Seafood Burgers with Basil Tartar Sauce

Forget the gray pucks from the freezer aisle. These burgers start with fresh cod, pulsed in the food processor just until shredded, so the patties hold together while staying flaky and tender instead of dense and rubbery.

The binding is minimal on purpose: an egg white and a handful of bread crumbs, plus onion and lemon juice for brightness. Over-process the fish and it turns to paste, so pulse with a light hand.

What lifts these above a plain fish sandwich is the basil tartar sauce. Mayonnaise gets sharpened with chopped capers, fresh basil, and lemon zest, a brighter, herbier riff on the diner classic.

Grill the patties four to five minutes a side, throw the tomato slices on too, and pile everything onto toasted English muffins. The grilled tomato brings a smoky-sweet juiciness a raw slice can’t.

Chef Tips

• Pulse the cod just to a shred, never a puree, so the burgers stay flaky and don’t go gummy.
• Chill the formed patties 15 to 20 minutes before grilling so they firm up and hold on the grates.
• Oil the patties, not just the grill, and don’t move them until they release cleanly, or delicate fish tears.
• Make the tartar sauce ahead so the basil and capers have time to mingle with the mayo.

Variations

• Swap cod for haddock, halibut, or even canned salmon or tuna.
• Batter and pan-fry the patties for a crispy version, as the recipe notes.
• Add a pinch of Old Bay or a dab of Dijon to the fish mix for more punch.