Batch Cooking: Halibut Burgers & Simple Slaw

Another relatively quick, easy, and versatile meal prep option! This serves 6 people, or prepares you 6 meals for the week ahead! The burgers are incredibly tasty on their own, high in protein, fiber, and omega 3 fats! 


For the Halibut Burgers:


3 halibut fillets, thawed and cut into chunks
2 stalks celery
1 spring onion
1/2 jalapeno pepper (seeds removed)
2 tbsp fresh lemon juice
3 cloves minced garlic
1 inch of ginger, grated
1 tsp dried oregano
1/2 tsp black pepper
1 egg
1/4 cup spelt or almond flour (for a gluten free option)
1/4 cup Rawsome powder (or any high fiber blend - if not, use 1/2 cup flour instead)
1 tbsp olive oil

* Note: any cold water fish such as salmon or cod will do for this recipe.



Thaw fish, allow excess water to drain, and cut into large chunks to make it more manageable. Use a separate knife and cutting board for this, set aside. Dice celery and heat 1 tsp olive oil (or water) in a skillet, then add the celery for 5 minutes or so, to make it a little softer. 

In a food processor, add all ingredients except for the olive oil, and pulse until the mixture is chunky but well incorporated. There may be excess water, this is ok. You may add 1 tbsp of flour at a time to combat this, but I left mine. 

Form into about 6 equal sized patties. In a large skillet over medium high heat, add 1 tbsp olive oil and 2-3 of the patties at a time. Allow each side to cook for 4-5 minutes. You may need to add more olive oil to prevent sticking, but the patties should stay in tact relatively easily. Near the end of cooking, push each patty to the sides of the skillet and allow the heat of the sides to cook the outer edge. Check with a thermometer that the internal temperature has reached at least 135F.

Place on a baking tray when finished, and cover to keep warm until serving. 


For the Coleslaw:


2 cups cabbage, diced
1 cup kale, diced
1 head of radicchio, diced
2 mandarin oranges
1/4 cup pumpkin seeds



1/4 cup fresh squeezed orange juice
1/4 cup olive oil or Udos oil
1 tbsp fresh lime juice
1/4 tsp black pepper
1/4 tsp Braggs coconut aminos, or tamari