When you want a burger that’s not beef, salmon burgers are a frequently overlooked choice when it comes to alternative burgers. For these fish patties, the clean flavors of garlic, ginger, chives, and coriander mixed in with some honey mustard all combine to yield a satisfying “umami” flavor. Like all burgers, all it takes is cutting up some store-bought salmon fillets, pulsing them in a food processor, then folding in the right mix of other ingredients. The only caveat is that salmon is a more delicate protein, so it does require some special care to ensure that your burgers don’t end up mushy.
Things to keep in mind …
- The amounts of most ingredients can vary, except for the bread crumbs. They play a role in binding the burger together. Adding too many will create too much of a bread-like patty, and not enough will cause the patty to fall apart.
- To help the proteins bind together, once the patties are formed, they need to rest in the fridge for about an hour. Even afterwards, they will still be a little delicate, so just be gentle and keep the positivity going. You may have to slightly (and gently) reform them as you drop them onto a skillet.
- Do not process your salmon too much. Keep some chunky texture so it doesn’t turn out a gummy mess. Another option is to process a portion of the salmon really fine and keep some really chunky. Then, use the loose salmon as a glue to assist in the binding process.
The ginger and coriander powder combination gives these salmon burgers a bit of Asian influence. When you’re thinking about side dishes to serve with this, and you want to stick with Asian flavors, try my Sriracha Ginger Kale Slaw. It’s light, summery, and don’t worry about it being too spicy because Sriracha sauce is not as spicy as it was before it got popular. I also have a “skinny” vinaigrette version of coleslaw as well.
Summer Salmon Burger
Ingredients
- 2 salmon fillets
- 2 cloves of garlic, minced
- 2 heaping tablespoons freshly minced ginger
- 1/4 cup chives, chopped finely
- 2 tablespoons honey mustard
- 2 heaping tablespoons panko breadcrumbs
- 1 teaspoon freshly ground coriander
- 1 teaspoon kosher salt
Instructions
- Cut your salmon into 1-inch chunks. Pulse the salmon in a food processor until it resembles the size of salad. Set aside.
- Combine all ingredients in a medium bowl and stir until thoroughly incorporated.
- Divide the salmon into 4 equal sections in the bowl. Make 4 patties with each quarter, 3/4-inch thick.
- Chill the patties in the refrigerator for one hour, covered in plastic wrap, for up to one day.
- Before cooking your salmon burgers, be sure to remove them from the fridge an hour before to bring them to room temperature.
- Cook each burger about 5 minutes per side, until you feel a little resistance when they are touched.
