Salmon Burgers

Name: Salmon Burgers
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 4 burgers
Ingredients: 1 ¼ pounds salmon fillets; 3 tablespoons chopped fresh herbs; 2 tablespoons nonfat plain Greek yogurt; 1 tablespoon fresh lemon juice; ¾ teaspoon kosher salt; ½ teaspoon ground ginger; ¼ teaspoon ground black pepper; ½ tablespoon extra-virgin olive oil; ¾ cup nonfat plain Greek yogurt; 1 tablespoon white vinegar; ¼ cup chopped fresh herbs; ¼ teaspoon garlic powder; ¼ teaspoon kosher salt; Buns or lettuce cups; arugula; sliced tomato

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Prep Time
10 mins
Cook Time
10 mins
Total Time
19 mins
Servings
4 burgers
Calories
230 kcal
Course
Main Course
Cuisine
American

Salmon Burgers

Iris Warren

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How to make the best fresh salmon burgers that are healthy and hold together on the stovetop or grill. No breadcrumbs or fillers!

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Ingredients

Servings

For the Burgers:

1 ¼ pounds salmon fillets skin and pinbones removed
3 tablespoons chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
2 tablespoons nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground black pepper
½ tablespoon extra-virgin olive oil plus additional as needed

For the Sauce:

¾ cup nonfat plain Greek yogurt
1 tablespoon white vinegar
¼ cup chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
¼ teaspoon garlic powder
¼ teaspoon kosher salt

For Serving:

Buns or lettuce cups
arugula optional
sliced tomato optional

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Instructions

Place the salmon on a cutting board and cut crosswise into very thin, 1/4-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)
Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.
Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1 inch thick. They might not hold together at first, but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.
While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.
Heat a nonstick skillet over medium-high heat. Add 1/2 tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145°F on an instant read thermometer, about 4 minutes more.
Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.

Notes

TO GRILL: Preheat a grill to medium-high heat (about 400° F). Just before grilling the burgers, oil the grill VERY well. Add the burgers and cook as directed in Step 5, being careful just to flip them once if possible. If you want to 100% safeguard against the burgers sticking, you can grill them on a piece of aluminum foil coated with nonstick spray. Toast the buns on the grill if desired.
If you’d like to toast the buns, you can do so either on the grill, in your skillet after you are finished cooking the burgers (cover them with foil to keep them hot), or place them cut-side up on a baking sheet and toast in the oven under your broiler for 30 seconds to 1 minute (watch VERY CAREFULLY).
TO MAKE AHEAD: Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
TO STORE: Refrigerate burgers and sauce separately in airtight storage containers for up to 2 days.
TO REHEAT: Very gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet, then cover it to help the burgers steam.
TO FREEZE: Individually wrap burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1burger (with 1/4 sauce and no bun) Calories 230kcal (12%) Carbohydrates 1g (0%) Protein 30g (60%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 79mg (26%) Potassium 721mg (21%) Sugar 1g (2%) Vitamin A 111IU (2%) Vitamin C 1mg (1%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4burgers

Amount Per Serving

Calories 230 kcal

% Daily Value*

Serving	1burger (with 1/4 sauce and no bun)
Calories	230kcal	12%
Carbohydrates	1g	0%
Protein	30g	60%
Fat	11g	17%
Saturated Fat	2g	10%
Cholesterol	79mg	26%
Potassium	721mg	15%
Sugar	1g	2%
Vitamin A	111IU	2%
Vitamin C	1mg	1%
Calcium	37mg	4%
Iron	1mg	6%