salmon burgers
This recipe comes from Food Network and was shared with me by one of my good friends. I had never thought about making salmon burgers before. To be honest, I had a hard time imagining how I would be able to make burgers with salmon fillets. A food processor is a must! Yes, everything goes into the food processor. I defrosted some salmon to use for this recipe and it turned out great!
I personally always opt for wild caught salmon to ensure its as sustainable for the environment as possible and free from chemicals and toxins. I always keep some in my freezer and if time allows, make these tasty burgers!
Salmon is a great source of Omega-3’s which have so many health benefits. Omega-3’s help reduce the risk of cardiovascular disease, decrease inflammation, help reduce blood pressure, help protect against Alzheimer’s disease and dementia and may also help with depression. The American Heart Association recommends eating two servings (6 to 7 ounces total) a week of fish high in Omega-3’s (salmon, herring, mackerel, sardines) to reduce your risk of chronic disease.
I highly recommend making some type of tartar sauce or yoghurt sauce to go with these burgers. I replaced mayonnaise with Greek yoghurt and it worked fine. The burgers were a little wet but I added a little more breadcrumbs and they turned out fine. I added fresh dill into this recipe as I love dill and salmon. I am guessing on the quantities below so feel free to add more. You can also garnish the burgers with additional fresh dill if you like.
Ingredients - Makes 4 Burgers
1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
1/2 tablespoon of fresh dill (or replace with 1/2 teaspoon of dried dill)
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs or replace with regular breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
4 brioche buns, split
Tartar sauce and arugula, for topping
Creating the Magic!
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.