Fresh Fish Burger Recipe

Prepare the fish

Pat the fish fillets dry with paper towels and remove any bones or skin. Cut the fish into 1-inch pieces and place in a food processor. Pulse 6–8 times until coarsely chopped but not a paste (you want some texture).

Mix patty ingredients

Transfer the chopped fish to a bowl. Add panko breadcrumbs, chopped green onion, chopped cilantro or parsley, lemon zest, lemon juice, beaten egg, 1 tsp salt and 1 tsp black pepper. Mix gently with a spatula or your hands until combined — avoid overworking to keep patties tender. If mixture feels too wet, add up to 1 more tablespoon panko.

Shape patties

Divide the mixture into 4 equal portions (about 4 oz each). Shape into compact patties about 3.5–4 inches in diameter and 3/4 inch thick. Chill on a plate in the refrigerator for 15 minutes to firm up (chilling helps them hold together while cooking).

Cook patties

Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When hot, add patties (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side, pressing gently once after flipping to ensure contact with the pan, until golden brown and cooked through (internal temperature about 145°F / 63°C). If patties brown too quickly, reduce heat to medium. Transfer to a paper towel–lined plate and tent loosely with foil to keep warm.

While patties chill or cook, whisk together 1 cup mayonnaise, 1 tsp wasabi paste (start with less and add more to taste), 1 tsp lime juice, 1 tsp soy sauce and 1 tsp honey in a small bowl until smooth. Taste and adjust: more wasabi for heat, more lime for brightness, or a pinch of salt if needed. Cover and refrigerate until ready to assemble.

Prepare greens and vegetables

Toss mixed baby greens lightly with a pinch (about 1/4 tsp) of salt and 1/2 tsp black pepper to season. If using cucumber, tomato, and red onion, slice thinly and set aside.

Toast buns

Heat a clean skillet over medium. Spread about 1/2 tsp butter on the cut sides of each bun. Toast buttered sides in the skillet until golden, about 1–2 minutes. Remove from heat.

Assemble burgers

Spread about 1–2 tablespoons of wasabi aioli on the bottom half of each bun. Place a handful (about 1 cup) of seasoned mixed greens on the aioli, top with the hot fish patty, add a thin layer of cucumber slices and tomato or onion if using, then drizzle an additional 1 teaspoon aioli over the patty if desired. Finish with the bun top and press gently.

Serve

Serve immediately while patties are hot with remaining aioli on the side. Optional sides: fries, a simple green salad, or pickles.