Salmon Burgers
Packed with nutritious ingredients and flavorful mix-ins, these fresh salmon burgers are guaranteed to please!
Servings: 4 burgers
Ingredients
- 1 medium shallot or ¼ small onion (~¼ cup diced)
- ½ cup lightly packed fresh herbs – basil, chives, cilantro, dill, or parsley (~2 Tablespoons finely chopped)
- 1 garlic clove, peeled
- 1 pound salmon, skinned and deboned
- 1 large egg
- 1 Tablespoon lemon juice (~½ medium lemon)
- ½ Tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ cup Panko bread crumbs (whole grain suggested)
- 1 Tablespoon extra virgin olive oil (or enough to coat the bottom of the heated pan)
- 4 whole grain hamburger buns, lightly toasted
Instructions
- Add shallot, herbs, and garlic to the bowl of a food processor. Pulse chop until finely chopped.
- Cut salmon into 2-3” chunks. Add to processor along with the egg, dijon mustard, lemon juice, and salt. Pulse chop until salmon is finely chopped, but not pureed. Add panko and briefly pulse chop again, 2-3 times.
- Heat a large skillet over medium-low heat.
- While skillet is heating, use your hands to form 4 patties.
- Add oil to pan. Once the oil is shimmering, add the salmon burgers. Cook patties ~4 minutes per side. Serve with toasted buns and desired toppings. Enjoy!
Notes
Optional Toppings:
Sliced avocado
Pickled carrots and/or onions
Lettuce
Tomato
Aioli or yogurt sauce
Pesto
If you don’t have a food processor, you can also chop and dice all of the ingredients by hand. Dice the salmon, onions, and parsley into small enough pieces that you will easily be able to mix all of the ingredients together. Some grocery stores carry ground salmon, which would also work well.
The internal temperature of the thickest part of the patty should reach 145°F.