Salmon Burger Recipe
A salmon burger as an alternative to a beef burger for that burger feeling without leaving you feeling so heavy.
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
- 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!