Fish Burgers

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 seasoning or blackened seasoning
• ½ teaspoon salt
• 4 hamburger buns

Optional toppings:

• Tartar sauce, lettuce, tomatoes, pickles, pickled jalapenos

Instructions

• Set out a food processor. Cut the fish fillets into large chunks and place them in the food processor. Pulse 2-3 times to break the chunks into smaller pieces of fish. Then add the panko breadcrumbs, egg, mayonnaise, parsley, old bay seasoning, and salt. Pulse 2-3 more times until the ingredients are well incorporated. You do not want to grind the fish into mush. It’s good if you still see chunks of fish in the mixture.
• Divide the fish mixture into four equal portions and press each portion into a patty, about the same size as the hamburger buns.
• Heat a large skillet (or griddle pan) over medium heat. Once hot, drizzle oil over the surface of the pan. Place the fish patties in the pan and cook for approximately 4 minutes per side. If the first side starts turning brown too quickly, turn the heat down just a smidge.
• Place the fish patties on the hamburger buns and top with all your favorite burger toppings. I personally like to serve tartar sauce with these burgers instead of more traditional burger condiments.

Notes

I let the patties cool completely before placing in an airtight container and popping in the refrigerator. They’ll keep well for up to 3 days, but personally, I like to eat any leftover burgers within a day or two before they start to dry out.

I don’t recommend reheating them in the microwave, as this will make them soggy and sad. Instead, reheat them on the stovetop in a hot skillet for 3-4 minutes on each side. You can also bake them in a 350 degree oven for about 10 minutes, flipping halfway through the cook time, or until they’re warm again throughout.

To note, fish patties like this don’t freeze well. The soft meat will become unpleasantly soft if frozen, thawed, and reheated.