Grilled Salmon Burgers

Name: Grilled Salmon Burgers
Prep time: 15 min
Cook time: 6 min
Total time: 51 min
Yield: 4 burgers
Ingredients: 500 grams (1 pound) salmon fillets; ½ red onion; 2 teaspoon Dijon mustard; 1 lemon; 50 grams (½ cup) oats; 2 teaspoon capers

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
51 mins
Servings
4 burgers
Calories
226 kcal
Course
Main Course, Lunch
Cuisine
American

Grilled Salmon Burgers

Elizabeth Reed

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These grilled salmon burgers are a great way to enjoy a simple and tasty meal. They are perfect for a quick, easy dinner or a light lunch. Topped with fresh tomato and crispy lettuce - they're ready in no time!

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Ingredients

Servings

500 grams (1 pound) salmon fillets fresh (or sub with canned salmon) (see note 1)
½ red onion cut into even chunks, (sub with green onions)
2 teaspoon Dijon mustard or sub with your favourite mustard
1 lemon zested (sub with lime)
50 grams (½ cup) oats (sub with panko breadcrumbs instead)
2 teaspoon capers rinsed & drained

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Instructions

Using a food processor, process one-quarter of the chopped salmon fillets together with the mustard until the mixture resembles a fine paste. (see note 2)
Add the remaining salmon pieces along with the red onion and continue to pulse the mixture in short segments.
Mix the salmon mixture in a small bowl along with the lemon zest, oats and capers (or breadcrumbs). (see note 3)
Form the mixture into four burger patties using wet hands. (cover with plastic wrap and refrigerate for half an hour before cooking).
Heat a grill pan with olive oil on medium-high heat and cook the burgers for four minutes on one side. Flip and cook again for two minutes. They should be golden brown and still feel moist. (see note 4)
Construct your burger with hamburger buns, lettuce, tomato slices and your favourite sauce. (see note 5)

Notes

Fresh salmon. Ensure your salmon is fresh and deboned. Remove any skin before placing it in the food processor.
Use a knife to finely chop the salmon - instead of using a food processor.
If the burger mixture is a little dry, consider adding an egg to help as a binder. Alternatively, use a half cup of mayonnaise.
Do NOT OVERCOOK. The worst thing you can do is overcook the burgers. They will come out dry and rubbery. Using a cooking thermometer should help. The internal temperature should register around 135 F (55 C).
Use good quality hamburger buns. Soft and buttery brioche buns are an excellent choice. Avoid any dry burger buns.