Salmon Burgers
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
4 mins
-
Inactive Time To Chill the Salmon Mixture
30 mins
-
Total Time
44 mins
-
Servings
4 people
-
Calories
3913 kcal
-
Course
Dinner
-
Cuisine
Mediterranean
Salmon Burgers
Description
The Salmon Burgers recipe uses fresh salmon cut into varying textures by first processing a quarter into a smooth paste and then pulsing the remaining pieces for chunks, which allows for a moist but textured patty. Fresh herbs like parsley and green onion along with Dijon mustard and a blend of spices including sumac and coriander infuse the mixture with layered Mediterranean flavors. Breadcrumbs are applied only to the surface before cooking, preserving the salmon’s moisture inside while giving the exterior a golden crust.
The burgers are shaped, chilled to firm up, then cooked until they develop a crisp outer layer while remaining tender within. Serving with a cool tzatziki sauce complements the spices and adds creaminess, while arugula and sliced red onion introduce peppery and sharp notes. Toasted buns such as ciabatta or whole wheat provide structure and texture contrast.
Chilling the patties before cooking is key to preventing them from falling apart. Avoid mixing breadcrumbs into the salmon mix to keep it juicy, and do not overcook to maintain moisture and tenderness. For a low-carb variation, serve the burgers without buns and make a salad from the arugula and vegetables dressed simply with lemon juice and olive oil for a light meal option.
Ingredients
- 1 1/2 lb salmon fillet cut into bite-sized chunks, skinless
- 2 tsp Dijon mustard
- 2-3 tbsp green onion both white and green parts, minced
- 1 cup parsley chopped, fresh
- 1 tsp ground coriander
- 1 tsp sumac ground
- 1/2 tsp paprika sweet
- 1/2 tsp black pepper
- kosher salt
- 1/3 cup bread crumbs or gluten-free breadcrumbs, unseasoned
- 3 tbsp extra virgin olive oil
- 1 lemon
For serving
- tzatziki sauce
- arugula baby
- 1 red onion sliced
- bread buns salad greens or potatoes, toasted, e.g. ciabatta or whole wheat
Instructions
- Process the salmon: Place about 1/4 of the salmon in the bowl of a large food processor. Add the mustard. Run the processor until the mixture is pasty. Transfer to a bowl. Place the remaining salmon in the food processor. Pulse just a couple of times until it’s coarsely chopped into 1/4-inch pieces. (Do not over-process this second batch of salmon. It should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.
- Flavor the salmon: Add the green onions, parsley, coriander, sumac, paprika, and black pepper. Season with kosher salt. Mix well until the mixture is combined. Cover and chill in your fridge for about 30 minutes.
- Get ready: While the salmon chills, make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve. Line a sheet pan with parchment paper.
- Make the salmon patties: Spread the bread crumbs on a plate. Divide the chilled salmon mixture into 4 equal portions and form into 1-inch thick patties. Place each patty in the breadcrumbs and press to coat on one side. Flip and press on the other side to coat. Place the breaded salmon patties on the lined sheet pan.
- Cook salmon patties: Heat the olive oil over medium-high heat. Once the oil shimmers (but before it starts to smoke), carefully lower each of the patties into the hot oil. Cook, flipping once, until medium-rare and lightly browned on both sides, about 2-4 minutes. Adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs. The minimum internal temperature of the patty should be 115 to 120°F on an instant-read thermometer for medium-rare.
- Finish the salmon: Set cooked salmon burgers onto paper towels to drain any excess oil. Sprinkle lightly with salt and finish with a squeeze of fresh lemon juice on top.
- Assemble the salmon burgers: If you’re serving burger-style, spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices. Enjoy!
Notes
- Rest the salmon burger mixture in the fridge for about 30 minutes before cooking to help patties hold together.
- Use breadcrumbs only for coating the outside of patties to preserve internal moisture; mixing them into the patty can dry out the salmon.
- Cook salmon burgers until golden on the outside but still tender inside to avoid dryness.
- For a low-carb meal, skip the bun and use the arugula and veggies as a salad with lemon and olive oil dressing instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 3913 kcal
% Daily Value*
| Calories | 391.3kcal | 20% |
| Carbohydrates | 14.2g | 5% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 5.5g | 32% |
| Monounsaturated Fat | 11.4g | 57% |
| Cholesterol | 93.6mg | 31% |
| Sodium | 161.5mg | 7% |
| Potassium | 1021.5mg | 22% |
| Fiber | 3.2g | 13% |
| Sugar | 2.4g | 5% |
| Vitamin A | 1494.3IU | 30% |
| Vitamin C | 38.8mg | 43% |
| Calcium | 63.5mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
