Laguna Madre Taco Pescados Burgers with Tomatillo Spread

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


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

Patties Ingredients:
2 pounds boneless flounder (or, other similar firm-fleshed fish)
2 eggs
1 tablespoon freshly squeezed lime juice
1 teaspoons kosher salt
1 cup coarsely crushed Cape Cod Sea Salt & Cracked Pepper Potato Chips
4 tablespoons salted butter, softened
4 tablespoons cream cheese, softened
1 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


Preheat gas grill to medium-high.

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

To make patties, pulse flounder in food processor until chopped very fine. Put processed flounder in a large bowl; add eggs, lime juice, salt, and crushed potato 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 an equal portion of the butter mixture in each indention. 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. Don’t over toast and harden tortillas.

To assemble burgers, place an even portion of the tomatillo spread 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.