Switch up the burger routine with a delicious Blackened Harissa Halibut Burger on a brioche bun with garlic lemon yogurt. It’s got the perfect amount of seasoned heat from the harissa and yogurt to cool things off.
One fish, two fish … just kidding. This is all about halibut, capital H, the big guy in my opinion. Living in Vancouver, Canada and being spoiled with having salmon regularly, halibut is a treat for us. It’s a thick meaty fish with some good flavour behind it that can hold it’s own with other bold flavours. Since it can handle big flavour pairings I thought what could knock my socks off? Enter Blackened Harissa Halibut Burgers on a Brioche Bun with a Garlic Lemon Yogurt.
The brioche buns are not mandatory by any means, but man oh man do they send this burger over the edge. A good burger can be ruined by horrible bread in my opinion and these brioche buns do not disappoint. I haven’t worked up the courage (or found the time) to make my own, but most bakeries that sell brioche buns can be relied upon from my experience. We have a tiny bakery in our local mall here in Lynn Valley called Westlynn Bakery and it has so many perfectly baked breads, but these Brioche Buns have to be my new favourite.
The sauce is 100% required. The yogurt with lemon and garlic enhances and compliments the harissa flavouring like nobody’s business. The yogurt also cools the spice of the harissa down. I don’t know about your family, but sauce always makes dinner easier over here. One of my twins would drink the sauce if I let her. I routinely ask her what her favourite part of dinner was and she’ll point to the bottle of ketchup and say “that one”. Solid dose of humility right there.
Switch up the burger routine with a delicious Blackened Halibut Burger on a brioche bun with garlic lemon yogurt. It's got the perfect amount of seasoned heat from the harissa and yogurt to cool things off.
- 2 lbs halibut, cut into 6 equal sized squares approximately 1" thick
- 2 tbsp harissa spice
- 2 tbsp brown sugar
- 1 tbsp vegetable oil, such as canola or olive oil
- 6 Brioche buns (or other buns of your choice)
- 1/2 cup thick Greek Yogurt
- 1 tbsp lemon preserves (or juice and zest from 1/2 lemon)
- 1/2 clove garlic, minced
- 1/8 tsp kosher salt
- 1/8 tsp fresh ground black pepper
- Optional for garnish: avocado slices, tomato slices, micro greens,and/or cucumber slices
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In small bowl mix together harissa spice and brown sugar together. Rub mixture all over halibut pieces.
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Heat vegetable oil in a large skillet over medium-high heat. Place halibut pieces in skillet and cook until deeply browned (about 5-7 minutes) before flipping over. Cook second side until deeply browned (about 4-6 minutes) and halibut is cooked through.
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Meanwhile, mix together yogurt, lemon preserves, garlic and salt and pepper together in a small bowl.
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Place yogurt mixture on the bottom (and top if desired) buns and place halibut pieces on buns. Top halibut pieces with optional desired garnishes.
Enjoy! xo
Frosé – Frozen Berry Rosé
Now this is awesome. Love love love this twist on your traditional burger night recipes… and I totally agree, that sauce is TOTALLY necessary. Looks so delish!
One of my kids has me under strict instructions that sauces are 100% required at all meals 😉
This looks amazing! Love the flavors!
Thank you!
Halibut is about the only fish I can handle Love that you turned this into a burger!
I find that interesting. Is it the texture or flavour?
Those veggies looks great!
Thanks!
How much brown sugar? recipe has typo. Will turbinado work?
It’s 2 tbsp … updated it now. Sorry about that typo. Turbinado isn’t the best substitute as it keeps it shapes and crunchiness so the burger would be crusted in sugar essentially. I’d use the same amount of regular sugar (brown sugar is regular sugar with molasses in it) or sub with coconut sugar if you have any.
Love these burgers. Harissa is such a great ingredient and I’ve yet to use it on a burger before.. until now! Thanks for sharing!