I have been making a lot of veggie burger of late as you know. I used to make a lot of Salmon Burgers. As you also know, I love salmon and make it all the time. I used to make salmon burgers to quench my thirst for that burger but the desire for something lighter. I had gotten away from making them though. I guess I have been so into experimenting with veggie burgers that I forgot how much I enjoy salmon burgers. Well, I am back with this Salmon Burger Recipe.
Salmon is the perfect fish for making fish burgers. It is a sturdy fish and it will keep some texture when you grind it. I use the food processor for my grinding. So the texture can be as coarse or as fine as you desire – just pulse a lot if you want the grind to be very fine. The process for creating the patty is really the same as in making a veggie burger.
What I guess is interesting is in contrast to a beef burger, very little extra ingredients are added or needed to be added to the meat. If you use turkey or chicken some additional ingredients or seasoning are needed to add flavor because of the milder flavor of the meat. Additions are certainly required for veggie and fish burgers because of the mild base you are starting with but that is the fun part, the creative part.
I used 9 ingredients including the salmon to make my patties. I think that sounds like a lot but it really is not. The ingredient list is simply salt, pepper, cayenne and Old Bay seasoning for the spices. Then, a little Olive oil mayo, honey mustard and lemon for the wet ingredients. And the final ingredient added to the salmon is bread crumbs to hold everything together. This is a very traditional set up for a salmon burger.
The cast of characters.
The salmon cut up and pulsed in the food processor.
The ingredients combined in a bowl and patties formed.
The Salmon Burger Recipe Plated.
- 1 1/2 pounds salmon fillet, cubed
- 2 tablespoons dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- Pinch of cayenne pepper
- 1/2 – 1 cup panko
- Kosher salt and freshly ground black pepper
- 4 wheat buns, split
- Couple slices of red cabbage
- Schug (search back a couple of posts for recipe)
- Sriracha Mayo (1/4 cup mayo to 1 tablespoon sriracha)
- 1/2 a pineapple cut into 1″ pices
- 1/4 of a green pepper diced
- Cut a little less than half of the salmon into 1/4-inch cubes. Put in a large bowl and set aside.
- Cut the rest of the salmon into chunks.
- Transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.
- Add the pureed salmon mixture to the bowl with the diced salmon.
- Add 1/2 cup of the panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined. If the patties don’t hold together, add a little more panko. (They can stay pretty moist. They will form on the grill.)
- Place on a baking tray.
- Heat your outside grill on medium heat.
- Add the salmon burgers and cook about 4 minutes per side. Let them rest when cooked.
- Meanwhile, cut the buns.
- Assemble the sandwiches by topping the bottom bun with red cabbage and then the sriracha mayo. Next, place the salmon burger on top.
- Top with the pinapple green pepper mixture and finish with as much schug as you dare.
- Serve and enjoy!