If you’re going to build a truly great fish burger, thickness matters. A substantial halibut fillet—ideally 1½ to 2 inches thick—delivers the meaty texture and clean, rich flavor that separates a proper burger from a flimsy filet-on-bread situation.
Even better? A 6-ounce portion of cooked halibut packs roughly 30 grams of protein, making this a performance-minded meal disguised as comfort food.
Here’s how to do it right.
Halibut Burger
Yields: 1 serving
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients
For the tartar sauce:
- ¾ cup mayonnaise
- ⅛ cup chopped fresh dill
- Zest from ¼ lemon
- ¼ teaspoon lemon juice (plus more to taste)
- ⅛ cup chopped capers
- ⅛ cup minced yellow onion
- Salt and freshly ground black pepper
For the burger:
- 6 oz skinless halibut fillet (1½–2 inches thick)
(Cod or haddock can substitute if needed) - Salt and freshly ground black pepper
- Lettuce leaves
- Sliced tomato
- Sliced onion
- 1 sturdy burger bun
Directions
Step 1: Make the tartar sauce.
In a small bowl, combine the mayonnaise, dill, lemon zest, lemon juice, capers, and minced onion. Season with salt, pepper, and additional lemon juice if needed. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
Step 2: Cook the halibut.
Preheat a gas grill, broiler, or nonstick skillet over medium heat. Pat the halibut dry and season both sides generously with salt and pepper.
Cook for about 4 minutes per side, depending on thickness. The fish is done when an instant-read thermometer inserted into the thickest part registers 140°F. The flesh should be opaque and just beginning to flake, but still moist.
Step 3: Assemble.
Spread a spoonful or two of tartar sauce on the bottom half of the bun. Place the halibut fillet on top. Add lettuce, tomato, and sliced onion. Finish with the top bun.
Serve immediately.
Pro Tip
Avoid overcooking. Halibut is lean, and even a minute too long on heat can dry it out. Pull it at 140°F and let carryover cooking finish the job.
Thick, protein-dense, and layered with bright, briny tartar sauce—this isn’t just a fish sandwich. It’s a proper burger.
