Salmon Burgers. These salmon burgers had a really good flavor and they were quick, easy and inexpensive to make. I added a little more dijon and an extra egg to bump up the flavor and help them stick together a little more. In a small bowl, combine the first eight ingredients.
Those two words don't usually go together, but this nutrient packed burger is both good for you and just good! It is one of the best salmon burger recipes, including restaurant versions. The fresh taste of seafood and the tangy and bright. You can have Salmon Burgers using 8 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Salmon Burgers
- Prepare 2 cans of (each 6 oz.) boneless, skinless salmon.
- It’s 1 of large egg.
- Prepare 1/2 cup of coarsely ground rolled oats.
- Prepare 1/2 tsp. of each salt, pepper, salt free all purpose seasoning.
- It’s 1/4 tsp. of each garlic powder, onion powder, dried dill.
- You need of Juice from 1/2 lemon.
- It’s 1 tbsp. of olive oil.
- You need of Buns, for serving.
Check out this great salmon burger recipe as well as other burger alternatives. Burgers made with canned salmon were lackluster (to say the least) and mushy, while those made with fresh salmon were moist and full. The roasted red pepper mayo would be good on veggie burgers oe sandwiches as well. I will use this recipe in place of my usual salmon patties.
Salmon Burgers instructions
- Drain the salmon, place it in a large bowl and flake it with a fork. Add the ground oats, egg, lemon juice and seasonings. Use your hands to mix it up well until everything is incorporated. Shape the mixture into 4 patties and place them onto a plate. Place them in the fridge for 20 or so minutes..
- Get a large non-stick skillet and heat the olive oil over medium heat. Pan fry the patties for about 5 or so minutes, until the bottom is golden brown and crispy, then flip and cook until golden brown on the other side. Serve them up in toasted buns with whatever burger toppings sound good to you..
Add some salmon mixture to your hand, form a ball, and place in the pan. Carefully use your fingers to press it out to the shape of a burger. Bacon, barbecue sauce, and blue cheese are a beef burger's best buds, assertive enough to stand up to the taste of medium-rare chuck, but switch a burger's central protein to something more refined—salmon, say—and a whole bunch of slathering possibilities present themselves. In medium bowl, beat egg and milk with fork or wire whisk. Stir in remaining ingredients except oil.