Classic Fish Burger on Brioche
Classic Fish Burger on Brioche
Ingredients
For the Fish Burgers
- 1 1/2 pounds cod fillets, skinless, boneless
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 egg, large, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil, for frying
For the Tartar Sauce
- 1/2 cup mayonnaise
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 4 brioche burger buns, split and lightly toasted
- 4 lettuce leaves
- 1 tomato, sliced
- 1/4 red onion, thinly sliced
Instructions
- 1
Prepare the fish for the patties: Pat the cod fillets very dry with paper towels. Roughly chop the cod into 1/2-inch pieces. Transfer half of the chopped cod to a food processor and pulse a few times until coarsely ground, being careful not to over-process into a paste. Add the remaining chopped cod to the food processor and pulse a few more times until combined but still chunky. Alternatively, finely chop all the cod by hand.
⏱️ 5 min
- 2
Make the fish patties: In a large bowl, combine the ground cod, panko breadcrumbs, chopped parsley, lemon zest, Dijon mustard, beaten egg, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix. Form the mixture into 4 equal patties, about 1-inch thick.
⏱️ 5 min
- 3
Prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, chopped dill pickles, chopped capers, fresh dill, lemon juice, salt, and black pepper until well combined. Taste and adjust seasoning as needed.
⏱️ 5 min
- 4
Cook the fish patties: Heat vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the fish patties in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F).
⏱️ 10 min
- 5
Toast the brioche buns: While the fish patties are cooking, lightly toast the split brioche buns. This can be done in a toaster, under a broiler, or in a separate dry skillet.
⏱️ 2 min
- 6
Assemble the burgers: Spread a generous amount of tartar sauce on both halves of each toasted brioche bun. Place a lettuce leaf on the bottom bun, followed by a cooked fish patty, tomato slices, and red onion slices. Top with the other half of the bun.
⏱️ 3 min
- 7
Serve immediately and enjoy your classic fish burger on brioche!
Kitchen Tools
Nutrition Facts (per serving)
Classic Fish Burger on Brioche
For the Fish Burgers
- 1 1/2 pounds cod fillets, skinless, boneless
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 egg, large, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil, for frying
For the Tartar Sauce
- 1/2 cup mayonnaise
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 4 brioche burger buns, split and lightly toasted
- 4 lettuce leaves
- 1 tomato, sliced
- 1/4 red onion, thinly sliced
Instructions
- 1
Prepare the fish for the patties: Pat the cod fillets very dry with paper towels. Roughly chop the cod into 1/2-inch pieces. Transfer half of the chopped cod to a food processor and pulse a few times until coarsely ground, being careful not to over-process into a paste. Add the remaining chopped cod to the food processor and pulse a few more times until combined but still chunky. Alternatively, finely chop all the cod by hand.
⏱️ 5 min - 2
Make the fish patties: In a large bowl, combine the ground cod, panko breadcrumbs, chopped parsley, lemon zest, Dijon mustard, beaten egg, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix. Form the mixture into 4 equal patties, about 1-inch thick.
⏱️ 5 min - 3
Prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, chopped dill pickles, chopped capers, fresh dill, lemon juice, salt, and black pepper until well combined. Taste and adjust seasoning as needed.
⏱️ 5 min - 4
Cook the fish patties: Heat vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the fish patties in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F).
⏱️ 10 min - 5
Toast the brioche buns: While the fish patties are cooking, lightly toast the split brioche buns. This can be done in a toaster, under a broiler, or in a separate dry skillet.
⏱️ 2 min - 6
Assemble the burgers: Spread a generous amount of tartar sauce on both halves of each toasted brioche bun. Place a lettuce leaf on the bottom bun, followed by a cooked fish patty, tomato slices, and red onion slices. Top with the other half of the bun.
⏱️ 3 min - 7
Serve immediately and enjoy your classic fish burger on brioche!