Laguna Madre Taco Pescados Burgers with Tomatillo Mayonnaise

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

The fish is Texas caught. The corn chips were Texas born. We put Tabasco pepper sauce in our baby’s bottles.Tacos are a staple around here. Most of the other ingredients are locally grown. This burger lets the good times roll in Texas!


Tomatillo Mayonnaise:
6 tablespoons mayonnaise
3 tablespoons bottled tomatillo salsa; medium-hot and thick

2 pounds boneless flounder fillets (or, other similar firm-fleshed fish)
2 eggs
1 tablespoon freshly squeezed lime juice
1-1/2 teaspoons kosher salt
6 ounces yellow corn chips, crushed*
4 tablespoons salted butter, softened
4 tablespoons cream cheese, softened
1/2 teaspoon Tabasco Chipotle Pepper Sauce

Colavita Olive Oil for grill
12 (6-inch) yellow corn tortillas
1-1/4 cups shredded mild cheddar cheese
1 very large ripe, red tomato, diced; seeds and pulp removed
1 cup finely shredded iceberg lettuce

*In Texas, it is always Fritos Corn Chips!


Preheat gas grill to medium-high.

To make mayonnaise, in a small bowl blend mayonnaise and tomatillo salsa. Cover and refrigerate until ready to assemble burgers.

To make patties, pulse flounder fillets in food processor until chopped very fine. Put processed flounder in a large bowl; add eggs, lime juice, salt, and crushed corn chips. Mix ingredients together with a fork until well blended. Cover and refrigerate 15-20 minutes.

In a small bowl blend together butter, cream cheese and pepper sauce until well mixed. Remove flounder mixture from refrigerator and form into six patties. Make an indention in the center of each patty and put in an equal portion of the butter mixture. Work the sides of the patty in to cover the butter mixture and slightly flatten out again. Patties should be about 3-1/2 inches in diameter and about 3/4-inch thick.

When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to desired preference; about 5 minutes on each side for thoroughly cooked, but not dry. About 2 minutes before patties have completed cooking place tortillas on edge of grill rack to heat slightly. Turn tortillas after about 30 seconds and sprinkle an even portion of cheese on each tortilla. Continue warming until cheese melts slightly; about 1 minute. Remove tortillas from grill. Tortillas should be soft. Be careful not to over toast and harden tortillas.

To assemble burgers, place an even portion of the mayonnaise over the cheese on each tortilla. Sprinkle an even portion of the tomato and lettuce over six of the tortillas. Place a patty on top of the lettuce. Add the remaining tortillas as tops, cheese side down and serve. Makes 6 burgers.