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Walleye Burger with Zucchini Pickles

Western Canada’s freshwater fish are a refreshing fit in a burger. Simply bread and fry your fillet, or do a salt-sugar cure and roast it in your oven or on the grill. Fish is meltingly tender, which lets you get creative with the creamy and crunchy toppings on the bun. Recipe by Chef Mamdel Hitzer

Walleye Burger with Zucchini Pickles

Total Time:








Skill Level:



  • Fish Burger:
  • 6 fillets Walleye
  • Salt and pepper
  • 1 tsp. sugar
  • 1 lemon
  • 2 Tbsp. butter
  • Brioche Burger Buns
  • 1 cup arugula
  • Tarter Sauce
  • 3 Tbsp. capers, drained and chopped
  • 3 Tbsp. gherkins, drained and chopped
  • 1 shallot, finely chopped
  • 5 Tbsp. chopped parsley
  • 4 Tbsp. chopped dill
  • 1 Tbsp. lemon juice
  • ¾ cup mayonnaise
  • Salt and pepper
  • Zucchini Pickles:
  • 1 cup Apple Cider Vinegar
  • 1 cup sugar
  • ¼ cup water
  • 1 tsp. turmeric
  • 1 tsp. French Country
  • Whole Grain Mustard
  • 2 sweet yellow onions, sliced and divided
  • 1 zucchini, ¼-inch slices

How to Make It

Fish Burger: 

Cut each walleye fillet into quarters. Season with salt, pepper and sugar. Place each quarter side by side on a greased sheet pan. Let cure in the fridge for 30 minutes. Preheat oven to 350°F. Bake walleye for six to seven minutes or until an internal temperature of 70˚C (158˚F) is reached. Squeeze the juice of one lemon over fish.

On medium heat, melt butter in a pan and grill buns to golden brown. Place zucchini pickles as the first layer on the bottom bun, followed by fish portion. Mix tartar sauce with remaining sliced onion. Add a generous portion of tartar-smothered onions to each burger and top with arugula.

Tarter Sauce:

In a medium bowl add capers, gherkins, shallots, parsley, dill, lemon juice and mayonnaise. Stir and season with salt and pepper. 

Zucchini Pickles: 

Bring apple cider vinegar, sugar, water, turmeric and grainy mustard to a boil in a saucepan. Add one onion and zucchini to boiling liquid. Remove from heat and let cool.

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