Octopus Burger
Mediterranean Recipe

Choosing the freshest octopus is critical for an exceptional burger.

The best season for octopus typically depends on your region, but generally Mediterranean and Atlantic octopus are at their peak from late spring through early fall (May to September). During these months, the octopus tends to be more tender and flavorful.

In some areas, octopus is caught year-round, but seasonal catches often mean fresher, better-quality seafood.

If you buy from markets, ask your fishmonger for the freshest catch or whether the octopus is wild-caught versus farmed, as wild octopus usually have a superior texture and flavor.

Octopus is best bought fresh from a specialty seafood market or a trusted fishmonger.

Frozen octopus is also a good option and can be found online or in stores, but it’s important to choose a high-quality brand with minimal additives.

For the other ingredients, pick up fresh buns from a local bakery, with brioche or artisan rolls working especially well.

Optional toppings such as arugula, pickled vegetables, or spicy aioli can easily be found at most grocery stores or specialty food shops.

If octopus isn’t available, you can substitute it with calamari, shrimp, or firm white fish fillets.

For the buns, try lettuce wraps for a low-carb option or ciabatta if you prefer extra chewiness.

Arugula can be swapped for baby spinach or kale, and instead of olive oil mayonnaise, you might use garlic yogurt sauce or fresh basil pesto for a different flavor profile.

Substitutions will change the flavor, but with the right balance, you can still enjoy a delicious burger.

The Octopus Burger can be served as a show-stopping main dish or as part of a seafood-themed menu.

For an appetizer, a light Mediterranean Tomato Cucumber Feta Salad or Simple Tuna Tomato Salad works beautifully.

On the side, you can add Oven Baked Fries.

The burger itself can be customized with your choice of toppings.

For dessert, lemon sorbet or panna cotta makes a perfect match.

The bright, oceanic flavors of the Octopus Burger pair beautifully with crisp white wines such as Alvarinho, Loureiro, or Sauvignon Blanc, all of which bring refreshing acidity.

A dry rosé adds fruity brightness without overpowering the seafood.

If you prefer a non-alcoholic option, sparkling water with lemon or a chilled herbal iced tea will complement the burger perfectly.

To keep the Octopus Burger fresh and safe to eat, store cooked octopus in an airtight container in the fridge for up to one day.

Keep toppings and sauces separate from the buns to prevent them from becoming soggy.

If you’d like to store it longer, freeze the cooked octopus (without the bun) in a freezer-safe container for up to two weeks, then thaw it overnight in the fridge before reheating.

When warming it up, avoid overcooking, as octopus can turn rubbery – use a quick sauté or reheat gently in the oven on a tray.

Here are my tips on how to make this recipe perfect:

1. To keep the octopus tender, boil it gently with aromatics like onion, red wine, and cork. You can use this recipe as a reference.
2. If you’re making a burger, serve a whole tentacle for a more rustic experience with small pieces of fried garlic, which gives more flavor.
3. Pair it with an olive oil mayonnaise or a basil pesto for creaminess.
4. Lightly toast your buns to add texture and prevent sogginess, and balance the flavors with acidity from lemon juice or tomatoes.