- In a small bowl, prepare Cajun Seasoning by stirring together paprika, onion powder, cayenne, pepper, thyme, oregano, salt and garlic powder.
- In a separate small bowl, prepared Paprika Aioli by mixing together mayonnaise, red pepper, green onion and paprika.
- Preheat skillet over medium heat and add oil. Place frozen burgers on skillet and top each with 1 tablespoon Cajun seasoning to coat. Cook 4-5 minutes. Flip burgers and add another 1 tablespoon to the other side of each burger. Add 1 tablespoon of butter to pan and cover for an additional 4-5 minutes, until internal temperature reaches 165°F.
- Butter buns with remaining tablespoon butter and toast buns on skillet.
- Spread paprika aioli onto both sides of the buns and sandwich with red cabbage, arugula, burger patty, jalapeños and pickles.
Cajun Fish Burgers with Paprika Aioli
- Preparation15 minutes
- Cook Time 15 minutes
- Serves 2
INgredients
For Cajun Seasoning:
- 3 tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon garlic powder
For Paprika Aioli:
- ½ cup plant-based mayonnaise
- ¼ cup chopped roasted red pepper
- 2 tablespoons thinly sliced green onion
- ½ teaspoon smoked paprika
For Burgers:
- 1 package Good Catch® Plant-Based Fish Burgers or Good Catch® Plant-Based Salmon Burgers
- 2 tablespoons olive oil
- 2 tablespoons plant-based butter, divided
- 2 burger buns
- ½ cup thinly sliced red cabbage
- ½ cup baby arugula
- 1 sliced jalapeño
- 8 pickle slices
Instructions
- In a small bowl, prepare Cajun Seasoning by stirring together paprika, onion powder, cayenne, pepper, thyme, oregano, salt and garlic powder.
- In a separate small bowl, prepared Paprika Aioli by mixing together mayonnaise, red pepper, green onion and paprika.
- Preheat skillet over medium heat and add oil. Place frozen burgers on skillet and top each with 1 tablespoon Cajun seasoning to coat. Cook 4-5 minutes. Flip burgers and add another 1 tablespoon to the other side of each burger. Add 1 tablespoon of butter to pan and cover for an additional 4-5 minutes, until internal temperature reaches 165°F.
- Butter buns with remaining tablespoon butter and toast buns on skillet.
- Spread paprika aioli onto both sides of the buns and sandwich with red cabbage, arugula, burger patty, jalapeños and pickles.