Andrew’s Fish Burgers


This recipe was in a contest. It was barely edged out by the top three winners. Best of all, Andrew is a 7-year old chef-in-training. Way to go Andrew! Any type of fish will work – even salmon – but you want a nice flaky fish to pat your burgers together.


  • 1 1/4 pounds halibut or mahi-mahi fillet
  • White Wine
  • 1 1/2 TBSP fresh basil
  • 1 TBSP fresh sage
  • 1 TSP fresh rosemary
  • 1 TSP fresh mint
  • 1 TBSP garlic chives (or regular chives or green onion tops)
  • 3 chili peppers seeded and minced (optional)
  • 1 beaten egg
  • 1/4 cup dry bread crumbs
  • 2 TBSP mayonnaise
  • Olive oil, enough to cover the bottom of the pan


  1. Poach fish fillet in wine with some herbs to flavor the wine until it flakes with a fork, approximately 10 minutes. Coarsely chop remaining herbs. Flake fish with a fork. Mix all ingredients in a bowl. Form into patties, about 4. Lightly saute in olive oil until lightly browned, about 5 minutes. Serve on bread or buns, garnish as desired.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.