Grilled Seafood Burgers With Old Bay Mayonnaise Recipe (2024)

Don't the "burgers" fall apart on the grill? Do you need some sort of grill liner?

While I haven't made these specific burgers, I have made similar, and the best solution is to refrigerate them at least two hours before grilling. This will give the ingredients time to firm up. Any kind of seafood burger will fall apart if you go from mixing straight to the grill.

I would be tempted to cut the tails off the shrimp and really puree those, then do the rest of the shrimp and cod as described. That is what Jacques Pepin does, and I've never found a better, lighter, more flavorful way of holding a shrimp (and now a seafood!) burger together.

Referring to the sauce as "Old Bayonnaise" significantly increased the fun of this already-great recipe.

These “burgers” came out great on the grill. As someone suggested, I refrigerated them for a couple of hours before grilling. They didn’t fall apart. Great way to stretch shrimp or liven up cod.

It's essential to let the patties rest for AT LEAST 2 hours before grilling. The protein needs time to coagulate before cooking. 3 hours works even better. Skip this step, and your patties will end up in the fire in pieces. Also, make sure the grill grate is squeaky-clean and will seasoned with oil. Proper grill prep will make you look like a pro. Even if you cheat and use a pan, the rest period is crucial. It's all about the cohesive binding of the protein.

This fell apart completely, and I cooked it on the stove in a pan. This recipe needs an egg at least. I ended up just scraping all the fish into a bowl and mixing it with mayonnaise. It's okay. Not stellar. Very disappointed and frustrated.

I make these all the time but with just chopped shrimp (plus some chopped peppers, celery, and white onion). I like the idea of adding in some cod, great idea. But I find it very hard to keep them from falling apart. I cannot imagine this working on a regular grill. I chill them then dust them with a little flour and cook them in a cast iron skillet with a bit of oil. If I turn them carefully, they will just stay together.

Hi Jane Vee,I haven't tried these, but the proteins released by the shrimp when you pulse them make a sort of very sticky "goo" that will seize up when heated and will hold the burgers together. That's why you have to form the burgers with wet hands.

Puréed the shrimp but chopped the cod as prescribed. Chilled for 4 hours. They held together perfectly! The “Old Bayonnaise” was also delicious spread on the corn-on-the-cob side dish. This is another delicious “burger” recipe that will go in our regular rotation!

Grill mats are pretty useful for grilling delicate, flaky, crumbly or small foods that can otherwise easily fall through grill grates.

Made this today and grilled them on a gas grill. They were a huge success. The flavor was delicious and the Old Bay Mayonnaise, dill pickles, squeeze of lemon, and shredded lettuce made for a special Sunday "burger". Everyone said " you can make this again soon"! As the chef, it is easy and fun to make. I recommend making this.

I might he tempted to blitz the cod with the shrimp to make everything more uniform.

Made these per the recipe. I was surprised just how sticky the pulsed shrimp became. I did chill them for about an hour before grilling, but had no problems with them falling apart on the grill and we agreed they were delicious!

We made these this past weekend and they were DELICIOUS! And easy to make. Thank you!!

Made these today exactly per recipe. Held together OK even without chilling the patties. Grilled well. Tablemates loved these seafood burgers...only comment was "too salty"...Old Bay is mostly salt...I should have known this. Next time, I will reduce or eliminate the salt in the patty mix. There will be a next time by popular request.

On the "meh" side. The Old Bay completely overwhelmed every other flavor. I'd cut waaayyyy back.

We tried puréing all and were pleased with the results. Didn’t have 4 hrs to sit but even after 30 minutes the mix made nice firm burgers that looked good in a cast iron pan. All the flavor coming from the bayonaise seemed unnecessary. I would try adding some bayonaise to the mix next time. Over all this is a good idea.

Great burgers. I chilled for a couple of hours and had no problem with them falling apart. Used the mayo instead of oil for browning, although next time use less Old Bay for seasoning - too salty.

Fabulous! Since I made them in January, I chilled, rolled in a mix of cornstarch and bread crumbs and baked 25 min. at 400 degrees. They browned nicely. Also added a pit of jalapeño pepper, celery and an egg. Shrimp in the blender! What a wonder. Can't wait for summer to cook on the grill. Another winner from Kay.

I halved the recipe and the patties came out ok in a pan, but 1/2 tblspoon of Old Bay was way too much for 1/4 c of mayo. Yikes it was salty. I'd rather add seasoning to the patty and just add lemon to the mayo.

Try this for your mayo: 1/2 c. Mayo, 1 to 2 tsp. roasted red chili paste, lime juice to taste, some heat using cayenne or a few drops chili oil. It's also tasty with crab cakes.

I'm not a cod fan. Can these be made with other fish? Salmon? Flounder? Tuna? Swordfish?

For those of us that don’t eat seafood, would we just use more fish? I ask since it is noted that the shrimp serve a binding role. Or, must we add some breadcrumbs which would signify change the taste.

Make your own Old Bay Seasoning:1tbsp.Celery Salt2tsp.Ground Bay Leaves2tsp.Smoked Paprika11/2tsp.Ground Black Pepper1tsp.Ground Mustard1/4tsp.Allspice1/4tsp.Cayenne1pinch Ground Cinnamon1pinch Ground Nutmeg1pinch Ground Ginger

Loved this! Made the cod/shrimp mix 50/50, added golden breadcrumbs so it would hold together better and used double the spring onions. Also put in finely chopped cornichons for more bite. Old Bay mayo was awesome; also made some sriracha mayo for contrast. Easy and delicious, this is a real crowd-pleaser of a recipe.

I made these the other day, exactly as the recipe calls for.Nothing fell apart (defying logic). may have to do with the slight paste of the ground up shrimp.What made these burgers different and excellent are the chunks of fish and shrimp..I think a bit more mayo/old bay sauce is called for.squeezing enough lemons onto the burgers is pivotal.this was a great recipe

These are excellent and filling. The first time I made them, I cut up the cod as written, but the burgers did not stay together, even after 3 hours chilling. The second time, I put the shrimp AND the cod into the blender. These held together just fine when cooking. However, in both cases, after 4 hours chilling, they were still fragile and I cooked them in a cast iron skillet. Nicely browned and in one piece. We are not fans of Old Bay. Used just salt and pepper and home-made tartar sauce.

Pulse the fish in the food processor as well as the shrimp (rather than cutting the fish into 1/2 inch cubes as called for) and the patties will hold together. Be generous with the chopped scallions.

In addition to refrigeration, I used our stove top cast iron pancake griddle on the outdoor gas grill to keep the patties together. It would have worked just as well this way on the stove. Green onions instead of scallions. So simple to make and simply the best fish cakes!