Burgers Tonight? Go Fish

Don’t get us wrong—we love a classic hamburger, but we also enjoy finding ways to skip the beef. Not only does it make burgers a more environmentally friendly dinner, it’s also healthier for you and the fam! We’ve come up with many versions of salmon burgers over the years, but this version is especially perfect and SO easy—a MUST-try.

Secrets to the juiciest salmon burgers:

• Puree half of the salmon into a paste, and allow the other half to remain coarsely chopped. This way you end up with moist little chunks of fillet in the burgers.
• Use a seasoning mix for flavor and ease. Try steak seasoning, everything bagel seasoning, Greek seasoning, fajita seasoning. If your favorite seasoning does not contain salt, add ½ to 1 tsp. salt to the salmon mixture.
• Let them rest before cooking. After forming the patties, chill them for at least 30 minutes. This allows the panko to adhere to the patties and also gives the salmon a quick cure, which helps it maintain moisture as it cooks.

Easy Salmon Burgers

The salmon will chop more readily if it’s slightly frozen. If you have time, toss it in the freezer for 30 minutes before you start making these burgers.

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Course Main Course

Cuisine American

Servings 4

Ingredients

  

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• 1½ lbs. fresh salmon, skin removed and chopped
• 1 egg
• ½ cup chopped fresh parsley
• ¼ cup chopped green onion or fresh chives
• 1 Tbsp. Dijon mustard
• 3 tsp. steak seasoning or everything bagel seasoning
• ¾ cup panko bread crumbs
• 3 to 4 Tbsp. olive oil
• Burger buns or ciabatta rolls, split and toasted
• Desired toppings

Instructions

 

• In a food processor combine half the salmon, the egg, parsley, chives, mustard, steak seasoning, and ¼ cup of the panko. Pulse until a paste forms, scraping the sides of the processor. Add remaining salmon. Pulse until the salmon pieces are coarsely chopped.
• Spread half of the bread crumbs in a shallow rectangular dish. Form the salmon mixture into 4 patties and place on the bread crumbs, pressing to flatten. Sprinkle remaining bread crumbs evenly over salmon. Cover and chill patties for at least 30 minutes or up to 4 hours.
• In a large skillet heat 2 Tbsp. olive oil over medium-high heat. Add salmon patties. Cook, turning once, 8 to 10 minutes or until the patties are firm and cooked through, adding more oil as needed. Serve on buns with desired toppings.

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