Salmon and Zucchini Burgers
User Reviews
4.3
18 reviews
Good
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Total Time
30 mins
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Servings
6 small burgers
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Course
Main Course
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Cuisine
American
Salmon and Zucchini Burgers
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Salmon and Zucchini Burgers are tender and juicy atop a fresh watercress and blueberry salad. This recipe turns leftover salmon into an elegant 30 minute meal, and it's the perfect way to stretch a delicious but pricey fish.
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Ingredients
- 2 egg large
- 2 cups salmon flaked, leftover
- 1 cup zucchini shredded
- 6 scallions thinly sliced, white and green parts
- 1/2 cup cracker crumbs I used Ritz cracker crumbs, or bread crumbs
- 3 Tbsp dill finely chopped, fresh leaves
- 1/2 tsp salt
- 1/2 tsp black pepper freshly cracked
coating
- 1 cup cracker crumbs I used Ritz cracker crumbs, or bread crumbs
garnish
- tartar sauce
- green onion sliced
- lemon wedges
quick tartar sauce
- 1/4 cup mayonnaise
- 2 Tbsp relish
- 1 Tbsp horseradish prepared
- salt to taste
- black pepper to taste
Instructions
- Lightly beat the eggs in a large mixing bowl. Add the salmon, breaking apart any large chunks gently with your fingers as you add it.
- If your zucchini is very wet, squeeze out the excess moisture in a paper towel. I generally find that I don't have to do this. Add the zucchini, scallions, crumbs, dill, salt, and pepper to the bowl and mix gently but thoroughly.
- Use a 1/4 cup measure to scoop out the mixture and form into round patties. Set on a plate, cover well, and refrigerate until you are ready to cook.
- Coat the bottom of a skillet with olive oil and heat on medium until hot. Fry the patties for about 4-5 minutes on each side, until golden and crispy on the outside, and hot throughout. I use my spatula to flatten them slightly in the pan.
- Serve immediately on a bed of fresh greens, topped with the tartar sauce, more green onions, and a wedge of lemon.
- To make the sauce blend the ingredients together and taste to adjust to your liking.
Genuine Reviews
User Reviews
Overall Rating
4.3
18 reviews
Good
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