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The burger experience is so good no matter the protein. The key, as in these GF Salmon Burgers, is the accoutriments.
Jump to RecipeNow some will say, a good burger stands on its own. In this blog world and fusion world we are living in, the fun is creating combinations that taste better as whole than each individual component. The salmon burger is packed with flavor. The toppings include homemade, thinly sliced, bread and butter pickles; a tangy slaw and a spicy sriracha mayo.
Some other examples of fun burgers I have created include:
TURKEY BURGER CHEESE QUESADILLAS
VEGAN BLACK BEAN MUSHROOM BURGER
In my salmon burger, I packed it with a bunch of ingredients that give the burger, flavor, texture and keeps it moist. The moisture comes from eggs, shoyu soy sauce and hoisin sauce. The binder is gluten free bread crumbs. There are fresh herbs including cilantro and parsley and it is finished with some pulsed broccoli.
The cast of characters.
The assembling of the salmon burger.
The burger sauce ingredients.
The GF Salmon Burger Plated.
GF Salmon Burger
The key to a good burger is the accoutriments. My flavor loaded GF Salmon Burger is topped with bread & butter pickles and a tangy slaw.
Ingredients
- 1.5 Lbs Salmon pulsed in a Cuisinart
- 2 Whole Eggs beaten
- 1 Tbsp Shoyu soy sauce
- 1 Tbsp Hoisin sauce
- 2 Tbsp Mayonnaise
- 1 Tbsp Yellow Mustard
- 2 Tsp Grainy Mustard
- 3 Tbsp Cilantro chopped
- 3 Tbsp Parsley chopped
- 3 Whole Broccoli florets pulsed in a cuisinart
- 2 Whole Green onions diced
- 2 Tbsp Olive oil
Instructions
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Begin by cubing the salmon and pulsing in a Cuisinart. I left the salmon just a little chunky. Mix the liquid ingredients in another bowl. Add in all the veggies and herbs, and then, the gf bread crumbs. Finish by adding in the salmon. Mix the ingredients gently but well. Form the salmon mixture into 4 patties.
Heat the oil in a cast iron skillet on medium heat. Add the patties and cook 5 – 6 minutes per side. Assemble the burger with the sauce, pickles and slaw.
Serve and enjoy!
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