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. Check out this great salmon burger recipe as well as other burger alternatives. Salmon Burgers. this link is to an external site that may or may not meet accessibility guidelines..

For this recipe, you'll want to grind part of the salmon in a food processor: It'll bind the rest, which can be coarsely chopped to retain moisture during cooking Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck This recipe for Salmon Burgers is the meal-time equivalent of an award show sweep. Made almost entirely with fresh salmon without added breadcrumbs or eggs, these burgers let the salmon design the set, choreograph the score, and steal the show all at once. My gripe with most fresh salmon burger recipes is that they use binders (like breadcrumbs or mayo) to hold the fish together. You can cook Salmon Burgers using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Salmon Burgers

You need 2 1/2 lb of fresh whole salmon fillet.
It's 3 1/2 cup of panko crumbs.
Prepare 6 of scallions (green and white parts separately).
It's 2 large of ribs of celery (finely chopped).
Prepare 1/4 cup of fresh flat leaf parsley (chopped finely).
It's 2/3 cup of mayonnaise plus 1/2 cup mayonnaise for sauce.
It's 1/4 tsp of pepper.
Prepare 1/4 tsp of salt.
You need 1/2 tsp of old bay seasoning.
Prepare 1/4 tsp of cayenne pepper.
Prepare 4 large of eggs, beaten.
It's 6 tbsp of olive oil.
It's 4 tbsp of butter.
You need 2 tbsp of balsamic vinegar.
It's 3 tsp of fresh dill (chopped finely).

Burgers made with canned salmon were lackluster (to say the least) and mushy, while those made with fresh salmon were moist and full. Make these patties in bulk and freeze them to grill later, or grill them freshly made. Either way, the result is a must try salmon burger that is impressive and crowd-pleasing! For the burgers: Combine all of the salmon burger ingredients, except the coconut oil, in a large bowl and mix well.

Salmon Burgers instructions

Preheat oven to low broil or 500º..
Salmon Preparation***Rinse and pat dry whole salmon fillet and place on foil lined baking sheet..
Squeeze the juice of 1 lemon over entire fillet. Add 2 tsp. granulated garlic, 2 tbsp old bay seasoning, 2tbsp fresh dill (finely chopped) and 1/4 tsp black pepper over fillet..
Broil salmon fillets for 15 minutes and check doneness. Broil for another 5-10 minutes until flaky tender and cooked through..
Remove salmon from oven and let cool. Flake entire fillet off of skin and put in a large bowl..
Salmon Burger Preparation***Using fork, mix in 1/2 cup panko, the scallion whites, celery, parsley, 2/3 cup mayonnaise, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp old bay and 1/4 tsp cayenne with flaked salmon in the large bowl..
Refrigerate for 30 minutes..
Shape the mixture into 8 big patties. In a bowl, mix the remaining panko, and 1 tsp salt. (I added 4 tbsp finely chopped parsley just for color) In another bowl beat 4 eggs and set aside..
Coat the patties with the panko, then the eggs, then the panko again..
In a heavy skillet (cast iron works best) heat half the butter and olive oil together over medium heat. Add 3 or 4 salmon patties and cook until golden brown about 3-4 minutes each side. Drain on paper towels. Repeat with the remaining butter, oil and patties..
Sauce preparation*** Mix remaining 1/2 cup mayonnaise, scallion greens, balsamic vinegar, dill and a dash of salt & pepper. Serve sauce on bun or alongside of patties..
Garnish with lemon slices..
(I used Hawaiian hamburger buns-sweet bread-with these and they turned out amazing!).

Patties easily fall apart until they are cooked. Heat coconut oil on a griddle or pan to medium-high heat. In medium bowl, beat egg and milk with fork or wire whisk. Stir in remaining ingredients except oil. You could use less.), plus some of the absorbed cooking oil.