Spicy Salmon Burgers
User Reviews
4.8
27 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Calories
388 kcal
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Course
Main Course
Spicy Salmon Burgers
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These spicy salmon burgers are a popular family meal. Top them with spicy sriracha mayo and serve them on brioche buns.
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Ingredients
- 1 Jalapeño chopped deseed for less spicy burgers
- 1 small red onion chopped
- ½ cup cilantro chopped
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 LB salmon skinless & boneless cut into 2 inch pieces
- 1 teaspoon salt
- ½ cup bread crumbs
- 1 tablespoon oil for cooking
To Serve
- 4 Brioche buns or any burger buns of your choice
- ½ tablespoon olive oil
- 1 cup arugula
- 1 tomato thinly sliced
- 1 red onion sliced
- ¼ cup mayo
- 1 tablespoon Sriracha
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Instructions
- Secure the "S" blade inside the food processor. Add jalapeño, onion, cilantro, ginger, and garlic. Pulse 4 to 5 times.
- Add salmon and salt. Pulse 8 to 10 times or until the salmon is rough chopped. Add bread crumbs and pulse 3 to 4 times or just until they are combined with the rest of the ingredients. If the salmon is already over-processed from the earlier step you can also mix in breadcrumbs with a small spatula.
- Carefully remove the S blade. Flatten the mixture and divide into 4 equal parts. Carefully pick up the mixture from one part and shape it into a patty on the palm of your hands. Repeat with the remaining mixture. If you like smaller burgers you can make 6 patties instead of 4.
3 Cooking Options
- Stovetop - Heat oil in a wide nonstick pan. Spread evenly and then place patties without overcrowding. You can cook them in 2 batches. Cook on medium heat for 3 to 4 minutes on each side.
- Use a meat thermometer to check the doneness of the patty. Stick the thermometer into the thickest part of your burger and make sure it reaches 145 degrees F. If you don't have a thermometer, check that your burger is crispy on the outside and the meat is pink and flaky on the inside.
- Bake - Place the patties on a parchment-lined baking tray. Brush with oil and bake in the oven at 425 degrees F for 15 minutes, turning halfway.
- Grill - cook them on an outdoor grill over a grilling mat.
To Serve:
- Whisk together mayo and sriracha.
- Brush the buns with olive oil and lightly toast them on a stovetop griddle or outdoor grill.
- Place arugula on the bottom bun. Place the salmon burger on top, place onion and tomato slices. Pour over a spoonful of sriracha mayo. Put the top of the bun over and enjoy!
- To serve Low Carb: Skip the bun altogether and serve over a bed of arugula, topped with onion, tomatoes, and sriracha mayo, or serve the burger wrapped in lettuce leaves.
Equipments used:
Notes
- I used sockeye salmon for this. I also stock individually portioned frozen salmon fillets. They come in handy for quick meals. Thaw them overnight in the refrigerator and then they are ready to use.
- You can also use gluten-free bread crumbs.
- The total calories do not include the buns as they will vary for different brands and types of buns.
Nutrition Information
Show Details
Calories
388kcal
(19%)
Carbohydrates
17g
(6%)
Protein
26g
(52%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Cholesterol
68mg
(23%)
Sodium
911mg
(38%)
Potassium
764mg
(22%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
593IU
(12%)
Vitamin C
16mg
(18%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 911mg | 38% |
| Potassium | 764mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 16mg | 18% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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