Best Fish Burgers Recipes

FISH FRIDAY TUNA BURGERS

Steps:

• Mix drained tuna, onion, celery, egg, bread crumbs, bread cubes, garlic powder, salt, and black pepper in a bowl. If mixture is too dry to hold together, stir in reserved tuna juice, 1 teaspoon at a time. Divide mixture in fourths and shape each portion into a patty.
• Heat olive oil in a large skillet over medium heat and pan-fry the patties until golden brown, about 3 minutes per side. Drain patties on paper towels.

FISH BURGERS

Steps:

• Place the fish in a frying pan and cover with water. Slowly heat the water, without boiling. Cover and cook over low heat until just cooked. Drain, transfer to a bowl and flake with a fork. Add the parsley, dill, lemon juice, capers, gherkin and potato, season, and combine well. Divide into four portions and shape into patties. Dust with flour, then refrigerate for 1 hour.
• Meanwhile, make the tartar sauce by mixing the mayonnaise, 1/2 gherkin, 2 teaspoons capers, malt vinegar, 2 teaspoons fresh parsley & lemon juice together in a bowl.
• Heat the oil in a large non-stick frying pan. Cook the patties for 5-6 minutes on each side, or until well browned.
• Place some lettuce leaves, tomato slices, a fish patty and a quarter of the tartar sauce on each bun.

FISH BURGERS WITH A HERB SAUCE

Steps:

• For the sauce, put all the ingredients in the bowl of your food processor, process until all the herbs are tiny specks, taste to see if it needs more salt
• Pour the sauce in a bowl and place in the fridge for at least one hour, it will become thicker whilst resting
• For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley
• Process using the on and off technique until it becomes almost like a paste, but do not over- process
• Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)
• Shape into 4 burgers or into smaller portions
• If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and done
• In a frying pan heat some oil first and then fry on each side for a few minutes until browned and done
• Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad

GREEK-STYLE FETA AND OLIVE SPREAD (FOR BURGERS, STEAKS AND FISH)

Steps:

• Using a food processor, coarsely chop the pitted olives, then add in the mayo, garlic, oregano and feta; process until desired consistency.
• Add in lemon juice and black pepper to taste, then process again for a couple of seconds.
• Cover and chill a minimum of about 5 hours or overnight.

GRILLED FISH BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
• Brush tilapia with lime juice and sprinkle with lemon-pepper.
• Cook on the preheated grill, covered, until fish flakes easily with a fork, 5 to 6 minutes.
• While fish is grilling, combine mayonnaise, Dijon mustard, and honey in a bowl. Spread over bottom half of buns and top with lettuce and tomato. When fish is finished, place on prepared buns and enjoy!

BEER-BATTERED FISH BURGERS

Steps:

• To quick-pickle the onions, mix them with a pinch of salt and the vinegar, then set aside. Mix all the ingredients for the tartar sauce, and set aside. Both can be made up to a day ahead and kept chilled.
• To make the batter, tip the flours and spices into a small bowl with a pinch of salt, then pour over the beer or fizzy water. Mix quickly until it just comes together with the consistency of double cream - don't over-beat (a few lumps are fine). Keep chilled until needed.
• Carefully heat the oil in a large wide pan like a wok, ensuring the pan is no more than two-thirds full, or heat a deep-fat fryer to 185C if you have a thermometer. The oil is hot enough when a drizzle of batter crisps in less than a minute.
• Working quickly, season the fish with salt, then dust in flour before dredging through the batter. Hold the fillet above the bowl of batter to let the excess drip back into it, then carefully lower into the oil. Repeat with the second fillet. Fry the two fillets for about 4 mins, turning once, until deep golden and crisp. Carefully lift onto a plate lined with kitchen paper to drain for a minute.
• To assemble, split each roll and spread both the top and bottom generously with the tartar sauce. Place lettuce on the bottom half, then add some pickled onions and a fish fillet. Top with gherkin slices, if you like, then serve straightaway.

MINI HAWAIIAN FISH BURGERS

Steps:

• Heat greased grill to medium heat.
• Process 1/4 of the fish in food processor until smooth. Add onions and remaining fish; pulse just until finely chopped. Spoon into medium bowl.
• Add bread crumbs; mix well. Shape into 12 (3-inch) patties.
• Grill 3 min. on each side or until done, brushing with barbecue sauce for the last few minutes.
• Mix aioli and lime juice until blended. Combine coleslaw blend, pineapple and cilantro in medium bowl. Add aioli mixture; mix lightly.
• Fill rolls with fish burgers and coleslaw just before serving.

FISH BURGERS WITH FRESH HERBS

Steps:

• Put the onion in a large frying pan and pour in the wine. Bring to a gentle simmer, cover and cook the onions for 6-8 minutes or until cooked through.
• Remove and when cool, mix into the mashed potato with the herbs, salt & pepper to taste.
• Flake in the fish in decent-sized chunks. Gently mix everything together, then using floured hands, shape into 4 fish cakes.
• Lightly dust with flour, dip in egg and then in breadcrumbs.
• Chill for at least 30 minutes (important or they will come apart in the pan).
• Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for about 3-5 minutes each side or until they are golden, crisp and heated through.
• Drain on kitchen paper.
• Cut the bread/burger buns in half and toast until a light golden brown.
• Spread with the tartare sauce and place some lettuce leaves on the bottom half.
• Place the fish cakes on top of the lettuce and top with the remaining half of the bun.
• Serve with a wedge of lemon, chips (French fries), salad, baked potato or just by themselves!
• Will feed 2 hungry/greedy people(!) or 4 people with accompaniments.

FISH BURGERS (LOW-FAT)

Steps:

• In a large bowl combine all ingredients except the crushed croutons; mix well to combine.
• Shape into about 10-12 patties.
• Coat each patty with the crushed croutons or crushed cornflakes.
• Place the patties on a baking sheet and chill for 2 hours.
• Pour oil to a depth of about 1/2-inch into a large heavy skillet, heat to medium heat.
• Fry the patties about 2 minutes on each side, or until golden; drain on paper towels.

FISH BURGERS WITH AIOLI AND OVEN-ROASTED TOMATOES

Steps:

• 1. Make the fish burgers: In a large skillet, melt the butter over medium heat. Add the shallot and garlic and cook until tender, but do not let them color, about 2 minutes. Allow to cool and reserve. 2. In the bowl of a food processor, pulse on/off 12 oz of the fish (cut into medium pieces first) until it is the consistency of ground meat. Using a knife, cut the remaining 6 oz of fish into 1/2 inch pieces. Transfer fish to a large stainless bowl. 3. Add the cooled shallot and garlic mixture, the parsley, mayonnaise, both mustards, baking powder, beaten egg, salt, pepper, and lemon juice. Form a quarter-sized patty and sauté in a little oil until cooked; taste and adjust the seasonings (salt, pepper and lemon juice) as needed. Transfer the bowl to the refrigerator or freezer and allow to chill until cold to the touch. 4. Carefully form the mixture into six burger patties (it will be quite soft), dredge each burger in panko bread crumbs, evenly coating the entire burger. Store on a parchment paper-lined baking sheet, covered with plastic wrap, in the refrigerator until ready to cook. 5. To cook the burgers: Preheat the oven to 400 deg. F. In a large skillet over medium-high heat, heat the oil. When hot, add the burgers (in batches, if needed) and cook on the first side until it is golden brown, about 3 minutes. Carefully flip the burgers and finish cooking them in the oven, about 4 minutes. 6. In the meantime, toast the rolls. Place 1 Tbs aoili over the insides of each roll. Place each fish burger on the bottom half of a roll. Top each with shaved fennel and two pieces roasted tomato. Close the burger and slice in half on the bias, if desired. Oven-Roasted Tomatoes Preheat oven to 200 deg. F. Arrange the tomato wedges on a parchment-lined baking sheet. Season, drizzle with olive oil and sprinkle the thyme leaves over them. Bake until they've collapsed and flattened a bit and slightly colored, about 1 1/2 hours. Remove and let cool to room temperature.

FLORIBBEAN FISH BURGERS WITH TROPICAL SAUCE

Steps:

• In a small bowl, combine the first eight ingredients; cover and refrigerate until serving., In a large bowl, combine the egg white, onions, bread crumbs, cilantro, jerk seasoning, garlic and salt. Place fish in a food processor; cover and process until finely chopped. Add to egg white mixture and mix well. Shape into six burgers. , Spray both sides of burgers with cooking spray. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160°. , Serve each on a roll with lettuce, avocado and 5 teaspoons tropical sauce.

DELICIOUS AHI FISH BURGERS WITH CHIVES

Steps:

• In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic salt and black pepper. Form into patties.
• Heat oil in a skillet over medium heat. Arrange patties in the pan (only as many as will fit easily in the pan). Cook, uncovered, 10 minutes per side, or until golden brown.

CUZ'S FISH BURGERS WITH BAJAN MAYO

Steps:

• Make the Bajan Mayo: Whisk the egg yolk, salt, mustard, and sugar together in a glass bowl. Combine the vinegar, lemon juice, and Tabasco in a measuring cup.
• Whisk half the liquid into the yolk. Then begin whisking in the oil, a few drops at a time, until the mayo begins to emulsify. Continue whisking in the oil -- you can add it more quickly now -- until the mayo is very thick. Add the rest of the liquid and whisk until well combined. Cover and refrigerate. It will keep for about 1 week.
• Make the Glaze: Stir all the ingredients together in a small bowl.
• Make the Burgers: Heat a cast-iron skillet or grill pan over high heat.
• Season the fish on both sides with salt and pepper. Spoon the vegetable oil into the hot pan. Add the fish, brush the top with the glaze, and sear for 3 minutes. Turn the fish over, paint it with glaze, and sear until the fish feels firm when you prod it, about 3 minutes.
• To assemble the burgers, spread a thin layer of the Bajan mayo on both sides of the buns. To each, add a cooked fillet, a slice of Cheddar cheese, a piece of tomato, a slice of onion, a lettuce leaf, and a tablespoon or so of the pickled cabbage. Top with an over-easy egg if desired.
• Bring the vinegar, lime juice, water, sugar, bay leaf, garlic, pepper, and thyme to a boil in a medium saucepan.
• Put the cabbage in a large bowl and pour the boiling pickling solution over it. Cover with plastic and set a plate on top to keep the cabbage submerged. Let sit for 2 hours. Pack into 1-pint jars and refrigerate for at least 3 hours before serving. The cabbage will keep for up to 1 month. Makes about 10 cups.

LIME AND GINGER FISH BURGERS

Steps:

• Zest and juice the lime and set aside. Combine fish and half of the lime juice in a medium bowl; Squeeze half of the ginger between 2 dessertspoons allowing the juices to fall into the bowl with the lime juice; set aside.
• Arrange 3 shallow bowls on the bench and place flour, salt and pepper in one. The lightly beaten eggs and Tabasco in the 2nd one and the breadcrumbs in the third bowl.
• Dip fish fillets into the flour mixture, then into the egg and finally into the breadcrumb mixture, ensuring they are completely coated in all 3 layers.
• Heat peanut oil in a large frying pan and cook crumbed fish fillets 45 seconds each side or until just cooked through; drain on absorbent paper.
• Meanwhile, combine mayonnaise, the juice from the remaining ginger, the remaining lime juice and zest and a little more Tabasco in a small bowl.
• Spread mayo over the cut sides of each damper roll. Top with salad leaves and finally with 3-4 cooked fish fillets. Drizzle the fish with a little sweet chilli sauce. Squeeze over more lime juice if desired and eat immediately.