Fletcher's Walleye Burger Recipe

Prepare fish

Pat walleye fillets dry with paper towels. Chop the fillets into coarse 1/2-inch pieces on a cutting board, then pulse 3–4 quick pulses in a food processor until the fish is coarsely ground but not a paste (you want some texture). Transfer to a large mixing bowl.

Sauté aromatics

In a small skillet over medium heat, melt 1 tablespoon butter. Add the minced shallot and cook 1–2 minutes until softened and translucent but not browned. Remove from heat and let cool 2 minutes, then add to the bowl with the fish.

Mix patty ingredients

To the bowl with fish and shallot add parsley, dill, lemon zest, lemon juice, panko, mayonnaise, beaten egg, Dijon, Old Bay seasoning, and black pepper. Gently fold the mixture with a rubber spatula until combined. Do not overwork — mixture should hold together when pressed but remain tender. If mixture feels too wet, add up to 1 tablespoon extra panko; if too dry, add 1 teaspoon water or additional mayonnaise.

Form patties

Divide mixture into 4 equal portions (about 4 ounces / 110 g each). Using lightly oiled hands, form each portion into a patty about 3.5 inches in diameter and 3/4 inch thick. Place patties on a parchment-lined tray and chill in refrigerator 15–20 minutes to firm (this helps them hold shape when cooking).

Pan-fry patties

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons vegetable oil. When oil is shimmering, add patties (work in batches if necessary, leaving space between them). Cook 3–4 minutes per side, gently pressing once with a spatula until each side is golden brown and internal temperature reaches 145°F (63°C). If patties brown too quickly before cooking through, lower heat to medium-low and cover loosely for 1–2 minutes. Transfer cooked patties to a plate and keep warm tented with foil.

While patties chill or cook, whisk together mayonnaise and Greek yogurt in a small bowl until smooth. Add chopped dill, lemon juice, lemon zest, Dijon, hot sauce (if using), salt, and pepper. Taste and adjust seasoning — add a pinch more salt or lemon if desired. Refrigerate until ready to assemble.

Split buns and spread each cut side lightly with softened butter. Heat a clean skillet or griddle over medium heat and toast buttered sides until golden, about 1–2 minutes. Alternatively, toast under a broiler for 45–60 seconds, watching carefully.

To assemble each burger: spread about 1–2 tablespoons of the lemon-dill sauce on the bottom bun. Place one lettuce leaf on the sauced bun, add a warm walleye patty, then 2 pickle slices, 2–3 tomato slices, and a few red onion rings. Spread a little sauce on the top bun and close sandwich. Serve immediately.

Serving suggestion: Serve with kettle chips, fries, or a simple slaw and lemon wedges on the side.