When burger night starts to feel predictable, these pan-seared fish burgers are a refreshing change. Flaky white fish is combined with a simple binder and classic seafood seasonings, then pan-seared until the exterior is crisp and golden while the interior stays moist and tender. They come together quickly, making them perfect for weeknights, yet they feel special enough to order at a seaside bistro.
This fish burger approach is a griddle-cooked patty served on a bun for anyone craving something different from the usual beef burger. I use fresh white fish, pulsed briefly in a food processor so the mixture remains chunky rather than pureed, then bind it with panko, egg, mayonnaise, fresh parsley, and Old Bay-style seasoning. The patties get a quick sear on the stove for a crunchy outside and a juicy interior. Top them simply with lettuce, tomato, and pickles, or add a creamy tartar or remoulade for extra flavor.
Sommer’s Recipe Highlights
Familiar but different – These fish burgers feel familiar to anyone who loves burgers, but the texture is chunkier and more seafood-forward, similar to a crab cake or a salmon patty. They’re lean and juicy like a good turkey burger but clearly seafood.
Customizable – Use your favorite firm white fish and dress the burgers to taste. Keep toppings light—lettuce, tomato, and pickles work beautifully—or add a creamy tartar or remoulade for extra richness.
Fast and light – The mild flavor of white fish makes these feel summery and light. Even with panko to bind them, the patties remain tender and moist. From start to finish, you can have these ready in about 20 minutes.
Key Ingredients and Tips
- White fish – Cod is my go-to, but any firm, mild white fish works: grouper, tilapia, haddock, or mahi mahi. Pat the fillets dry and remove any pin bones. Frozen fish is fine if thawed in the fridge and patted dry.
- Panko, egg, and mayonnaise – This trio binds the patties without making them dense. Panko keeps the texture airy while the egg and mayo add moisture and cohesion.
- Parsley – Fresh chopped parsley adds brightness and balances the savory notes.
- Seasoning – Old Bay or a blackening blend gives classic seafood flavor. For a spicier profile, use Cajun-style seasoning.
- Buns – Soft brioche, potato, or standard hamburger buns are all good options. Toast them lightly for extra texture.
How to Make
Full ingredient proportions, exact instructions, and a printable recipe are included in the recipe card below.
Prep the fish – Trim and check fillets for bones, then cut into 3–4 inch chunks and place in a food processor bowl.
Pulse – Pulse 2–3 times to break the fish into smaller pieces. You want small chunks, not a puree.
Add the binder – Add panko, the egg, mayonnaise, chopped parsley, and seasoning to the processor. Pulse 2–3 more times until combined but still slightly chunky. Avoid overprocessing.
Form the patties – Divide the mixture into four even portions. Wet your hands and gently shape each into a round patty about 1 to 1½ inches thick and slightly wider than the buns.
Cook – Heat a large cast iron skillet or heavy griddle over medium-high heat and add a drizzle of oil. Place patties in the hot pan without crowding and cook about 4 minutes per side, adjusting heat if they brown too quickly. Flip gently when the first side is evenly golden and cook until both sides are crisp and the insides are set.
Expert Tips
Handle the mixture gently. Don’t overprocess the fish and avoid overworking the patties when shaping. Pressing the patties down while searing squeezes out moisture and leads to dry, crumbly results.
Serving Suggestions
Keep toppings light: bib or romaine lettuce, slices of tomato, and a pickle or two complement the delicate patties. Serve with tartar sauce or remoulade for a richer bite. For sides, crispy fries or baked fries pair nicely, bridging the worlds of burgers and fish and chips.
Storing and Reheating
Cool patties completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop in a hot skillet for 3–4 minutes per side, or bake at 350°F for about 10 minutes, flipping halfway, until heated through. Avoid microwaving, which can make them soggy. These patties do not freeze well; texture suffers after freezing and reheating.
Frequently Asked Questions
Don’t overmix the ingredients and avoid overcooking. The combination of panko, egg, and mayonnaise should hold the patties together if the mixture is gently combined and not overly wet.
Fold in an extra 2–3 tablespoons of breadcrumbs by hand with a spatula until the mixture firms up. Don’t put extra liquid ingredients into the processor.
They should be golden brown on both sides with firm edges. Cut into the center of the thickest patty to check for doneness or use an instant-read thermometer—fish is safe at 145°F. If not done, return to the pan over medium-low heat for a few more minutes per side.
More Burger Recipes
Ground Turkey Burgers
Shrimp Burgers
Mediterranean Burger
Ahi Tuna Burger Recipe
Fish Burgers
These pan-seared fish burgers use flaky white fish and a light binder for a crispy outside and moist inside. Quick to make and ideal for topping with fresh vegetables and a creamy sauce.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds white fish (grouper, cod, tilapia, mahi)
- 1 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 2 tablespoons chopped parsley
- 1 tablespoon Old Bay or blackened seasoning
- ½ teaspoon salt
- 4 hamburger buns
Optional toppings:
- Tartar sauce, lettuce, tomatoes, pickles, pickled jalapeños
Instructions
- Set out a food processor. Cut fish into large chunks and place in the processor. Pulse 2–3 times to break the chunks into smaller pieces.
- Add panko, egg, mayonnaise, parsley, seasoning, and salt. Pulse 2–3 more times until combined but still chunky—do not puree.
- Divide the mixture into four equal portions and shape into patties about the size of the buns.
- Heat a large skillet over medium heat and drizzle with oil. Cook patties about 4 minutes per side, adjusting the heat if they brown too quickly.
- Serve patties on buns with desired toppings and sauce.
Notes
Store cooled patties in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or in a 350°F oven until warmed through. Avoid microwaving. These patties don’t freeze well; texture changes after freezing and reheating.
Nutrition
Serving: 1 burger · Calories: 441 kcal · Carbohydrates: 33 g · Protein: 42 g · Fat: 15 g