Salmon Burgers Recipe with Jicama Coleslaw and Dill Dressing

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option with more fiber.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Make dill dressing by mixing mayonnaise, whole grain mustard, dijon mustard, apple cider vinegar, chopped fresh dill, sea salt, and black pepper in a bowl until emulsified.

Set the dressing aside.

Slice green cabbage in half, remove the stem, and thinly slice using a mandolin or sharp knife.

Add sliced green cabbage to a large bowl.

Repeat with red cabbage, adding it to the bowl.

Remove seeds from red bell pepper, julienne it, and add to the bowl.

Julienne green bell pepper and add to the bowl.

Peel jicama with a knife, slice it thinly, and add to the bowl.

Thinly slice green onions and add to the bowl, then set the coleslaw mixture aside in the refrigerator.

Remove skin from wild-caught Alaskan salmon, cut into one-inch chunks, and set aside.

Pulse buttery crackers in a food processor until finely ground and set aside.

In the food processor, add salmon chunks, sweet onion, garlic, lemon juice, capers, dijon mustard, egg, sea salt, and black pepper, and pulse until smooth and slightly chunky.

Fold in the ground crackers until completely mixed and form into burger patties.

Set patties on a sheet tray lined with parchment paper.

Heat oil on a flat top or griddle, and cook salmon patties for 5-6 minutes per side until golden brown and cooked through, optionally finishing in the oven at 350 degrees for 8-10 minutes if needed.

Toast burger buns on the griddle while cooking the patties.

Toss coleslaw mixture with dill dressing using tongs.

Assemble the burger with arugula on the bottom bun, followed by the salmon patty, topped with dill-jicama coleslaw, and the top bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens