For a flavorful and extra-tender burger, chef Rick Moonen of RM Seafood in Las Vegas folds harissa-spiced mayo into his salmon burger patties. When pulsing the salmon in the food processor, be sure not to over-process the fish. You're looking for a slightly chunky consistency.
These offbeat tuna burgers were loosely inspired by a Thai fried white fish patty called tod man pla. The Thai cucumber salad stands in for pickles. Use sushi-quality tuna so you can serve the burgers medium rare.
Pan-Fried Salmon Burgers with Cabbage Slaw and Avocado Aioli
These moist and spicy burgers are from Zov Karamardian. Don’t be put off by the long list of ingredients: Everything is easy to assemble and can be made ahead. All you have to do is pan-fry the burgers just before serving.
Scallops make incredibly juicy burgers despite their low fat content. Marcia Kiesel adds corn to her scallop burgers for a bit of sweetness and crunch. To keep the burgers moist, don’t overcook them; there should be a thin layer of barely cooked scallop at the center.