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Dijon Fish Burger Sandwiches

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Ingredients Nutrition

  • 34 lb skinless pollock fillets, cut into 4 pieces
  • 1 egg
  • 13 cup Italian style breadcrumbs
  • 2 tablespoons finely shredded carrots
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon Dijon mustard
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 4 slices tomatoes
  • 14 cup fat-free tartar sauce


  1. In large skillet, bring 2 cups water to boil over high heat.
  2. Rinse pollock fillets; add to boiling water in single layer.
  3. Cook 3 to 4 minutes or until fish flakes easily with fork, turning once.
  4. Drain fish in colander.
  5. If necessary, remove any small bones; set fish aside to cool.
  6. Meanwhile, in medium bowl, beat egg slightly; stir bread crumbs, carrot, chives and mustard.
  7. Add cooked fish; mix well with fork.
  8. Shape fish mixture into 4 patties, 3 1/2 inches in diameter and 1/2 inch thick.
  9. Wipe same skillet dry with paper towel.
  10. Spray skillet with non-stick cooking spray; heat over medium heat until hot.
  11. Add patties; cook 3 to 4 minutes on each side or until set and lightly browned.
  12. To serve: Place patties in buns with lettuce, tomato and tartar sauce.

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