I was in the mood for burgers today, but didn’t want the usual, so I ended up making salmon burgers. What a way to get in my daily omega-3s! Using a food processor, I used a method similar to making Japanese hamburger steak for this salmon burger recipe. If you’re making tartar sauce, make sure you chill it for at least an hour (overnight preferred) before serving it.
Next time you have a burger craving, try a salmon burger to change things up!
This recipe makes 2 burgers
- 8 oz skinless salmon minced
- 1/4 cup minced onion
- 1 small shiitake mushroom minced
- 1/2 cup panko bread crumbs
- 1 egg white
- 1/2 tablespoon lemon juice
- 1/2 teaspoon old bay seasoning
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- dried parsley flakes to sprinkle
- flour to dust
- 2 hamburger buns split
- red leaf lettuce
- tartar sauce
For the tartar sauce:
- 1/2 cup mayonnaise
- 1 tablespoon minced onion
- 1 tablespoon sweet relish
- Make tartar sauce. Combine the mayonnaise, onion, and sweet relish in a bowl and mix well. Chill for at least an hour.
- Mince the onion and shiitake mushroom. You can mince the salmon by hand or put into a food processor. If using food processor, pulse briefly. There should be some chunks still visible.
- In a large mixing bowl, mix the salmon, onion, mushroom, panko bread crumbs, egg white, lemon juice, salt, pepper, seasoning, chili powder, and parsley flakes together.
- Form the mixture into 2 patties. They should be slightly larger than the buns (they’ll shrink a bit once they’re cooked). Lightly coat both sides of patties with flour.
- Heat a pan. When hot, add oil and cook the patties over medium heat until lightly browned on both sides.
- Assemble the burgers on buns with lettuce and tartar sauce. Feel free to add tomatoes or other veggies.