• 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.