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.
It is one of the best salmon burger recipes, including restaurant versions. The fresh taste of seafood and the tangy and bright. The roasted red pepper mayo would be good on veggie burgers oe sandwiches as well. You can cook Salmon Burgers using 18 ingredients and 5 steps. Here is how you cook that.
Ingredients of Salmon Burgers
- It’s 1 can of salmon, around 14oz.
- It’s 1 of jumbo egg.
- It’s 1/2 cup of breadcrumbs.
- Prepare 1 tbsp of fresh or dried herbs (parsley or dill or chive or etc).
- It’s 1/2 tsp of garlic powder.
- You need 1 tsp of salt.
- It’s 2 tsp of onion powder or 1/4 cup chopped onions.
- You need 1/2 tsp of cayenne pepper.
- You need A few of generous grinds of freshly cracked pepper.
- It’s 1 of chopped scallion.
- You need of Serving options.
- You need of Lemon wedges.
- You need of Smoked paprika.
- Prepare of Shredded cabbage.
- It’s of Cherry tomatoes.
- You need of Avocado.
- It’s of Tartar sauce.
- You need of Chipotle mayo.
I will use this recipe in place of my usual salmon patties. 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. Many salmon burger recipes use canned salmon, but since the salmon is the star of this dish, we found that it was well worth the additional modest expense and effort required to make our burgers with fresh salmon. Burgers made with canned salmon were lackluster (to say the least) and mushy, while those made with fresh salmon were moist and full.
Salmon Burgers step by step
- Drain the canned salmon, reserving the liquid..
- Beat the egg in a bowl. Use a fork to mix in the salmon and all the rest of the ingredients with the egg..
- Form patties. I usually do ones about 3-4in wide and 1/2in thick but you can do whatever size you like. If the mix is feeling too dry and won't stick together into patties, add some of the reserved salmon liquid to moisten..
- Fry patties in oil over medium to medium-high heat till they are nice and crispy and browned on both sides..
- Serve with your choice of dressings..
In medium bowl, beat egg and milk with fork or wire whisk. Stir in remaining ingredients except oil. For the burgers: Combine all of the salmon burger ingredients, except the coconut oil, in a large bowl and mix well. Patties easily fall apart until they are cooked. Heat coconut oil on a griddle or pan to medium-high heat.