Yellowtail Burger with Old Bay Mayonnaise

When you’re craving a burger but also want to be healthy, this dish fits the bill. Courtesy Chef Jenn Felmley. Serves 4 to 8

Ingredients For Burgers:

  • 2 lb  Yellowtail, skins off, pin bones removed, blood line removed 
  • 4   Green onions, sliced thin
  • 1 tbsp Lemon or lime zest
  • 1 tsp  Hot sauce (Tabasco, Crystal or other vinegar based hot sauce)
  • 1 tsp  Old Bay (or similar seafood seasoning salt)
  • 1  Egg, scrambled
  • ½ cup  Breadcrumbs (preferably panko)
  • 2 tsp  High heat cooking oil (peanut oil, coconut oil, vegetable oil, etc)
  • Kosher salt and pepper to taste

For Mayonnaise:

  • 4 tbsp  Mayonnaise
  • 2 tbsp  Lemon juice
  • 1 to 2 tsp  Old Bay (or similar seafood seasoning salt)

You’ll also need :

  • 4  Hamburgers buns, toasted 
  • 4 leaves  Butter leaf lettuce


Chop fish by hand into a small dice (1/4-inch pieces)

In a bowl gently stir together fish, green onions, zest, hot sauce, Old Bay, egg, and breadcrumbs. Form into 4 patties; using a ring mold lined with plastic wrap press fish into1 1/2-inch-thick burger patties. Or use an ice cream scoop and form into a ball, then pat lightly into 1 1/2-inch-thick burger and wrap in plastic wrap.

Refrigerate for at least 1 hour before cooking, up to 24 hours.


In a small bowl combine mayonnaise, lemon juice and Old Bay; stir to combine.

Lightly season burgers with salt and pepper to taste. In a non-stick skillet heat oil over medium high heat. Unwrap burgers and gently lay burgers in skillet. Cook until crisp and golden browned on first side, 4 to 5 minutes. Gently flip burgers and continue to cook until golden brown on second side, cook for 4 minutes or until just cooked through. Transfer burgers to toasted buns and top with mayonnaise and lettuce. 

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email