Recipes & Food Styling

Butterfly Burgers bring the fun to Pollinator Week!  

I used large cookie cutters to shape these fish cakes for burger patties. There is a lot of flavor in these fish cakes – salmon and halibut – topped off with a big dollop of spicy, lemony Old Bay mayo!

For Pollinator Week or any day of the year, these sammies pack a punch of nutrition, flavor, and fun!

You can make these with salmon, tuna, sardines, halibut, or just about any fish you like. Use canned meat or baked fish.

These are perfect with my first harvest of lemon thyme of the summer! I just love the delicate, pretty little flowers at the tops of the sprigs. Use them to accent a charcuterie arrangement, pastas, salads and more this summer.

Fish Patties for Burgers

Makes 4-6 servings 

18 ounces of fish – salmon, halibut, sardines or tuna. 

1 cup panko bread crumbs

1 cup mayonnaise

Juice of 2 fresh lemons

2 tablespoons paprika

2 large eggs

1 large shallot, diced

1 red bell pepper, diced

2 garlic cloves, minced

1 tablespoon ground mustard

1 teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon freshly ground multi-colored peppercorns

1/2 teaspoon pink Himalayan sea salt

4 cups extra virgin olive oil

In a large mixing bowl, combine all of the  ingredients, and mix everything together thoroughly with your hands.

Separate the fish mixture into 6 balls of equal size. Using the palm of your hands, press each ball into a cake patty size.

Place the patties in a 375-degree oven, and bake them until they become a little browned and crispy around the edges, for about 30-40 minutes.