DESCRIPTION
Try serving these Salmon Burgers on toasted potato buns. I like to serve them with sliced tomatoes and cucumbers, leaf lettuce, and sour cream. Lemon wedges to squeeze on the burger patty are also a plus!
Ingredients
Scale
- 1 and 1/2 lbs. boneless, skinless salmon
- 2 tsp. Dijon mustard
- 1/4 cup chopped fresh parsley
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground ginger
- 1/2 cup panko bread crumbs
- 3 Tbsp. olive oil for frying
Instructions
- Combine ¼ pound of the fresh salmon with the mustard in the bowl of a food processor. Process until a paste is formed. Scrape down the sides as necessary.
- Mince the remaining salmon until the pieces are no bigger than ¼-inch.
- In a large bowl, combine the salmon paste, minced salmon, parsley, salt, pepper, and ginger. Mix well.
- Divide salmon mixture into 4 equal portions. Shape each into a tight ball. Using your hands, flatten the ball into a disc about 4-inches in diameter. Smooth any cracks at the edges with the palm of your hand.
- Spread the panko in a shallow pan, and coat the patties on each side.
- In a medium-sized skillet, heat the olive oil. Fry the burgers until golden brown and crispy and they reach 115Ëš- 120ËšF (medium-rare) on an instant read thermometer, about 5 minutes per side.
- Serve on toasted potato buns, along with lettuce, tomatoes, cucumber, sour cream, and little squeeze of lemon.
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