Salmon Burger

Want an impressive and lighter option to the classic ground beef burger?  These salmon burgers are quick to prepare and likely to earn you rave reviews from kids and adults! Don’t be afraid to experiment with the canned wild caught salmon used in this recipe. In addition to being delicious, convenient, and budget friendly, it has the same healthy benefits as fresh or frozen wild caught salmon.

To give your burgers gourmet status, serve on Brioche buns, lightly toasting them will keep them from getting soggy. Top with one of the sauces below.  Add a slice of vine ripe tomato, red onion, and avocado. Don’t forget the lettuce. Iceberg is a classic but try arugula or bibb for a different vibe.

Ingredients
Yields: 4 burgers

1 14.75 oz canned wild caught salmon
1 tablespoon mayonnaise
1 egg
1 teaspoon fresh lemon juice
¼ teaspoon lemon zest
1 teaspoon Dijon mustard
2 green onions, white and green parts, minced
1 teaspoon Old Bay seasoning
1 tablespoon chopped fresh parsley
½ cup Panko
1 to 2 tablespoons olive or vegetable oil
4 brioche buns

Instructions

1. Drain salmon, reserving liquid. Flake the salmon, picking out and discarding any skin or round backbones*. Set aside.
2. In a mixing bowl, whisk together mayonnaise, egg, lemon juice and zest, mustard, green onions, Old Bay seasoning and parsley. Add salmon and panko. Mix until just combined. If mixture seems too dry, add a tablespoon or two of the reserved liquid.
3. On a baking sheet lined with parchment paper, divide salmon mixture into 4 piles and form into patties, about ½ inch thick. Refrigerate for 30 minutes. While burgers are chilling, prepare sauce. (see below)
4. Heat 1 tablespoon oil in a large non-stick skillet or cast-iron pan over medium high heat. Once oil is shimmering add patties to pan, careful not to crowd, prepare in batches if necessary. Let cook, without moving, until golden brown, about 2 minutes. Carefully flip, add additional oil if needed and reduce heat if necessary. Continue cooking, about 3 minutes, until golden brown.
5. While patties are cooking, toast buns, cut side up under the broiler until just slightly golden.
6. To serve, spread sauce on toasted buns and top with prepared patty and desired condiments

 *As for that dark skin and bones you might find in the can; they are edible and a great source of calcium. Because of the canning process, those finer bones disappear during cooking. Even the larger round back bones are super soft, they dissolve if pinched between your fingers, though you will want to pick out and discard them as you flake the salmon.

 Tartar with a Kick

Makes ½ a cup

It comes together quickly, most of the ingredients are probably in your refrigerator already. Its similar ingredients as a traditional tartar sauce, but the addition of a little “fire” gives it a little something special! If you prefer a smoother sauce, go ahead and give it a couple whirls in a blender or food processer.

Ingredients

½ cup of mayonnaise
1 tablespoon sweet pickle relish
¼ cup minced shallot or red onion
1 teaspoon capers
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon minced fresh parsley
1 teaspoon hot sauce
Salt and pepper to taste

Instructions

1. Combine ingredients, except salt and pepper, in a small bowl and refrigerate. Before serving, season with salt and pepper to desired taste.