Hello everyone and Happy Father’s Day to all you Dad’s out there! I hope your day is absolutely wonderful and spent with the ones you love. The recipe for Monday evening is a nice, easy one to make, but absolutely delicious- Teriyaki Pineapple Mahi-Mahi Burgers! The prep work is pretty much done for you, which is awesome, and then we just jazz the items up a bit with a little bit of flair.
Let’s start with the side dish: an easy, flavorful asian slaw. It’s crunchy, a little spicy thanks to the peanut sauce, and has a lot of bright color! It’s a great accompaniment to the burger, while providing some variety from your regular, run-of-the-mill salad.
To make the dressing, combine equal parts peanut sauce and rice wine vinegar in a bowl, and whisk together. Set aside.
You’ll also need to julienne cut a red bell pepper. To do this the easy way, trim the top and bottom off your pepper, and cut a line down the side of it. Open your pepper up, and remove the center of the pepper, trimming away any rib pieces. You’re left with a nice, rectangular piece of pepper that you can easily slice into thin strips, and then cut in half lengthwise until you have about 2 inch long pieces. Add those to a bowl.
Then slice your green onions, and add those too! If you purchased bagged coleslaw mix, this is going to be a breeze. Finish by adding about half the bag of your slaw mix. Toss everything together, and then add your dressing. Cover and let refrigerate until ready to use.
Now if you thought that was easy, the burgers are even easier! You could always let them marinate in the teriyaki sauce for a few hours or overnight beforehand to really impart more flavor. When you’re ready, preheat your grill. We used a countertop George Foreman grill. Grill the burgers or fillets until cooked through, brushing with teriyaki sauce. Top with a pineapple ring and close the grill again to get some grill marks on your pineapple! Meanwhile, toast your burger buns. We literally put them in the toaster, but you could also use the broiler on your oven or toast them right on the grill.
Then assemble your burgers! Enjoy!
PrintTeriyaki Pineapple Mahi-Mahi Burgers
Quick and delicious Teriyaki Pineapple Mahi-Mahi Burgers with a bright, crunchy, asian slaw. The whole thing is ready in less than 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grill
Ingredients
- 3 tbsp peanut sauce *
- 3 tbsp rice wine vinegar
- 1 red bell pepper, julienne cut
- ¼ cup sliced green onions
- 7 ounces packaged coleslaw mix (green cabbage, red cabbage, and carrots)
- 4 mahi-mahi burgers or fillets
- ¼ cup teriyaki sauce *
- 4 pineapple rings
- 4 burger buns, toasted *
- Cilantro or parsley, to taste
Instructions
- Preheat your grill. To make the coleslaw dressing, combine peanut sauce and rice wine vinegar in a small bowl, and whisk together. Set aside.
- In a large bowl, combine bell pepper, green onion, and coleslaw mix. Toss everything together, and then add your dressing. Cover and let refrigerate until ready to use.
- Grill the burgers or fillets until cooked through, brushing with teriyaki sauce occasionally. Grill your pineapple rings too, and toast your burger buns.
- Then assemble your burgers! Fill a bun with a mahi-mahi burger and pineapple ring, and serve with the slaw on the side. Enjoy!
Notes
*To make this dish gluten-free, use gluten-free teriyaki sauce, peanut sauce, and buns.
I hope you loved this fresh take on a teriyaki burger, and I’ll see you again with another recipe tomorrow! Questions or comments? Leave them below or contact me directly at me@samanthaelaine.net
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