Salmon Burgers
Salmon Burgers are some of the most delicious and healthiest burgers you could choose! These scrumptious patties are made with fresh salmon and bursting with flavor from capers and dill.
Equipment
- Food Processor
Ingredients
- 1 pound fresh salmon, skinned
- 1 large egg
- 1 tablespoon capers
- 1 tablespoon fresh dill or 1 tsp dried dill
- 1/2 teaspoon kosher salt
- 1 tablespoon oil
- 4 burger buns
- toppings of choice: mayonnaise, lettuce, tomato, avocado
Instructions
- Place the first 5 ingredients in a food processor and pulse until just combined (you should still see tiny pieces of salmon).
- 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).
- Cover and refrigerate the salmon patties for 1 hour.
- Heat oil over medium/high heat in a large skillet.
- Cook the patties for 3 minutes on each side.
- Place on a bun and top with desired toppings.
- Serve.
Video
Notes
To Freeze: After step 2, freeze for 30 minutes in the freezer then place patties in a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 4-7.
Canned Salmon: While I prefer to use fresh salmon, you can use canned for this recipe if that's what you have on hand or want! You'll need the same amount of canned salmon as the recipe calls for if using fresh.
Chill Time: If you have the time, you can pop your burger mixture into the fridge for about 30 minutes before shaping. This can make the mixture easier to work with. Then refrigerate them again after you form the patties.
Gentle Handling: Be gentle when forming your patties – no need to compact them too tightly. If the mixture is sticking too much to your hands, wet them (your hands, not the patties!) and that will help!
Nutrition
Calories: 210kcal | Protein: 24g | Fat: 12g | Cholesterol: 110mg | Sodium: 430mg
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