mayonnaise, mustard, parsley, red pepper flakes, and old bay. Stir to combine, then season to taste with salt and pepper.
Set up your breading station with the flour on the first plate, the egg in the next, then the breadcrumbs. Pack the fish mixture into a 1/4 cup measuring cup, then tap the handle of the measuring cup on the edge of a bowl with your hand underneath it, and it should fall out in a compacted cake comparable to how packed brown sugar falls out of the cup (if little pieces fall out, it means you need to pack it in harder). Roll the burger in flour, then the beaten egg, then the breadcrumbs, getting rid of the excess all along the way.
Heat a couple tbsp of vegetable oil in a nonstick skillet over medium high heat until when you throw a couple droplets of water in the pan, they sizzle and crackle. Place your fish burgers in the pan and cook for 3 minutes on each side until brown. Place the cooked burgers on a paper towel to absorb any extra oil, then build your burger. Place the burgers on your bread, then add any toppings you like (I like lettuce and tomato), and dollop on some of the habanero aioli.
To make the aioli: Mince the habanero as small as you can, then take the side of your knife and scrape it against the cutting board a few times to turn it into a paste. Combine all the ingredients, season to taste with salt and pepper, stir, and dollop onto the burgers.