Fish Burgers

Ingredients

• 15 ml (1 tablespoon)olive oil
• 680 g (1 1/2 pounds)white fish, such as grouper, cod, tilapia or mahi-mahi
• 60 g (1 cup)panko breadcrumbs
• 1 largeegg
• 30 ml (2 tablespoons)mayonnaise
• 30 ml (2 tablespoons)chopped parsley
• 15 ml (1 tablespoon)Old Bay seasoning or blackened seasoning
• 2.5 ml (1/2 teaspoon)salt
• 4hamburger buns
• to tastetartar sauce, lettuce, tomatoes, pickles and pickled jalapeños

Instructions

1. 1

   Pulse the fish

   Cut the fish fillets into large chunks and put them in a food processor. Pulse 2–3 times to break them into smaller pieces. Add the panko, egg, mayonnaise, parsley, Old Bay seasoning and salt, then pulse 2–3 more times, stopping when combined but still visibly chunky.

2. 2

   Shape the patties

   Divide the fish mixture into four equal portions. Press each portion into a patty roughly the size of a hamburger bun.

3. 3

   Pan-sear the fish

   Heat a large skillet or griddle pan over medium heat. When hot, drizzle the oil over the surface and add the patties. Cook for about 4 minutes per side; if the first side browns too quickly, lower the heat slightly.

4. 4

   Build the burgers

   Place the cooked patties in the hamburger buns and add your preferred toppings. Tartar sauce is suggested in place of more traditional burger condiments.

What are fish burgers?

A fish burger puts a seasoned fish patty in a bun, bringing together familiar burger toppings and the lighter, flaky texture of white fish. This American-style version is pan-seared rather than deep-fried.

Panko, egg and mayonnaise help hold the chopped fish together, while Old Bay or blackened seasoning gives the patties a savoury seafood-style flavour. Keeping some fish pieces intact makes the finished patty pleasantly flaky.

Nutrition and macros by portion

The nutrition label shows one serving as written: 441 calories, 42g protein, 33g carbs, 15g fat.

The fish supplies most of the protein, while the panko and buns contribute much of the carbohydrate. Olive oil and mayonnaise provide fat, with additional amounts depending on the tartar sauce and toppings you use. Serve with salad or extra lettuce and tomato for a fresh contrast alongside the burger.

Choosing the fish and binder

White fish: Grouper, cod, tilapia or mahi are all listed options. Choose boneless fillets and cut them into chunks before pulsing.

Binder: Panko, egg and mayonnaise help the mixture form patties without needing to purée the fish. Add the parsley and seasoning with them so they are distributed through the mixture.

Keep the mixture chunky

Food processor: Pulse the fish just 2–3 times before adding the other ingredients, then pulse another 2–3 times to combine. Stop while pieces of fish are still visible; over-processing can make the mixture pasty.

Shaping: Divide the mixture into four equal portions and press each into a bun-sized patty. Handle it gently so the patties keep their shape.

Get a golden sear

Pan heat: Use a large skillet or griddle over medium heat and add the olive oil once the pan is hot. If the first side darkens too quickly, reduce the heat slightly.

Timing: Cook the patties for approximately 4 minutes per side, as directed. Let the first side cook before turning so the patty has a chance to brown.

Toppings and serving

Tartar sauce: Its tangy, creamy flavour is the suggested alternative to standard burger condiments. Add it to the bun with the cooked patty.

Fresh toppings: Lettuce, tomatoes, pickles and pickled jalapeños are listed options. Use a combination that adds crunch and acidity without overwhelming the fish.

Making four even patties

Portions: Splitting the mixture into four equal parts helps the patties cook at a similar rate. Shape them to match the buns so they are easy to assemble.

Pan space: Use a skillet or griddle large enough for the patties to sit comfortably. If they do not fit without crowding, cook them in batches.

Recipe notes & tips

• Pulse in short bursts and stop while you can still see pieces of fish.
• Shape the four portions to roughly match the size of the buns.
• Let the pan heat over medium before adding the oil and patties.
• Lower the heat slightly if the first side browns too quickly.
• Set out the toppings before cooking so the burgers can be assembled promptly.

Variations

• Try cod: Use cod in place of another listed white fish.
• Change the seasoning: Swap Old Bay for blackened seasoning, as suggested.
• Add jalapeños: Top the burger with pickled jalapeños for a tangy, spicy bite.
• Keep it classic: Use lettuce, tomato and pickles with the fish patty.
• Choose tartar sauce: Use it instead of more traditional burger condiments.

Common mistakes to avoid

• Over-processing the fish: The mixture can turn mushy; stop pulsing while chunks remain visible.
• Uneven portions: Patties may cook differently; divide the mixture into four equal parts.
• Pan too hot: The outside can brown too quickly; reduce the heat slightly.
• Turning too soon: The patty may not brown well; allow about 4 minutes on the first side before turning.
• Crowding the pan: Patties may not cook evenly; use a large pan or cook in batches.

How to store

Refrigerate leftover cooked patties in a covered container and use within 3 days. Reheat in a skillet over medium-low heat until hot throughout; store buns and toppings separately so they do not become soggy.

Frequently asked questions