Mixed Seafood Burger Recipe – Crispy Panko Seafood Patty with Creamy Citrus Mayo, and Horseradish Tartar Sauce

Mixed Seafood Burger Recipe

This mixed seafood burger with horseradish tartar sauce recipe combines scallops, prawns, and halibut into a tender seafood patty coated in crispy panko and pan-seared until golden. Featured on Fish the Dish, this elevated burger is paired with a creamy, tangy horseradish tartar sauce for a bold and flavourful seafood sandwich.

The Inspiration

This dish is inspired by the idea of a classic burger reimagined through a seafood lens, using a blend of fresh shellfish and fish to create a delicate yet structured patty. Instead of a traditional beef base, this recipe focuses on texture, moisture, and freshness, highlighting the natural sweetness of scallops, prawns, and halibut.

On Fish the Dish, host Spencer Watts often transforms familiar comfort foods into refined seafood creations. This recipe reflects that philosophy by taking the structure of a burger and elevating it with fresh herbs, citrus, and a bright horseradish tartar sauce.

Ingredients

Seafood Burgers

• 8 ounces (227 g) prawns
• 8 ounces (227 g) scallops
• 8 ounces (227 g) skinless halibut (or any white fish)
• 2 green onions, thinly sliced
• 2 tablespoons (30 ml) parsley, chopped
• 2 tablespoons (30 ml) dill, chopped
• 1 tablespoon (15 ml) lemon zest
• 1/2 lemon, juice
• Salt and pepper
• 3 eggs
• ½ cup (120 ml) panko, or regular breadcrumbs
• ½ red chili
• 3 tablespoons (45 ml) butter, for frying
• 3 tablespoons (45 ml) neutral oil for frying
• 4 burger buns

Optional burger toppings

• Iceberg Lettuce
• Tomatoes
• Onion
• Pickle

Tartar sauce

• 1 shallot, minced
• 1 garlic clove, minced
• 1 teaspoon (5 ml) parsley
• 2 teaspoons (10 ml) capers
• 1 lemon, juice
• Salt and pepper
• ¼ cup (60 ml) mayonnaise
• ¼ cup (60 ml) sour cream
• 1 teaspoon (5 ml) horseradish sauce

Methods

Seafood burgers

• Preheat the oven to 350°F (180°C).
• Chop the scallops and prawns into small chunks.
• Place cold halibut in a food processor and pulse until fish is well chopped and pulpy.  Do not over process. Transfer to the bowl of scallops and prawns. Add green onion, parsley, dill, lemon juice, lemon zest and lightly season with salt and pepper.
• Separate eggs.  Add yolks to the seafood and herbs.  Whisk egg whites to stiff peaks and fold into the seafood mixture. Add panko, red chilli, and stir together gently. Flatten mixture in the bowl with a spatula and press it gently into the bowl. Cover with plastic wrap and place in refrigerator for 30 minutes to bind.
• Use a 4-inch mold to form seafood mixture into patties.  Sprinkle a layer of panko over a flat surface, place mold on the panko and fill it with the seafood. Flatten the seafood into a thick burger. Sprinkle with a more panko overtop.
• Add butter and oil to a hot pan. Lay patties in the pan, panko-covered side down. Cook for 1-2 minutes a side, until outer layer is crispy. Remove patties to a parchment lined baking sheet. Place in oven for 5 minutes.
• Drizzle burger buns with oil and place in oven with the burgers.
• In a bowl, combine shallot, garlic, parsley, capers, lemon juice, mayonnaise, sour cream, and horseradish sauce. Season with salt and pepper. Stir to combine.
• Spoon tartar sauce over each bun. Add seafood patty, and more tartar sauce. Finish burger with iceberg lettuce, tomatoes, salt, pepper, onion, and a pickle, or your own favourite toppings.

Serving Suggestions

Serve with crispy fries, sweet potato wedges, or a light green salad to balance the richness of the burger. Coleslaw or pickled vegetables also work well to add acidity and crunch.

For beverage pairings, crisp lagers, pilsners, or pale ales complement the fried texture and seafood flavours. For wine, a chilled Sauvignon Blanc or unoaked Chardonnay works well. Sparkling water with lemon or cucumber is a refreshing non-alcoholic option.

This burger is best served immediately after cooking while the crust is crispy and the interior is tender and moist.

Final Thoughts

This mixed seafood burger with horseradish tartar sauce recipe is a creative and elevated take on the classic burger, showcasing the versatility of seafood in a structured, satisfying form. The combination of scallops, prawns, and halibut creates a light yet flavourful patty, while the horseradish tartar sauce adds brightness and heat.

It’s a perfect example of how comfort food can be reimagined using fresh ingredients and refined techniques. Crispy, juicy, and full of flavour, this seafood burger delivers a restaurant-quality experience at home.