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Wild Alaska Pollock Burger with Fried Onions, Jalapenos & Pickles

Prep Time 2 minutes
Yield 4 servings


Our wild Alaska Pollock Burgers are amped up with a lime mayo and deep-fried slices of onions, jalapenos, and pickles that add a lively dose of spice, crunch, and flavor to every bite. Sprigs of cilantro and avocado slices provide the delicious final touches.

Nutrition Facts*
Rounded values:
Per Serving: 830 calories; 35g fat; 98g carbohydrates; 33g protein; 60mg cholesterol; 2260mg sodium
*This information is calculated. Data is based on laboratory analysis, information from ingredient suppliers and USDA Standard Reference values. This information is believed to be accurate, but no warranty is implied.’

Wild Alaska Pollock Burger with Fried Onions, Jalapenos & Pickles


  • 2 Cups All-Purpose Flour
  • 2 teaspoon Kosher Salt
  • 1 teaspoon Coarse Pepper
  • 1 teaspoon Cayenne Pepper
  • 1 1/2 Cups Buttermilk
  • 2/3 Cup Bread & Butter Pickles (drained)
  • 2/3 Cup Jalapeno Slices
  • 1 Medium Onion, thinly sliced
  • 1/2 Cup Mayonnaise
  • 1 Tablespoon Lime Juice
  • 1/2 teaspoon Lime Zest
  • 4 Burgers Trident Seafoods® Alaskan Pollock Burgers 3 lb
  • As Needed Vegetable Oil
  • 4 Each Burger Buns
  • 1 Large Avocado, peeled, pitted & sliced
  • Cilantro Sprigs

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In a small bowl, stir together the mayonnaise, lime juice and zest. Set aside.

In a large bowl, whisk together the flour, salt, pepper and cayenne. In another large bowl, combine the buttermilk, pickles, jalapeños and onions.

Cook the burgers according to package directions and keep warm. At the same time, heat the oil in a fryer or deep skillet until oil reaches 375°F. Dredge the pickles, jalapeno and onions into flour mixture, shake off excess flour, and fry, in small batches until golden brown, transferring to toweling when cooked. Repeat until all are golden brown.

Toast buns if desired. Spread buns with 1 tablespoon lime mayonnaise on each side. Layer bottom bun with avocado slices and a whitefish burger, then top with the fried onions, pickles and jalapeños and sprigs of cilantro. Top with bun top and serve.



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