Blackened Grouper Burgers With Red Cabbage Slaw

• 1 tablespoon butter
• 2 tablespoons chopped fresh chives
• 1 pound boneless, skinless grouper, cut into 1-inch pieces
• 4 teaspoons Creole mustard, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 4 teaspoons blackening seasoning
• Cooking spray
• 1/4 cup mayonnaise
• 2 tablespoons chopped dill pickle
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• 1 1/3 cups thinly sliced red cabbage
• 4 hamburger buns, split horizontally

1. Place butter, chives, 4 ounces fish, 1 tablespoon mustard, and 1/2 teaspoon each salt and pepper in a food processor; pulse until finely chopped. Add remaining 12 ounces fish to food processor; pulse 5 times or until coarsely chopped. Divide mixture into 4 equal portions; gently shape each portion into a 1/2-inch-thick patty. Sprinkle patties evenly with blackening seasoning; lightly coat with cooking spray.
2. Whisk together mayo-n-naise, pickle, parsley, lemon juice, and 1/8 teaspoon salt in a small bowl.
3. Whisk together oil, lime juice, remaining 1 teaspoon mustard, and remaining 1/8 teaspoon salt in a medium bowl. Add cabbage; toss to coat.
4. Heat a grill or grill pan over medium-high heat; coat with cooking spray. Grill patties 4 minutes on each side or until done. Remove patties from grill; grill buns, cut sides down, 1 minute or until lightly toasted. Remove buns from grill, and top bun bottoms evenly with patties, tartar sauce, cabbage mixture, and bun tops.

butter, fresh chives, skinless grouper, creole mustard, salt, freshly ground black pepper, blackening seasoning, cooking spray, mayonnaise, dill pickle, flatleaf, lemon juice, extra virgin olive oil, lime juice, red cabbage, buns

Taken from www.myrecipes.com/recipe/blackened-grouper-burgers-red-cabbage-slaw (may not work)