Old Bay Burger | Midwest Living

Old Bay Burger

Old Bay Burger

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  • Makes: 8 servings
  • Yield: 8 burgers
  • Hands On 45 mins
  • Total Time 45 mins

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This tasty burger from Northern Waters Restaurant in Duluth, Minnesota, is essentially a tender fish cake on a bun. The key is grinding or chopping the fish enough to hold together--but not so finely that it becomes mealy.


  • 2 pounds whitefish, tilapia, cod, haddock, bass or trout fillets, skinned
  • 1 cup panko bread crumbs
  • 1/4 cup chopped fresh parsley
  • 1 egg white
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon crushed red pepper
  • 1 teaspoon spicy brown mustard
  • 2 tablespoons butter
  • 8 brioche buns, split and toasted
  • Assorted toppers, such as lettuce, sliced tomato, tartar sauce (optional)


  1. Grind or finely chop fish using the small die in a stand mixer's meat-grinder attachment, a food processor or a knife.
  2. In a large bowl, stir together the panko, parsley, egg white, Old Bay, crushed red pepper and mustard. Stir in the fish. Form into 8 patties, about 3/4-inch thick.
  3. In a large skillet, heat 1 tablespoon of the butter over medium heat. Add 4 patties. Cook for 8 to 10 minutes or until cooked through (160 degrees ), turning once. Repeat with remaining butter and burgers. Serve on buns with desired toppers.

Nutrition Facts

(Old Bay Burger)

Servings Per Recipe 8, calcium (mg) 55, fiber (g) 2, sodium (mg) 522, sugar (g) 6, Potassium (mg) 361, pro. (g) 29, cal. (kcal) 323, vit. A (IU) 399, iron (mg) 1, Fat, total (g) 9, vit. C (mg) 5, chol. (mg) 94, Thiamin (mg) 0, sat. fat (g) 3, Riboflavin (mg) 0, carb. (g) 31, Niacin (mg) 4, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 30, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 2

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