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Salmon and Zucchini Burgers

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.

Total Time
30 mins
Servings: 6 small burgers
Course: Main Course
Cuisine: American

Ingredients

  • 2 large eggs
  • 2 cups flaked leftover salmon
  • 1 cup shredded zucchini
  • 6 scallions thinly sliced, white and green parts
  • 1/2 cup cracker or bread crumbs I used Ritz cracker crumbs
  • 3 Tbsp fresh dill leaves finely chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
coating
  • 1 cup cracker or bread crumbs I used Ritz cracker crumbs
garnish
  • tartar sauce
  • sliced green onions
  • Lemon wedges
quick tartar sauce
  • 1/4 cup mayonnaise
  • 2 Tbsp relish
  • 1 Tbsp prepared horseradish
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately on a bed of fresh greens, topped with the tartar sauce, more green onions, and a wedge of lemon.
  6. To make the sauce blend the ingredients together and taste to adjust to your liking.