This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Swapyourburger #CollectiveBias
Whether you’ve been in the TKW Family for years or a day you’ve quickly learned that pizza is my absolute all time favorite food in the entire world. A tie for second is anything bacon or anything seafood. Well when the amazing folks from Trident Seafoods® were looking for ways to swap out your regular burger with their Wild Alaskan Pollock Burgers I jumped at the opportunity to work with them. As I get older I find myself, while still a huge beef lover, leaning more and more towards fish and chicken for my protein. What I love specifically about pollock and these Wild Alaskan Pollock Burgers is they are mild in flavor like cod and provides all the benefits of seafood. They also are extremely low in fat, calories and cholesterol. And most important they taste AMAZING!
Now these burgers can be found at your local Costco and when I went to buy these I was super happy as they were BOGO which means double the yum for me! All the while I was shopping at Costco my mind was racing on how I should make these. Do I go with a burger? Maybe a wrap? Oh, what about in pasta? Fish tacos are always a hit but I’ve done them already. No, I wanted something different but still awesome. And that’s where this Grilled Pollock Flatbread Pizza with Slaw and Mexican Crema comes in to play!
Once I got home I immediately got to work. Now the first thing I did was grill up a couple of these Pollock burgers. I mean I had to taste them by themselves first. You see 99.9% of the time prior to making a dish I know what goes well together – even the off the wall stuff (i.e., like cheese, chocolate and cayenne in a cookie!) but there’s that .1% chance that I’m way off (like the time I tried to make a mulberry cheesecake AND the dog even refused to eat it). So I took 2 frozen burgers out of the bag, brushed them with a little bit of oil and placed them frozen in a hot grill pan. Within minutes the smell of these amazing burgers hit me and I knew…I knew we had a winner!
But before I tell you more about these burgers, make sure when you pick up these INCREDIBLE Alaskan Pollock burgers you also enter their awesome sweepstakes! The grand prize is a Dual Fuel Gas and Charcoal BBQ Grill plus $300 Costco Cash! That’s HUGE!!! Dare To #Swapyourburger #Contest
So yeah, once they were grilled I ate one nekkid. No not me, the burger silly people. I wanted to see what it tasted like as-is. Lord knows how I hate having to ‘doctor’ up stuff which is partly why I never buy pre-made anything. Folks let me tell you what… these burgers are AMAZING! I mean seriously I would not change a single thing….other than buying more and putting it in my freezer! The taste is so tender, light, melt in your mouth perfect and I immediately was in love.
So after pretty much inhaling the first burger I put the other one aside though full disclosure it was tough as I was hungry and these are so good. So so SO good! Plus they are packed with healthy Omega-3s! Per mayoclinic.com “Omega-3 fatty acids are thought to provide a wide range of health benefits, including a lower risk of coronary heart disease and improvement in cholesterol. There have also been promising results from studies looking at omega-3 for cancer, depression, and attention-deficit hyperactivity disorder (ADHD). Due to these potential health benefits, fish oil, which is rich in omega-3 fatty acids, has become a popular supplement.
There is evidence that recommended amounts of DHA and EPA, taken as fish or fish oil supplements, may lower triglycerides and reduce the risk of heart attack, abnormal heartbeat, and stroke in people who have heart disorders. DHA and EPA may also benefit people who have hardening of the arteries or high blood pressure.”
Since I already had flatbread pizzas made and in the freezer I just took a couple out to thaw while I made up the Mexican Crema. However if you don’t have flatbreads made you can just use store-bought.
Now Mexican Crema is different from sour cream. It’s thinner than traditional sour cream and has a bit saltier/sourer taste. You can easily make your own or just buy some store-bought. The trick for this is to make it and let it set out for 3 hours at room temperature.
While the crema was resting I made up a batch of my Cilantro Lime Slaw. If you’ve made my killer fish tacos then you’ll recognize this slaw. It’s honestly my FAVORITE slaw! This slaw only needs 30 minutes to rest though you can hold it up to 12 hours in the fridge.
Now a few hours had passed as I needed to let the crema work its mojo and the slaw to do it’s little diddy. In the interim I got to working on some other items all the way snacking on that second burger I had grilled up. Wha? Trust me, they are THAT good! Finally when it came time to make this dish I was hungry again. I first grilled up another burger followed by the flat bread.
Now flatbreads are super easy to grill. Just be sure you coat both sides with oil so it doesn’t stick to the grill or grill pan. As I was grilling up the flatbread I knew how I wanted it to look and could not wait for the end result. Like did you ever know something was going to be so good that you could almost taste it? Yeah? That was me with this dish! The smells were so light and fresh and so not fishy at all. I hate fishing smelling fish!
Once the flatbreads were done I fired up another burger and then it was time to assemble. About 1/2 cup of slaw went on top of the warmed flatbread followed by pieces of the burger. A few drizzles of the crema and then I went to take a bite…
but stopped. It was missing something. It looked “plain” and you know I don’t do plain. So a quick chop of an avocado, a few rough chops of some fresh cilantro and a squeeze of lime and it all made sense. Those flavors just marry so well together. And before you say “but I don’t like cilantro what can I substitute for it?” The answer is nothing. There is no substitute for cilantro. So you can either omit it OR you can use fresh parsley buuuuuuuuut it’s nowhere near the same. However I get some of you weirdos (love you!) don’t like cilantro. I mean I could see if it were cherries as those things are vile and demon seeds but cilantro? It’s like perfect!
Now as you’ll see this pizza is pretty hearty in stature because of the saw, chunks of pollock and avocado. I would not recommend using a standard pizza cutter. You’ll most likely end up pulling the topping off as you roll it through. Instead place the warm, crispy flatbreads on a cutting board and using a large butcher knife cut down into it to make your slices. Since my flatbread was kind of oval-ish, I went with pseudo long triangles. In math geometry geekdome it’s called Scalene triangle cuts where no sides are equal and no angles are equal. Wha? I told you I’m a huge math nerd though I HATED geometry. Actually no, it was the teacher I had. She was a mean old lady that I swear was 107 when I had her!
Anyway, enough dorking out on you. Let’s talk about this pizza (which will be a REGULAR during Lent!). Since the crusts are grilled they are crispy on the outside and sturdy enough to hold up to the weight of the pizza. That first bite was crucial – a little bit of slaw, a chunk or pollock, a bit of avocado, a sprig of cilantro and a hint of crema… OMG people!
OMG PEOPLE! This was so much better than had I even imagined! It literally was one of the best seafood pizzas I have ever had in my life. And that’s saying a lot! The hint of lime, the brightness from the cilantro. That tangyness from the slaw and that tender full flavored Trident Seafoods® Wild Alaskan Pollock Burgers … God seriously it left me speechless.
I’ve made this same flatbread every day for the past 7 days and am still in love with it. I highly, HIGHLY recommend these burgers! Just wow!
So now you, how do you dare to you swap your burger?Print
- 4 Homemade Flatbread Pizza crusts, homemade or store bought
- 4 Trident Seafoods® Wild Alaskan Pollock Burgers
- 2 avocados, cubed
- 3 cups Cilantro Lime Slaw (see below)
- 1/4 cup chopped cilantro
- Mexican Crema (see below)
- Olive oil
Cilantro Lime Slaw
- 3 cups finely shredded green cabbage
- 1 tablespoon lime juice
- 2 teaspoon honey
- 1 medium shallot, minced (about 1 heaping tablespoon)
- 2 teaspoon minced jalapeños
- 3 teaspoon chopped cilantro
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 cup sour cream, full fat
- 1 cup heavy cream
- 1 heaping teaspoon salt
- 4 wedges limes
- Make the slaw by mixing all of the ingredients together in a large bowl.
- Marinate for at least 30 minutes but no more than 8 hours.
- Taste and adjust seasoning (more salt if necessary).
- Make the crema by mixing together the ingredients, covering with plastic wrap and allow to sit at room temperature for 3 hours. After 3 hours, refrigerate.
- Heat up the grill or grill pan over medium heat. Lightly brush with oil.
- Place the burgers on the grill and grill 3-5 minutes per side. Remove from the gill and set aside.
- Brush both sides of the flatbread with olive oil and grill for 2-3 minutes per side or until lightly charred.
- Remove from the grill assemble.
- Evenly divide the cilantro lime slaw over top of the grilled flat breads.
- Rough chop the Trident Seafoods® Wild Alaskan Pollock Burgers and sprinkle on top.
- Next add the avocado cubes and a squeeze of lime across the top.
- Last drizzle or spoon on some Mexican Crema.
- Use a large butcher knife to cut up.