Halibut Burgers with Avocado & Tartar Sauce
These halibut burgers use chopped raw fish, a little panko and egg to form four patties. A griddle on the grill supports the mixture while it sets; a stovetop skillet works too.
Jump to recipe · Makes 4 burgers · Allow about 45 minutes, including chilling.
Choose skinless, boneless fresh halibut fillets or frozen halibut fillets. Thaw frozen fish according to the package instructions, pat dry and check for bones. See the storage and thawing guide.
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Ingredients
- 1 lb raw skinless, boneless halibut
- 1 large egg, beaten
- 1/3 cup panko breadcrumbs, plus 1 tablespoon if needed
- 1 garlic clove, finely minced
- 1 tablespoon chopped parsley
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 1–2 tablespoons neutral oil for the cooking surface
- 4 burger buns
- 4 tablespoons prepared tartar sauce
- 1 avocado, sliced
- 4 lettuce leaves and 4 tomato slices
- Thinly sliced red onion, optional
Instructions
- Finely chop the raw halibut with a sharp knife. Keep some small pieces for texture; do not puree it or attempt to flake it with a fork.
- Mix egg, panko, garlic, parsley, mustard, salt and pepper, then fold in the fish. Refrigerate for 20 minutes. If loose after chilling, add another tablespoon of panko.
- Shape into 4 patties about 1/2 inch thick. Keep chilled while preparing the cooking surface.
- Preheat a grill-safe griddle on the grill according to its instructions, or heat a skillet over medium heat. Lightly oil the surface. Use a spatula to transfer the patties; soft fish patties are easier to manage on a solid surface than across open grates.
- Cook for approximately 4–6 minutes per side. Turn gently once the first side has set. For this chopped-fish and egg mixture, use a conservative target of 165°F (74°C) in the center, inserting the thermometer from the side. Lower the heat if the outside colors too quickly.
- Toast the buns separately. Spread each with 1 tablespoon tartar sauce and add lettuce, a cooked patty, tomato, avocado and optional onion. Serve immediately.
Serving Tips
Use a wide spatula and avoid pressing the patties during cooking. Serve with slaw or roasted potatoes. For smaller portions served without buns, try our halibut cakes with lemon-dill sauce.
Contains fish, egg and wheat; buns and prepared sauces may contain other allergens. This is a fish burger recipe, not a calculated lower-calorie substitute for a particular beef burger.
Leftovers
Refrigerate cooked patties promptly, separately from the buns and toppings. Use within 2 days for best texture and reheat the patties to 165°F (74°C) before assembling.
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More Halibut Recipes
Explore the halibut recipe guide and Halibut collection. Breading, oil and sauces change the finished meal's nutrition; see our nutrition guide for plain fish reference values.
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