Fish Burgers
by Sommer Collier — on Jun 22, 2026 When burger night starts feeling a little repetitive, these pan-seared fish burgers are my favorite way to shake things up. I combine flaky white fish with a simple binder and seafood seasonings, then cook the patties until they’re crisp and golden outside and tender inside. They’re quick enough for a weeknight but special enough to feel like something I’d order at a coastal restaurant.
Readers have raved about my tried-and-true burger patty recipe on the site for years! This fabulous fish burger recipe is a classic griddle-cooked fish patty served on a bun for burger fans who are looking for something a little out of the box. I’m using fresh white fish, gently ground in the food processor so that the patties are made of delicate small chunks of fish, pressed together with breadcrumbs and seasoning. They’re gently seared on the stovetop, so the pan-fried fish patties are perfectly crispy, moist, and tender. I top them with my favorite burger-style toppings like lettuce, tomatoes and pickles – plus a rich and creamy tartar sauce – for a tasty twist on a traditional hamburger!
Table of Contents
Sommer’s Recipe Highlights
Unique Yet Familiar – You already know and love burgers of all kinds, like my old fashioned salmon patties, and crab cakes. I’d say these fish burgers are similar to lean yet juicy turkey burgers, but with a more crab-cake-y chunky texture and delicious seafood flavor!
Your Fish Burger, Your Way – Use your favorite white fish and load these burgers up with whatever toppings you want! Like my fried fish sandwich recipe, I keep things simple and pair my burgers with fresh veggies and a generous smear of creamy tartar sauce.
Easy Summer Dinner – Something about the mild, delicate flavor of white fish makes it feel like a summer protein. You know what I mean? Even when combined with a panko binder these patties are wonderfully tender, moist, and so much lighter than a traditional hamburger, similar to shrimp burgers. Bonus, this recipe can be ready in just 20 minutes!
Key Ingredients and Tips
- White fish – I use cod, but any firm and mild-flavored white fish works well. Grouper, tilapia, haddock, and mahi mahi are also great options! Whichever fish you choose, be sure to pat it dry with a clean towel, and remove any pin bones before adding pieces to the food processor. You can use frozen fish , just thaw it in the fridge overnight and pat dry first.
- Panko breadcrumbs, egg, and mayonnaise – This is the perfect combination for a binder that keeps the fish burgers held together, without making them dense or dry.
- Parsley – I use fresh chopped parsley for a, well, fresh taste in the burger to balance the savory flavors.
- Seasoning – I’m keeping things classic with Old Bay seasoning in my fish burgers. But if I’m feeling a bit spicy (which, as you might have guessed, happens pretty often) I use my homemade Cajun seasoning blend.
- Hamburger buns – Use your choice of soft brioche, white bread, or potato bread, with or without sesame seeds.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep Fish – I start by getting out my food processor, a cutting board, and a sharp knife. I check the fish for pin bones, slice it into 3 to 4-inch chunks, and place the pieces into the processor jar.
Pulse – Close the lid (seems obvious, but just to say that I said it) and hit the pulse button 2-3 times to break up the fish. Be careful to not smoosh or puree the meat! This is just the first step, and the fish will be pureed a couple more times.
Add Other Ingredients – Next I add the filler ingredients to the food processor jar: panko breadcrumbs, egg, mayo, chopped fresh parsley, and Old Bay seasoning.
Pulse Again – I cover the jar and pulse the food processor 2-3 more times. I want the fish and binder to be thoroughly and evenly combined, but still chunky with pieces of the fish meat. Mixing it until smooth will turn the patties into goopy mush, so don’t overdo it!
Make the Patties – Now I form the fish patties like I would hamburger patties, starting with dividing the mixture into four even sections. I lightly wet my hands with water so it doesn’t stick, and gently shape each chunk of the fish mixture into a round and thick-ish patty. They should be about 1 to 1 1/2-inch thick and slightly wider than the burger buns, as the patties will shrink a bit when cooked.
Cook the Patties – Once all four patties have been formed, I place a large cast iron skillet (or other large heavy-bottomed or griddle pan) on the stovetop over medium-high heat. I drizzle a bit of oil onto the hot pan and swirl it to coat. Then carefully place the patties one at a time in the pan, making sure they don’t touch. I cook them for 4 minutes, but keep a close eye and turn down the heat a tad if they can start to brown too quickly. I use my spatula to gently flip each patty when the first side is just the right shade of golden brown across the entire surface. Cook them for another 4 minutes, until the second side is the same brown color and slightly crisp.
Expert Tips
The key to making the perfect fish hamburgers is to have a light touch… From pulsing the raw white fish, to forming the patties and cooking, I take care with each step to not smoosh the delicate fish meat.
That means no pureeing the patty mixture and then don’t overwork it when shaping the patties. They won’t hold together properly if too loose, and you’re more likely to be tempted to overcook them in a futile effort to keep them together. (Been there, done that.)
Speaking of temptation, absolutely do not press down on the fish burger patties as they sear in the pan! This will literally push out all of the moisture and make them dry and crumbly.
Serving Suggestions
I tend to not load up my minced fish burgers quite as much as I do beef hamburgers. These patties are more delicate and so it’s best to keep the number of toppings to a minimum, like bib or romaine lettuces, tomatoes and maybe a bread and butter pickle or two.
For the sauce, I’m almost always using homemade tartar sauce with a slightly spicy kick. That is, unless I’m making these with Cajun spices, in which case I’ll then use my homemade remoulade sauce.
If I’m feeling spicy (which you know I am… It’s in the A Spicy Perspective name!) I’ll also add on a few pickled jalapeños.
As far as what to serve with fish burgers, I highly recommend a batch of crispy homemade deep fried french fries or, if you are sticking with the lighter theme, try my easy recipe for baked fries. Now you are embracing both worlds of classic burger and fries and fish and chips!
Storing and Reheating
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.
Frequently Asked Questions
I can’t stress this enough… It’s very important to not over mix the fish, mayo, eggs, and breadcrumbs into a paste AND you must be careful to not overcook them. Either misstep will make the patties either too mushy or dried out and crumbly.
If the burger mixture is a bit too wet, try using a spatula to mix in another 2-3 tablespoons of breadcrumbs, until it becomes more thick and dense. Don’t blend it up in the food processor!
I know the fish burgers are done when they are browned on both sides with firm, set edges all around. To be sure, I’ll make a little cut in the center of the thickest patty and see if the inside is cooked or still loose. You can also check with an internal meat thermometer, the fish needs to reach at least 145 degrees Fahrenheit to be considered fully cooked and safe to eat. Pop it back on the stovetop on medium low heat if it’s not quite done yet, and cook again on each side for another 2-3 minutes before checking again.
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More Burger Recipes
Fish Burgers
Video
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.
