How to Make Salmon Burgers

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.

Cut the wild salmon into big chunks and place them in a food processor.

Add 1/4 cup of green onions (white parts only) to the food processor.

Add 2 tablespoons of mayonnaise to the food processor.

Add 1/4 cup of fresh cilantro (stems are okay) to the food processor.

Add 2 tablespoons of hoisin sauce (or substitute with 1 tablespoon soy sauce and 1 teaspoon fish sauce) to the food processor.

Add 2 teaspoons of fresh ginger to the food processor.

Add 1/4 cup of panko breadcrumbs to the food processor.

Pulse the mixture in the food processor until combined, but not too smooth.

Transfer the mixture to a bowl and refrigerate for about an hour.

While the salmon mixture is chilling, prepare spicy mayo by mixing 1/2 cup of mayonnaise with 1 tablespoon of gochujang (or any hot sauce).

Refrigerate the spicy mayo until ready to serve.

Prepare a quick cucumber salad by thinly slicing half a cucumber and adding it to a bowl.

Drizzle 1 teaspoon of sesame oil and 1 tablespoon of rice vinegar over the cucumber, add a pinch of salt, and stir.

Let the cucumber salad hang out in the fridge until ready to serve.

After chilling, form the salmon mixture into patties, about 1/2 cup each for smaller patties or 1 cup for larger ones.

Heat a grill pan over medium heat until barely smoking.

Cook the salmon patties for about 5 minutes on each side, being gentle as they can be crumbly.

Toast regular hamburger buns on the grill until they have a little color.

Assemble the burger by placing a salmon patty on the bottom half of the bun, adding spicy mayo on top, and then placing some cucumber salad on top.

Put the top half of the bun on and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens