Salmon Burgers with Harissa Mayonnaise
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.
Thai Tuna Burgers with Ginger-Lemon Mayonnaise
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.
Tuna Niçoise Burgers
This tuna burger offers the flavors of a Niçoise salad, on a bun.
Scallop and Corn Bacon Burgers with Spicy Mayo
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.
Pan-Fried Asian-Style Crab Burgers
Shawn McClain blends Dungeness crab with Korean kimchi and panko (Japanese bread crumbs) to transform American crab cakes into Asian-style burgers.
Crisp Crab Cakes with Chipotle Mayonnaise
These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.
Smoky Tuna and Bacon Burgers with Lemongrass Aioli
Grace Parisi uses a lemongrass wet rub in her Asian twist on the tuna burger, spiked with smoky bacon.
Spicy Tuna Burgers with Soy Glaze Recipe
The secret to the terrific tuna burgers from Tim Cushman: Carefully grinding the tuna, then topping with savory soy glaze.