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Martha Stewart's Fish Burger

Martha Stewart
Cook Time:
20 mins
Prep Time:
55 mins

Chef notes

Cutting the fish by hand keeps the texture of the patties light and fluffy. Fast and easy pickled red onions instantly upgrade just about any dish but they're truly outstanding on this burger.


Quick-Pickled Red Onions (makes 2 cups)
  • 2 small red onions, thinly sliced
  • 1 cup rice wine vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
Fish Burgers
  • pounds skinless hake or cod, coarsely chopped
  • 2 large eggs, beaten
  • 1/3 cup plus 1/2 cup mayonnaise, divided
  • cups fresh breadcrumbs
  • 1/4 cup capers, coarsely chopped
  • 1/4 cup minced fresh chives
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 tablespoons Dijon mustard
  • 8 brioche buns, split
  • watercress sprigs, for serving


For the quick-pickled red onions:

Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions.

Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.

For the fish burgers:


In a large bowl, combine fish, eggs, 1/3 cup mayonnaise, breadcrumbs, capers, chives, salt and cayenne pepper. Form into 8 patties, each about 3½-inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.


Heat 1 tablespoon oil in a large, heavy skillet over medium-high. Cook 4 burgers, flipping once, until golden brown and cooked through, about 10 minutes. Repeat with remaining oil and burgers.


Combine remaining 1/2 cup mayonnaise and mustard. Brush split sides of buns with oil; lightly toast in skillet. Sandwich burgers in buns with mayonnaise mixture, red onions and watercress.