Savory Salmon Burgers recipe.

Savory Salmon Burgers

Recipe icon.
Recipe
October 23, 2018 by Yair Reiner
  • Serves: 4 servings
This seafood recipe evokes the flavors and aromas of a beachside restaurant in the summertime, but without all the tourists.
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This seafood recipe evokes the flavors and aromas of a beachside restaurant in the summertime, but without all the tourists. Instead of making ground beef, try this healthier alternative for a family meal. You can use tuna if you have it, served with or without the bun.

Savory Salmon Burgers
Recipe icon.
Recipe
October 23, 2018 by Yair Reiner
  • Serves: 4 servings

Salmon Burgers

Ingredients

  • 1 1/2 pound(s) Skinless, boneless salmon
  • 2 teaspoon(s) Dijon mustard
  • 2 Shallots, peeled and cut into chunks
  • 1/2 cup(s) coarse bread crumbs
  • 1 tablespoon(s) capers, drained
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoon(s) butter and/or olive oil
  • Hamburger buns, or a handful of fresh arugula for a low-carb version

Instructions

  1. Cut the salmon into large chunks, and put about a quarter of it into a food processor.
  2. Add the mustard, then blitz until the texture is like a paste. Pause halfway to scrape down the sides with a spatula if necessary.
  3. Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. Don't over-process; at this point, you'll want a mixture that isn't too fine.
  4. Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers.
  5. Place the butter and oil in a nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook two of the burgers for 2 to 3 minutes on each side, turning once. Be careful not to overcook. Remove burgers and repeat with the next two.
  6. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
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Meet Yair Reiner , CEO
Yair lives and works in Brooklyn, NY with his wife (a veterinarian) and two young daughters. Before inventing Frywall, Yair traipsed through a variety of vocations, including in finance, radio production, and book editing.
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