Back to all recipes

Banh Mi Fish Burgers

with Quick Pickled Cucumbers and Carrots

  • Vietnamese
  • Halibut
  • Burger / Sandwich
  • Grace Parisi
  • Pan-fry
  • Active Time:30 min
  • Total Time:45 min
  • Servings:4
  • Difficulty:Intermediate
Photo by Grace Parisi

Halibut or salmon burger meat is a natural, sustainable choice for these super delicious Vietnamese-inspired sandwiches because the work of chopping the fish is already done, thanks to our fish handlers. Every delicious morsel of fish is carefully scraped from the bones, yielding tender little bites, perfect for burgers, stir-fries, or tacos.

Ingredients

  • 2 tablespoons unseasoned rice wine vinegar

  • 1 tablespoon granulated sugar

  • Kosher salt

  • 1 small garlic clove, minced

  • 1 large Persian cucumber

  • 1 large carrot, julienned

  • 1 pound halibut burger or salmon burger, thawed and pressed of excess liquid Available in Our Seafood Subscription Box

  • 2 tablespoons chopped cilantro, plus whole leaves for serving

  • 1 tablespoon minced fresh lemongrass

  • 1 tablespoon Asian fish sauce

  • 1 tablespoon lime juice

  • 1 tablespoon minced ginger

  • 1 bird's eye chili, minced

  • ½ cup panko breadcrumbs

  • ½ cup mayonnaise

  • 2 tablespoons vegetable oil

  • 1 tablespoon sriracha plus more for serving

  • 4 brioche rolls, split and toasted

Directions

Make the Pickled Vegetables

In a medium bowl, combine the vinegar, sugar, 2 teaspoons salt, and garlic and stir until dissolved. Add the cucumbers and carrots and let sit, stirring occasionally, while you make the burgers.

Make the Burgers

In another bowl, combine the fish, chopped cilantro, lemongrass, fish sauce, lime juice, ginger, and chili, and season with ½ teaspoon salt. Stir in ¼ cup of the panko and ¼ cup of the mayonnaise and form into 8 patties. Press the patties into the remaining panko.

In a small bowl, combine the sriracha and remaining mayonnaise.

Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering. Add the patties and cook, turning once, until golden brown and firm to the touch, about 5 minutes total.

Finish and Serve

Spread the sriracha mayonnaise on the cut sides of the bread and top with the fish patties. Use a slotted spoon to top with the cucumbers and carrots. Top with the whole cilantro leaves and drizzle some of the pickling liquid over top. Close the sandwiches and serve right away. Enjoy!

Pro Tips

Pair it Up

Full-bodied yet crisp, white wines like Gewurztraminer have the richness of a red and a freshness that compliments the pickled vegetables.

Spice It Up

Add fresh or dried chiles to the cucumber and carrot pickling liquid for a little extra heat.

Change It Up

Roll leftover fish burgers and pickled veggies into rice paper wrappers and served cold or at room temperature, or fold into fried rice with extra pickled veggies as a garnish.

Lighten It Up

If you prefer not to pan fry, brush or spray the fish burgers with oil and broil until golden on both sides, 2-3 minutes per side, or airfry at 400°F until crispy, about 15 minutes.

START YOUR CULINARY seafood ADVENTURE