Salmon Burgers

Posted on by looper

Salmon Burgers

Print Recipe

Ingredients
  

Burgers

  • 1 1/2 lb skinless salmon fillet cut into bite-sized chunks
  • 2 tsp Dijon mustard
  • 2-3 tbsp minced green onions both white and green parts
  • 1 cup chopped fresh parsley
  • 1 tsp ground coriander
  • 1 tsp ground sumac
  • 1/2 tsp sweet paprika
  • 1/2 tsp black pepper
  • Kosher Salt
  • 1/3 cup unseasoned bread crumbs
  • 3 tbsp extra virgin olive oil
  • 1 lemon

For Serving

Instructions
 

  • Place about 1/4 of the salmon in the bowl of a large food processor. Add the mustard. Run the processor until the mixture is pasty. Transfer to a bowl. Place the remaining salmon in the food processor. Pulse just a couple of times until it’s coarsely chopped into 1/4-inch pieces. (Do not over-process this second batch of salmon. It should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.
  • Add the green onions, parsley, coriander, sumac, paprika, and black pepper. Season with kosher salt. Mix well until the mixture is combined. Cover and chill in your fridge for about 30 minutes.
  • While the salmon chills, make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve. Line a sheet pan with parchment paper.
  • Spread the bread crumbs on a plate. Divide the chilled salmon mixture into 4 equal portions and form into 1-inch thick patties. Place each patty in the breadcrumbs and press to coat on one side. Flip and press on the other side to coat. Place the breaded salmon patties on the lined sheet pan.
  • Heat the olive oil over medium-high heat. Once the oil shimmers (but before it starts to smoke), carefully lower each of the patties into the hot oil. Cook, flipping once, until medium-rare and lightly browned on both sides, about 2-4 minutes. Adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs. The minimum internal temperature of the patty should be 115 to 120°F on an instant-read thermometer for medium-rare.
  • Set cooked salmon burgers onto paper towels to drain any excess oil. Sprinkle lightly with salt and finish with a squeeze of fresh lemon juice on top.
  • Spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices.
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