Fish Burger

Our  striper recipe turned out too loose so the recipe is adjusted as best as possible. We didn’t have enough panko to add, so the remaining burger mixture  turned into a striper casserole (see photo below :), topped with some Parmesan cheese and panko with a little butter and olive oil baked at 350*

Fish Burger
2 lbs of  diced/ground striped bass(cut the red meat out) (or other white fish like Pollock/cod/haddock)
2 shallots, chopped
2 scallions, chopped
1 egg
1/4 cup mayonnaise
1 Tablespoon fresh lemon juice
1-2 garlic cloves, minced
Panko crumbs
Butter and olive oil as needed


½ – ¾  cup mayonnaise
1-2 reserved teaspoons fresh lemon juice
1-2 garlic, minced
parsley, chopped to taste

Saute shallots and garlic in olive oil and mix with burger ingredients. Be sure the batter is not too thin or runny.
Make patties and dredge in panko crumbs.
Brown in butter/olive oil over med-high heat for 3-4 minutes. Finish in 350* oven if you like.
Serve on toasted roll with aioli, and tomato, lettuce if you like.

Leftover burger mixture






turned into striper sandwich with aioli on Me… Continue reading