Mahi-Mahi Burgers With Honey Mustard Sauce

Mahi Mahi Burger with Honey-Mustard Sauce
Mahi Mahi Burger with Honey-Mustard Sauce.
  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Yield: 4 sandwiches (4 servings)

When it comes to grilling and dining out on the patio in the summer, variations on traditional burgers, like these mahi-mahi burgers with honey mustard sauce, are a quick and delicious way to please the whole family.

This delicious sandwich features a generous portion of mahi-mahi on a toasted hamburger bun and is accented with a rich, creamy honey mustard sauce and garnished like a traditional burger with lettuce, tomato, onion, and a pickle. But the best part of all? Mahi-mahi burgers can be cooked on a grill in less than 10 minutes. But don’t let rainy days get you down; when the weather outside isn’t cooperating, you can cook the mahi-mahi and toast the hamburger bun inside on a grill pan.


  • 1 pound fish (mahi-mahi, cut into four pieces)
  • 2 teaspoons olive oil
  • 1 cup mayonnaise
  • 1/3 cup Dijon mustard
  • 2 tablespoons honey
  • 4 burger buns
  • 1 tablespoon butter (unsalted)
  • Garnish: iceberg lettuce leaves, sliced tomato, sliced onion, pickle chips
  • Salt to taste (Kosher)
  • Black pepper to taste (freshly ground)

Steps to Make It

Make the Sauce

  1. In a medium bowl, whisk the mayonnaise, Dijon mustard, and honey.

  2. Season with salt and pepper.

Make the Fish

  1. Heat the grill or grill pan to medium-high.

  2. Brush oil on each side of the fish and season generously with salt and pepper.

  3. Place the fish on the grill and cook about three to five minutes, then turn; fish should lift from the grill/grill pan easily without sticking.

  4. Cook an additional two to three minutes or until the fish is firm and still flakes.

  5. Split the buns open and lightly butter each side.

  6. Place the buns cut-side down on the grill or grill pan, and grill until the cut side is lightly golden brown, about 12 to 15 seconds.

  7. Place fish on the bottom half of the bun and spread on the honey-mustard sauce, top with garnishes of lettuce, tomato, onion, and pickle.

  8. Add a sprinkling of salt and black pepper and serve.


    *Cook's Note: Store any unused honey mustard sauce refrigerated in a sealed container for up to three days.

    If you're looking for an extra challenge and a freshness boost, try using a homemade mayonnaise as the base of the honey mustard sauce. Also, sliced cucumbers come together quickly for refrigerator pickles, providing a great option for sandwich garnish.

    Recipe Variations

    These mahi-mahi burgers with honey mustard sauce would be great at brunch, lunch or a light dinner, especially served outside during warm weather.

    • At brunch, leave off the honey mustard and traditional garnishes and top the sandwiches with a slice of melting Swiss cheese and a fried egg or poached egg. Then serve the dish up with some savory home fries or hash browns on the side.
    • For lunch, offer the sandwich with some artisan potato chips or try your own hand at making potato chips from scratch—maybe even some sweet potato chips.
    • At dinner, a side of french fries fits the bill, or perhaps a baked potato. A small green salad filled with seasonal vegetables and lightly tossed in a simple vinaigrette would also go great.
    • For parties: These burgers would make a wonderful party food by cutting the fish into eight portions rather than four and serving on dinner rolls for a delicious slider. Garnish the sliders as you would the larger sandwiches with lettuce, tomato, onion, pickle, and the honey-mustard sauce.