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Salmon Burger Recipe

A salmon burger as an alternative to a beef burger for that burger feeling without leaving you feeling so heavy.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5

Ingredients

  • 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
  • Garnish
  • 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

Instructions

  1. Cut a little less than half of the salmon into 1/4-inch cubes. Put in a large bowl and set aside.
  2. Cut the rest of the salmon into chunks.
  3. Transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.
  4. Add the pureed salmon mixture to the bowl with the diced salmon.
  5. 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.)
  6. Place on a baking tray.
  7. Heat your outside grill on medium heat.
  8. Add the salmon burgers and cook about 4 minutes per side. Let them rest when cooked.
  9. Meanwhile, cut the buns.
  10. Assemble the sandwiches by topping the bottom bun with red cabbage and then the sriracha mayo. Next, place the salmon burger on top.
  11. Top with the pinapple green pepper mixture and finish with as much schug as you dare.
  12. Serve and enjoy!