I love a great burger, but sometimes I just don’t want the heaviness of beef. Now, my husband and son do not understand this at all. That said, they both enjoyed this variation as an alternative to the all-American beef burger. In fact, it was a hit for everyone in my family of five and will be showing up every couple of weeks for the foreseeable future. Fire up the grill, or get the skillet hot. It’s burger time. (insert MC Hammer music …)
This recipe comes to use from the “TODAY” show. I was watching it sometime in the past couple of weeks, and this cooking segment came on with chef Mark Jeffers. As I drank my first cup of coffee for the day, I watched the anchors ooooh and ahhhh over how tasty these were. This may be the first recipe I’ve made from the “TODAY” show, and it’s a total winner. It was suggested that you “grind” the salmon in the food processor, but I found it very easy to simply skin the raw salmon and chop it up with a butcher knife.
I cooked mine on a skillet, but these would likely taste even better on a grill. And, even better, it’s salmon — meaning you can undercook it (if you are okay with raw fish — and legally I likely need to say “and understand the inherent issues with raw or undercooked fish”), and it will be super tasty as well.
Enjoy!
RECIPE: Salmon Burgers
Here is our plate of salmon burgers ready to eat!
Salmon Burgers
Ingredients
- 1.5 pounds minced salmon
- 6 tablespoons breadcrumbs I used gluten-free panko breadcrumbs
- 3 tablespoons minced shallot
- 2 tablespoons capers rinsed and chopped
- 3 tablespoons chopped dill
- 3 tablespoons Dijon mustard
- 1 egg
- 1.5 teaspoons salt
- 1.5 teaspoons freshly ground black pepper
- Suggestion: adding 2 tablespoons of minced seeded jalapenos is delicious!
Instructions
- Preheat grill to high heat, and brush grates with oil, or heat a skillet with olive oil over medium-high heat.
- In a medium-sized mixing bowl, combine ingredients and mix. Hand form approximately 8-9 small patties to create about two patties per person.
- Place patties in the skillet or on your grill and let cook for 2 minutes before flipping over. Then, cook for another 2 minutes. (or cook to desired doneness)
- Serve as you would a burger, but with tartar sauce for the condiment.
My own tip: chop extra shallots and dill and add to 1/2 cup reduced calorie mayo, with a little dijon mustard and lemon juice, to make a quick and easy tartar sauce.
We suggest pairing this recipe with this peach avocado salsa recipe, especially when peaches are in season:
Peach avocado salsa. SO GOOD! See recipe here.
Or, the peach avocado salsa to top your salmon burger — just like we did with a regular hamburger here. Also tasty! See recipe here.
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Want more recipes? Check out this DELICIOUS PEACH COBBLER right here!