This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Swapyourburger #CollectiveBias
As soon as May hits, we find ourselves grilling almost every dinner until September. I love watching the sun set on our fruit trees with the smell of dinner sizzling on the grill. Making dinner outside requires a lot less clean up as opposed to the normal 10 pans I use to make dinner inside, and is easier quite frankly!
While the grilling possibilities are endless, I usually find myself in a cooking rut halfway through summer. There is really only so much meat that my stomach can digest, and feeding meat to a family of 5 every night is just not feasible for this Southern California Mama.
When I came across these packages of Trident Seafoods® Wild Alaskan Pollock Burgers at Costco a few weeks back, I knew they would be the perfect swap for our meat burgers. Convenient, delicious, and healthy alternative to traditional burgers and sandwiches.
Wild Alaska Pollock mild in flavor like cod, provides all the benefits of seafood and are naturally packed with healthy Omega-3s. Not only are they great between the bun, but they are extremely versatile and can be served in other fun ways!
The sweet and salty flavor combination is one of our favorites here in The Seaside Baker household. Combined with the mild fish and Sriracha mayo, this burger was a slam dunk! Because the actual burger contains less fat and cholesterol, I decided to splurge that night and make some tempera onion rings! Let's just say we had one happy family! So, tell me, would you dare to swap your burger?
- 4 Wild Alaskan Pollock Burgers
- 4 pineapple rings
- ½ cup Teriyaki Sauce
- ¼ cup mayonnaise
- 2 teaspoons Sriracha
- 4 Whole Wheat Burger Buns
- Red Onion slices
- 2 large onions , cut into ¼-inch rings (preferably Vidalia or Spanish)
- vegetable oil , for frying
- 1 1 ?4 cups flour
- 1 ?2 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1 ?4 cups ice water , plus more for soaking
Grill Burgers according to the package.
While burgers are cooking baste with teriyaki sauce.
Grill Pineapple rings with burgers for 1 minute on each side.
Mix mayonnaise and sriracha.
To assemble, spread a bit of sriracha mayonnaise on each bun, layer with Pollock burgers, pineapple rings, onion slices, and lettuce.
Drizzle a bit of extra Teriyaki over the inside of the burger, if desired.
To make the Tempura onion rings, soak sliced onions In a large bowl of cold water for 10 to 15 minutes. Let drain on paper towels.
In a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360F on a deep-fry thermometer.
In a medium sized bowl, whisk the flour, cornstarch, baking powder, and salt. Add the 1 ¼ cups ice water and stir, just until a batter forms.
Working in batches, coat the onion rings with the batter, letting the excess drip off.
Drop the rings into the oil and fry until light golden, about 2 ½ to 3 minutes.
Transfer the rings to paper towels to drain, serve immediately.