This is a pan-fried walleye patty burger — flaked cooked fish bound with egg, breadcrumbs, and cheddar, coated in crushed Ritz crackers, and served on a bun with lettuce, tomato, and tartar sauce. It comes together in 25 minutes and is one of the best uses for leftover walleye you’ll find. If you don’t have leftovers on hand, it’s worth cooking a fillet or two specifically for this.
The short version of why this works
Two things make this recipe succeed or fail. First, the Ritz cracker crust. Crushed Ritz crackers are buttery and fine-textured, which means they brown faster and more evenly than panko or plain breadcrumbs. That crust is what gives you a crisp exterior without deep-frying. Second, heat management in the skillet matters more than it sounds. Medium heat — not medium-high — gives the crust time to set and turn golden before the inside dries out. Rush it on high heat and the coating scorches before the patty is warmed through. Get those two things right and the rest is easy.
Common problems and fixes
- Patties fall apart when you flip them: The mix was too wet or the patties didn’t get enough time on the first side. Let them cook a full 3 minutes undisturbed before attempting to flip — the crust needs to firm up and release naturally from the pan. If your walleye was very moist, squeeze it lightly in a paper towel before mixing.
- No Ritz crackers in the pantry: Any buttery round cracker works. Saltines are a fine substitute — just go a little lighter on added salt elsewhere. Crushed cornflakes also give a good crunch if that’s what you have.
- The inside tastes bland: Walleye is a mild fish, and the thyme and onion in the mix are doing most of the flavor work. If your patties taste flat, the fix is tartar sauce — don’t skip it. A squeeze of lemon on the patty before the bun goes on also helps significantly.
- No cheddar on hand: Any semi-firm melting cheese works here — Colby, Monterey Jack, or even a slice of American torn up and mixed in. The cheese is mainly a binder with a little flavor, so the swap won’t hurt the patty.
- Patties are too thick and the center stays cold: Keep them at a true half-inch. Thicker patties need longer in the pan, which means the crust overcooks before the center is hot. If yours came out thicker, finish them in a 350°F oven for 5 minutes rather than leaving them on the burner.
Tasty Walleye Fish Burger
Ingredients
- 1 ½ cups walleye cooked and flaked
- 1 medium egg beaten
- 2 tablespoon water
- ½ cup bread crumbs
- ¼ cup cheddar cheese shredded
- 1 teaspoon onion minced
- ½ teaspoon thyme crushed
- 1 tablespoon canola
- 1 cup crackers Ritz, finely crushed
- 1 handful lettuce
- 1 large tomato sliced
- 1 tablespoon dill pickled
- 4 medium hamburger buns
Instructions
- In a medium mixing bowl, mix well the egg, water, bread crumbs or mashed potatoes, cheese, onion and thyme.
- Add the walleye flakes and mix into the crumbs.
- Shape the Walleye mixture into 4 patties about 1/2-inch thick.
- Pour the Ritz crackers on a plate, take each patty one at a time and set in crackers, coat both sides.
- Get Skillet and put oil in to coat bottom, get it hot on medium heat, when hot place walleye burgers in.
- Cook each side 2 to 3 minutes until golden brown. Be careful when turning, let them get golden.
- Serve on lettuce and tomato lined buns with tartar sauce.
Nutrition
FAQ
Can I use raw walleye instead of cooked?
Yes, but cook it first — don’t mix raw fish into the patty. Bake, poach, or pan-fry the fillet until it flakes easily, let it cool, then proceed with the recipe. Mixing raw fish into a cold patty mix makes it much harder to ensure the center reaches a safe temperature during the short pan cook time.
Can I substitute a different fish if I don’t have walleye?
Any firm white-fleshed fish works well — cod, haddock, tilapia, or pike are all solid choices. Avoid oily fish like salmon or mackerel here; the stronger flavor clashes with the mild seasoning in this recipe and the patties can turn greasy.
Can these be made ahead and refrigerated before cooking?
Yes — form the patties and coat them in the cracker crumbs, then refrigerate uncovered on a plate for up to 4 hours before cooking. Chilling actually helps them hold together better in the pan. Don’t coat them and leave them much longer than that or the crust gets soggy.
What’s a quick homemade tartar sauce if I don’t have any?
Stir together 3 tablespoons of mayonnaise, 1 tablespoon of finely chopped dill pickles, and a small squeeze of lemon juice — that’s it. It takes two minutes and uses ingredients most people already have, and it’s noticeably better than the jarred version with this burger.