Salmon Burgers

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Here’s a recipe I meant to put up all summer long, because summertime is burger time. But when you think about it, all the time is burger time!

I like a hamburger or turkey burger as much as the next person, but I also love a salmon burger. They’re so easy to prepare and everyone in our family adores them.

Salmon is a very important food for kids because it’s so high in protein, good fats and omega 3 fatty acids which aids in brain development. And did you know that a 4oz piece of salmon has a full day’s requirement of vitamin D, one of the few foods that can make that claim.

I made 8 medium sized burgers for a barbecue recently using this recipe and thinking I’d have leftovers. Nice try, before I knew it, every bite was gone. At least I know we all got our fill of vitamin D for the day!

Salmon Burgers (Serves 4)

1 Lb. Fresh Salmon, skinned
1 Egg
1 Tbsp Capers
1 Tbsp Fresh or 1 Tsp Dried Dill
1/2 Tsp Salt
1 Tbsp Oil
Accompaniments: Lemon Yogurt Sauce, Mayonnaise, Avocado, Tomato or Lettuce
Buns or Rolls

1. Place the first 5 ingredients in a food processor and pulse until just combined (you should still see tiny pieces of salmon).
2. Form into patties and place on a sheet tray lined with foil or plastic wrap (mixture will be sticky. Using wet hands will make forming the patties much easier).
3. Cover and refrigerate the salmon patties for 1 hour.
4. Heat oil over medium/high heat in a large skillet.
5. Cook the patties for 3 minutes on each side.
6. Place on a bun and top with desired accompaniments.
7. Serve.

*After step 2, freeze for 30 minutes in the freezer then place them in a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 4-7.

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