These burgers are super easy and can be made in just a few minutes. Have your fishmonger remove the skin from the salmon to make this even easier. You can serve this as a burger on a bun with Sriracha mayonnaise (½ Sriracha and ½ mayo), or you can serve it on a bed of kale slaw.
Ingredients
- 1 pound of salmon, skin and bones removed
- 1 tablespoon grated fresh ginger (more if you really like ginger)
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon Sriracha (or other hot sauce, adapt this for your heat preference)
- 2 – 4 tablespoons chopped green onions
- A few grinds of fresh black pepper
- 1 egg
- ½ cup whole-wheat panko bread crumbs
- Grapeseed, canola, or other vegetable oil for cooking the burgers
Directions
- Process salmon, ginger, soy sauce, Sriracha, green onions, and pepper in a food processor until well blended. Place the salmon mixture in a bowl.
- Stir in the egg and panko.
- Make 4 patties from the mixture.
- Refrigerate for an hour or so (optional).
- Lightly oil a non-stick skillet.
- Cook on medium heat for 5 minutes. Flip and cook the other side.
- Test internal temperature to 145º-150º F.
Nutrition Information per Serving
- Serving Size: 1 burger
- Vegetables: 0 cups
- Fruits: 0 cups
- Calories: 239 calories
- Carbohydrates: 11 grams
- Fiber: 1 gram
- Protein: 28 grams
- Fat: 8 grams
- Sodium: 328 mg
Rate this recipe!
(5 votes, average: 4.60 out of 5)
Loading...
Since a recipe is just a starting point, I made these burgers with a few variations and both my husband and I enjoyed them very much. I had frozen Alaskan salmon burgers that I thawed to use. I used my husband’s favorite hot sauce as I did not have the listed type. I used regular onion as I did not have green onions. I did not have Panko crumbs so used a multigrain English muffin to make crumbs. I did have fresh ginger, fresh black pepper, soy sauce, and a farm fresh egg.
The food processor made short work of blending ingredients. My Vita Mix made crumbs in a jiffy.
I finished by hand with the crumbs and egg. The product was similar to a meatloaf consistency so forming burgers was easy. We will definitely have these again!
Tonight I did not have time to let the burgers set for an hours, but they held together quite well.
I did choose to use a small amount of coconut oil to cook the burgers. They were moist and very tasty. We used Sandwich rounds with Horseradish mayo to top them. I added a fresh tossed salad. We also had fresh guacamole with organic tortilla chips to finish our dinner.