I recently went to a restaurant and ordered a salmon burger (hold the bun) with pickled veggies. After I scarfed down the burger and side of fries and almost bit my own fingers trying to lick every last bite of sauce, I thought to myself… I could totally make this at home.
We made these alongside a mix of sweet potato and russet potato fries (cut it up, toss with oil and sea salt, bake at 450 for 40 minutes). The adults opted for spicy burgers. The kiddos opted for ketchup.
Feel free to pop a bun on this and make it a full-on burger. If you do, definitely put the bun under the broiler for a few minutes to make it nice and toasty.
Ingredients (Recipe will make 5-6 patties)
- 3 Large Salmon Fillets
- 1 Tablespoon Stone Ground or Dijon Mustard
- 1 Tablespoon of Mayonnaise
- 1 1/4 cups of Panko
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Black Pepper
- Scallions to preference
- Jalapenos to preference
- Cooking oil of choice
We pickled a few radishes, carrots and cucumbers by soaking them in vinegar overnight, patting dry and salting them. Put whatever you like on top!
- 2 Tablespoons Mayonnaise
- 1 Tablespoon White or Apple Cider Vinger
- Chipotle Powder to taste
- Remove any skin on salmon and chop salmon into small chunks.
- Take 2/3 of the chopped salmon and combine it with mayonnaise and mustard and blend in a food processor.
- Combine remaining chunk salmon, blended salmon, lemon juice, 2 Tablespoons of panko, and remaining ingredients through optional additions.
- Divide mixture and using wet hands roll and pat into patties. Place on greased parchment paper or in a glass dish.
- Cover and refrigerate for at least 20 minutes (and up to 1 day if not making right away)
- Spread out 1 cup of panko on a plate or surface and press burgers into panko to coat.
- Heat oil on a skillet on medium-high. Once hot, cook each burger for 2-4 minutes per side (depending on burger size and how well done you like it). Each side should be lightly browned.
- Top with toppings of choice and sauce!