Simple Salmon Burger Recipes

JUICY MEDITERRANEAN-STYLE SALMON BURGERS

Steps:

• Place about 1/4 of the salmon in the bowl of a large food processor. Add mustard. Run processor until the mixture is pasty. Transfer to a bowl.
• Place the rest of the salmon in the food processor, and pulse just a couple times until coarsely chopped into ¼-inch pieces (do not over process this second batch of salmon, it should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.
• Now add the minced green onions, parsley, and spices (coriander, sumac, paprika, black pepper). Season with kosher salt. Mix well until the mixture is combined. Cover and chill in the fridge for about 1/2 hour.
• While the salmon chills, prepare the toppings. Make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve.
• When ready, take salmon mixture out of the fridge. Divide into 4 equal parts. Form into 1-inch think patties.
• Place bread crumbs on a plate. Place each patty in the breadcrumbs plate and press to coat on one side, turn over and press on the other side to coat. Place the breaded salmon patties on a sheet pan lined with parchment paper.
• Cook salmon patties. Heat about 3 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Lower each of the patties carefully and cook, for 2 to 4 minutes, turning over once, until lightly browned on both sides and medium-rare within), (adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs.) (minimum internal temp should be 115 to 120°F on an instant-read thermometer for medium-rare.)
• Set cooked salmon burgers onto paper towel to drain any excess oil; sprinkle lightly with Kosher salt if you like. Add a squeeze of fresh lemon juice on top.
• Assemble in prepared buns. Spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices...enjoy!

YUMMY LEMON SALMON BURGERS

Steps:

• In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
• In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

SALMON BURGERS

Steps:

• Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
• Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
• Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
• Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

SALMON BURGERS

Steps:

• In a small bowl, combine the first eight ingredients. Add salmon and mix well. Shape into two patties. , In a large skillet, cook patties in butter over medium heat, for 5-6 minutes on each side or until browned. Serve on rolls with lettuce.

EASY SALMON BURGER RECIPE

Steps:

• Divide the salmon into 2 equal pieces. Cut one piece up into small cubes about pea size. Chop the second piece until it is nearly a paste. You can also put it in a ziplock bag and smash it with a mallet.
• Place all the salmon into a large mixing bowl. Add the onions, onion, capers, egg, bread crumbs, lemon zest, dill and parsley. Mix until well combined.
• Divide into 6 large balls. Press these well together so everything holds well, then press each ball into a round patty.
• Heat a non-stick skillet on medium heat and spray with nonstick spray. Salt patty on one side before adding to skillet, making sure salted side is down. Salt the other side. Cook for about 1 minute on each side. Remove from pan and repeat until all 6 patties are cooked.
• The salmon patties can be stored in the fridge up to a week before serving. Warm before serving.
• In a small bowl, mix mayo, dill, relish, mustard and lemon juice. Mix till combined.
• Place in a small jar. Can be stored in the fridge for 2 to 3 weeks.
• Place lettuce on bottom bun, lay salmon patty on lettuce. Add onion and pickles on top. Spread generous amount of homemade tartar sauce to top bun and place on top.
• Enjoy!!

DELICIOUS SALMON BURGERS WITH GUACAMOLE RECIPE

Steps:

• Drain one canned salmon and add it to a large bowl. Next, add the other canned salmon with the juice to the salmon in the bowl. Use a potato masher to mash the salmon. Add the eggs, garlic powder, parsley and rosemary, and flour. Mass and mix well. Then add the old bay seasoning, and Dijon mustard. Mix well to combine. Heat a nonstick skillet and add the 2 tbsp. olive oil. Use a measuring cup (1/2 cup) to add the salmon mixture to the skillet. Use a spatula to lightly flatten the salmon. Cook for 7 minutes on both sides (14 minutes or up to 20 minutes total). Remove from heat and place on a paper toweled plate.
• In a small bowl, gently smash the avocado with a fork. Then add the salt and pepper, Tabasco sauce, apple cider vinegar, and olive oil. Mix well. Serve with salmon burgers.

FRESH SALMON BURGERS

Steps:

• Preheat a grill to medium-high.
• Tear one of the hamburger buns into small pieces and pulse in a food processor until finely ground. Cut the salmon fillet in half. Cut one half into large chunks and the other half into small dice. Add the large chunks to the food processor with the bread crumbs and add the mayonnaise, Dijon, jalapeno, lemon zest, garlic, 1/2 teaspoon salt and a few grinds of black pepper. Pulse until the salmon is ground to a paste. Transfer the mixture to a medium bowl and stir in the diced salmon; fold in the chives and parsley.
• Form the salmon mixture into four 3/4-inch-thick patties.
• Lightly oil the grill grates. Grill the patties, turning once, until well-marked on both sides and just cooked through, 4 to 5 minutes per side.
• Meanwhile, split and lightly toast the 4 remaining buns.
• Assemble burgers with the lettuce, tomato, red onion, pickles, mustard and mayonnaise.

SALMON BURGERS

Steps:

• Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
• Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.

PERFECT SALMON BURGERS

Steps:

• Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. 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 the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
• Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
• Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
• Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

SALMON-SPINACH BURGERS

Steps:

• In a bowl, mash together goat cheese, 2 tablespoons oil, 1 teaspoon lemon juice, and oregano. Season with salt and pepper. Pulse half of salmon to a paste in a food processor. Add 2 cups spinach, remaining salmon, lemon zest, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper; pulse to barely combine. Shape mixture into four 3/4-inch-thick patties.
• Toss together cucumber, tomatoes, and remaining 2 cups spinach. Add 2 tablespoons oil and remaining 1 tablespoon lemon juice. Season.
• Heat a large nonstick or cast-iron skillet over medium-high. Add remaining 2 tablespoons oil. Cook patties until golden and cooked through, 3 to 4 minutes a side. Serve alongside salad with goat-cheese mixture, flat-bread, and lemon wedges.