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Seafood Burgers are loaded with a wonderful combination of fish, shrimp, and scallops. Serve on a roll with a creamy homemade sauce that perfectly complements the flavors of fresh seafood.
Delicious Seafood Burgers
Anyone who loves seafood is going to love these fantastic Seafood Burgers. Every bite is loaded with perfectly seasoned chopped seafood with a creamy sauce on top, then served on a soft and crusty burger roll.
To make these delicious Seafood Burgers, a variety of chopped fresh seafood is combined with breadcrumbs, scallions, egg, lemon, fresh herbs and seasonings – then formed into burger patties. Each patty is dipped in panko breadcrumbs, then fried until cooked through and golden brown on the outside.
We used a combination of haddock, shrimp, and scallops in our burger, but any other white fish can be swapped in for the haddock. This is a delicious taste of the ocean in every bite!
Why you’ll love Seafood Burgers
- These burgers are moist and delicious with sweet and tender pieces of seafood in every bite.
- They are a delicious change of pace when you’re craving something different than the usual grilled summer burgers.
- You can use a variety of seafood based on the catch of the day or seasonal specials at the fish market.
Key Ingredients & Substitutions
- Seafood – Buy any combination of uncooked white fish, shrimp, and scallops for these burgers. White fish is typically mild in flavor and can include cod, haddock, halibut, flounder, red snapper, or tilapia. We bought frozen scallop pieces (which are less expensive than fresh – although fresh can be used), haddock that was on sale (you’ll want to skin it), and frozen uncooked and de-veined shrimp.
- Eggs
- Seafood Seasoning – We used Old Bay, but you can use any favorite seafood seasoning (Traeger sells another delicious option called Feather & Fin).
- Scallions –Also known as green onion, you’ll use both the green and white portions.
- Sea Salt – Or coarse Kosher salt.
- Ground White Pepper
- Seasoned Bread Breadcrumbs – Ours were Italian seasoned.
- Panko Breadcrumbs – Unseasoned.
- Fresh Italian Flat-Leaf Parsley
- Lemon – Both the juice and the lemon zest.
- Unsalted Butter
- Oil – Use a neutral oil such as vegetable, canola, or grapeseed oil.
- Bulky Rolls – Also known as Kaiser rolls.
- Leafy Lettuce – Such as Boston or Bibb lettuce, or Little Leaf brand lettuce also works well.
- Sauce – Shallots, celery, mayonnaise, sour cream, seafood seasoning (Old Bay), lemon juice, lemon zest, celery salt, and white pepper.
Special Tools Needed
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Food Processor – Optional, this is another method that can be used to chop the seafood.
- Large Bowl
- Kitchen Scale
- Small bowl
- Whisk
- Platter or Shallow Pan – Used when coating the burgers in panko.
- Parchment Paper
- Tray – To chill the formed seafood burgers (make sure it fits inside your refrigerator).
- Large Skillet
- Small Spatula
- Instant Read Probe Thermometer – This is the best way to tell when your burgers are cooked through.
How do I make Seafood Burgers?
- Chop seafood into pea-sized pieces and place into a large mixing bowl. (Note that we prefer to chop it by hand to control the size of the pieces. But you could place the seafood in a food processor and pulse to the desired texture – just avoid over processing.)
- Add eggs, chopped scallions, seafood seasoning, salt, pepper, seasoned breadcrumbs, a half cup of the panko, chopped parsley, lemon zest, and lemon juice to the bowl with the chopped seafood. Mix to combine.
- Divide mixture into eight even portions, each weigh 5½ to 6 ounces each.
- Pour the remaining cup and a half of panko onto a platter or shallow pan.
- Form each portion into a ball, then press into a disc/burger shape about three quarters of an inch thick.
- Press each burger into the panko crumbs, coating both sides. Lay each out onto a parchment-covered tray that will fit in your refrigerator. Refrigerate for 30 minutes.
- While the seafood burgers set-up, toast the rolls in a skillet with butter.
- Make the sauce by whisking all ingredients. Separate the lettuce into leaves to fit your rolls.
- Use the same skillet and melt butter in the oil over medium low heat. Cook four burgers at a time for about five minutes on each side, or until the internal temperature has reached 140 degrees F.
- Repeat for the remaining four burgers, adding more butter and oil. Or freeze them for another meal. See Cooking Tips below on how to freeze.
- Serve cooked Seafood Burgers on toasted rolls with lettuce and sauce on top.
Tips & Tricks
- These Seafood Burgers freeze very well. Lay out on a parchment covered tray and freeze without touching each other. Once frozen, place into a zip lock bag and back into the freezer.
- Whichever combination of uncooked seafood you choose, make sure shrimp is one of the ingredients. The uncooked chopped shrimp will help bind the ingredients together.
Frequently Asked Questions
- Can I make Seafood Burgers ahead of time? Yes, you can make the burgers ahead of time and freeze, following the Cooking Tips above. Then thaw and follow the cooking steps in the recipe.
- How do I store leftovers? Store cooked leftovers refrigerated for up to two days.
- How do I reheat leftovers? Reheat in the oven, or warm through in a skillet with a little more butter.
- Can I freeze? Yes, these freeze very well. See Cooking Tips above.
You might like these other Seafood Recipes:
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Seafood Burgers
Seafood Burgers are loaded with a wonderful combination of fish, shrimp, and scallops. Serve on a roll with a creamy homemade sauce that perfectly complements the flavors of fresh seafood.
Ingredients
For the Seafood Burgers
1 pound any white fish such as cod, haddock, halibut, flounder, red snapper, or tilapia
1 pound uncooked and deveined shrimp of any size, peeled
1 pound scallops (look for frozen broken scallop pieces – they are typically very inexpensive compared to whole scallops)
2 large eggs
1 teaspoon seafood seasoning such as Old Bay or Seafood Magic
1/4 cup chopped scallions
1/2 cup seasoned breadcrumbs
2 cups panko breadcrumbs, divided
2 tablespoons fresh parsley, minced
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon sea salt
1/4 teaspoon white pepper
8 crusty burger/sandwich rolls
Leafy green lettuce, to serve on the burger rolls
10 tablespoons butter, divided
2 tablespoons of vegetable or any neutral oil, divided
For the Sauce
2 tablespoons finely minced shallots
2 tablespoons finely minced celery
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon seafood seasoning
1 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon celery salt
1/4 teaspoon white pepper
Instructions
- Chop the white fish, scallops and peeled and deveined shrimp to pea size. You could pulse in a food processor, but it may be difficult to control the outcome. We prefer chopping by hand.
- Place the chopped fish into a large bowl along with the eggs, seafood seasoning, scallions, seasoned breadcrumbs, ½ cup of the panko breadcrumbs, parsley, lemon juice, lemon zest, sea salt and white pepper.
- Divide the seafood mixture into eight even portions about 5 ½ to 6 ounces each.
- Pour the remaining 1 ½ cups of panko onto a platter or pan.
- Line a tray that will fit into your refrigerator with parchment.
- Form each seafood portion into a ball then form into a disc ¾ inch thick. Place each one onto the tray with the panko and coat both sides and move to the parchment covered tray. Repeat for all eight burgers, pressing any excess panko back onto the burgers.
- Refrigerate for 30 minutes or longer to set up.
- Split the rolls and toast in a large skillet in two tablespoons of butter.
- Prepare the leafy lettuce.
- Make the sauce by whisking all sauce ingredients.
- When ready to cook, heat the skillet over medium-low heat and add four tablespoons of butter and one tablespoon of oil.
- Once melted, gently place four burgers into the pan and cook for five minutes per side or until the center has reached 140 degrees F when poked with a probe thermometer and the outside is golden. Repeat for remaining four burgers with the remaining butter and oil. Or see chef tips for freezing uncooked burgers for another meal.
- Once cooked, assemble leafy lettuce, seafood burger and sauce onto each roll and serve immediately.
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