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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. 

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