Salmon burgers
So there was a great sale on salmon at the grocery store the other day so I grabbed a couple of pounds not knowing what I was going to do with it. We cook salmon often but this week I wanted to try something different with it, rather than just baking it with veggies. I turned to Pinterest and my finger landed on this recipe http://www.skinnytaste.com/2014/07/naked-salmon-burgers-with-sriracha-mayo.html?m=1
Per usual, I didn’t follow the recipe exactly 🙂 Here’s how I made them based on what I had available and they turned out delicious, btw!! So good that the hubs had two! If you only have 1 pound of salmon, cut everything else in half. (4 burgers per pound of salmon)
- 2lb salmon
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 cup finely diced red onion
- 2 eggs
- 2/3 cup Italian bread crumbs
- 1 Tbsp reduced sodium soy sauce
- Juice of half a lemon
Remove the skin from the salmon if it’s still intact. For the next step, I used a Pampered Chef chopper because I didn’t feel like dragging out my food processor and having to clean it for such a small job but you could use one if you want. I cut all of the salmon into palm size pieces to fit into the chopper
Finely chop 1/4 of your salmon, basically mincing it. This helps bind the burgers together.
Then coarsely chop the remainder of the salmon.
Put all of the salmon into a large bowl and finely dice the peppers and onion.
Add to the salmon along with the rest of the ingredients and mix until evenly distributed.
I prefer to mix with my hands so that the salmon doesn’t get smashed and becomes gummy.
Form the mixture into 4-6 oz patties (I got 9 from the 2+ lbs of salmon I used)
Place in the refrigerator for an hour to set up.
I cooked mine in a skillet, but a grill pan would work, too. Let the pan or skillet heat up first over medium heat, spray with cooking spray and cook patties 4-5 minutes per side.
Like the original recipe, I served the burger over arugula and topped with sliced avocado! Sooooo yummy!!!
