Finding a fresh and tasty alternative to regular beef burgers can feel like a real challenge. Between juggling work schedules and family dinners, it’s not always easy to put something different on the table that everyone will actually enjoy – especially when you’re trying to incorporate more seafood into your meals.
That’s where these halibut burgers come to the rescue: they’re light yet satisfying, quick to prepare, and adaptable enough that you can dress them up with whatever toppings your family prefers. Plus, they’re a great way to get even the pickiest eaters to give fish a try.
Why You’ll Love These Halibut Burgers
- Quick preparation – These burgers come together in just 20 minutes, making them perfect for busy weeknights when you want something special but don’t have hours to spend in the kitchen.
- Healthy alternative – Using fresh halibut instead of traditional beef gives you a lighter, protein-rich burger that’s packed with healthy omega-3 fatty acids.
- Simple ingredients – You only need a handful of basic ingredients to make these burgers, and most of them are probably already in your kitchen.
- Restaurant-quality results – The combination of flaky halibut, spicy sriracha mayo, and fresh microgreens creates a burger that tastes like something from your favorite seafood restaurant.
What Kind of Halibut Should I Use?
Fresh Pacific halibut is ideal for these burgers, though Atlantic halibut will work just as well – the key is getting the freshest fish you can find. When shopping, look for firm, translucent flesh without any brown spots or strong fishy smell. If fresh halibut isn’t available, frozen halibut is a perfectly good alternative, just make sure to thaw it completely in the refrigerator overnight and pat it dry before cooking. For this recipe, you’ll want pieces that are about an inch thick, which helps keep the fish moist and prevents it from drying out during cooking.
Options for Substitutions
Need to switch things up with this fish burger recipe? Here are some helpful swaps:
- Halibut: While halibut makes for a great burger, you can use other firm white fish like cod, mahi-mahi, or grouper. Just make sure the fish is fresh and firm enough to hold together as a patty.
- Brioche buns: Regular hamburger buns work fine here, or try potato rolls for something different. For a lighter option, you can use lettuce wraps or serve it over mixed greens.
- Microgreens: No microgreens? Regular lettuce, arugula, or baby spinach will do the job. Even thinly sliced cucumber can add that fresh crunch.
- Sriracha sauce: For the spicy mayo, you can swap sriracha with any hot sauce you have – Frank’s RedHot, sambal oelek, or even a dash of cayenne pepper mixed into the mayo.
- Smoked paprika: Regular paprika works too, or try a pinch of Old Bay seasoning for a different but tasty twist on the flavor.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking halibut burgers is overcooking, which can quickly turn your juicy fish patty into a dry, crumbly disappointment – aim for an internal temperature of 145°F and remember that the fish will continue cooking slightly after you remove it from the heat. A common error is moving or flipping the fish too early; instead, let it cook undisturbed for 3-4 minutes on each side until it develops a golden crust, which helps keep the fish intact and adds great texture. To prevent sticking (another frequent issue), make sure your pan or grill is properly heated before adding the fish, and lightly oil both the cooking surface and the fish itself. For the best flavor, season your halibut right before cooking rather than in advance, as salt can draw out moisture if left on too long.
What to Serve With Halibut Burgers?
These fish burgers are perfect for a lighter take on burger night, and there are lots of tasty sides that work great with them! A simple coleslaw with a light, citrusy dressing makes an excellent partner – the crunch really complements the tender fish patty. Since these burgers have Asian-inspired flavors from the sriracha mayo, you might want to try some sweet potato fries seasoned with a bit of five-spice powder, or even a cucumber salad with rice vinegar dressing. For something super simple, a handful of kettle-cooked chips and some pickle spears on the side will do the trick just fine!
Storage Instructions
Keep Fresh: If you’ve got leftover cooked halibut burgers, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days. I recommend storing the buns, microgreens, and sauce separately to keep everything fresh and prevent sogginess.
Make Ahead: You can mix up the sriracha mayo a day or two before and keep it in the fridge in a sealed container. The patties are best when made fresh, but you can season the halibut and shape the patties up to 4 hours ahead – just keep them covered in the fridge until you’re ready to cook.
Enjoy Later: When you’re ready to eat your leftover halibut burger, gently warm the patty in a skillet over medium-low heat for about 2-3 minutes per side. Toast the bun separately if you like, then add your fresh toppings. Try not to microwave the fish as it can make it rubbery!
| Preparation Time | 10-15 minutes |
| Cooking Time | 4-6 minutes |
| Total Time | 14-21 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 60-70 g
- Fat: 80-90 g
- Carbohydrates: 80-90 g
Ingredients
For the halibut:
- 1 tsp smoked paprika
- black pepper
- 12 oz halibut filet
- salt
For the sriracha aioli:
- a dash of salt
- 3 tbsp sriracha sauce
- 1 tbsp lemon juice (freshly squeezed for best flavor)
- 1/2 cup mayonnaise (I use Hellmann’s Mayonnaise)
For assembling:
- 2 brioche buns
- 1 cup microgreens (for a fresh, peppery crunch)
Step 1: Prepare the Sriracha Aioli
In a small bowl, stir together mayonnaise, Sriracha, and lemon juice until well combined.
Season the mixture with a pinch of salt to taste and set aside for later use.
Step 2: Season and Sear the Halibut
Preheat a cast-iron pan over medium-high heat to get it nice and hot.
Season the halibut filets on both sides with salt, pepper, and smoked paprika.
Add a small splash of oil to the pan, just enough to coat the bottom lightly.
Place the seasoned fish in the pan and sear for about 2 minutes on each side until cooked through.
Remove the filets from the pan and squeeze a little lemon juice over each one for added flavor.
Step 3: Assemble the Sandwich
Gather your brioche buns and begin assembling the sandwich.
Start by piling a handful of microgreens on the bottom half of a bun.
Place a seared halibut filet on top, then generously dollop the sriracha aioli over the fish.
Place the top half of the bun over everything to complete the sandwich.
Step 4: Serve and Enjoy
Serve the assembled halibut sandwich immediately while the fish is still warm and the flavors are at their peak.
Enjoy the delicious combination of spicy aioli, fresh microgreens, and perfectly seared halibut!
