1 rating

Cilantro-Chile Spiked Cod Burgers


When you think of cod, you probably don’t think about cod burgers but this recipe will change your mind. Cilantro and Cajun seasoning combine for a yummy twist on traditional cod.

Recipe courtesy of  Liz Neumark, author of Sylvia's Table and founder of Great Performances, catering company in New York City

Calories Per Serving


  • 1 1/2 Pound cod, coarsely chopped
  • 3/4 Cups Panko crumbs
  • 1/2 Cup chopped fresh cilantro
  • 1/4 Cup finely chopped red onion
  • 2 jalapenos, seeded and minced
  • 2 Teaspoons Cajun seasoning
  • 2 Tablespoons mayonnaise
  • Juice and zest of 1 lime
  • 2 minced garlic cloves
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1/4 Cup yellow stone-ground cornmeal
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons butter
  • 6 hamburger buns
  • 1 avocado, peeled, pitted, and sliced
  • 1/4 Cup sour cream


Place the cod, panko, cilantro, jalapenos, Cajun seasoning, mayonnaise, lime juice and zest, garlic, salt and pepper in a large bowl


Using your hands, mix gently until the ingredients are evenly incorporated


Place the cornmeal in a shallow dish.

Divide the cod mixture evenly into 6 balls and form patties.

Dredge the patties in the cornmeal


Set cast-iron skillet over medium high heat and add oil and butter; when they are hot but not smoking place the patties into the pan


Cook until well seared on both sides, approximately 4-5 minutes each side


Toast the rolls, serve the avocado and sour cream as sides.