Crispy Fish Burgers

These fish burgers are an ideal way to use up leftover cooked fish. Any kind of fish will work nicely here, but grilled or roasted snapper or sea bass is especially delicious. Break the fish into small pieces so it mixes well with the creamy mayonnaise dressing, which contributes bright flavors with the Dijon mustard, cilantro, scallions, and jalapeño. The panko breadcrumbs mixed into the patties help give them body. Feel free to swap in other herbs — chopped basil, tarragon, oregano, or arugula would work well here, as would a dried herb blend like herbes de Provence. You can also season the mixture with a teaspoon of spices like cumin or chili powder, or a spice blend like curry powder or jerk seasoning.

Be sure to allow time for the fish patties to rest for at least 30 minutes before cooking them; that time in the refrigerator will help ensure the patties don't fall apart while cooking. You can prepare the recipe up to this step several hours in advance if you like.

When you are ready to cook the burgers, coat them with additional panko, so you get a crispy exterior on each burger. They are meant to be eaten immediately; you don't want to keep reheating the fish. Be sure to source brioche or another light, tender bun for these burgers; a heftier bread like a pretzel bun will be firm for the delicate fish patties, and crush them when you try to take a bite.