Photo Credit: Moshe Wullger

Salmon Burger

It’s nice to break up the monotony of beef burger after beef burger with something lighter that doesn’t sacrifice flavor.

By: Danielle Renov

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Salmon Burger

Salmon Burger

It’s nice to break up the monotony of beef burger after beef burger with something lighter that doesn’t sacrifice flavor.
Course: Dinner
Keyword: burgers, salmon, salmon burger, vegetarian burger
Servings: 4
Calories: 195kcal

Ingredients

  • 12 ounces skinless salmon
  • 1 small red onion, finely diced
  • 1 teaspoon minced garlic
  • 1/4 cup parsley leaves, chopped
  • 1/2 large red bell pepper, finely diced
  • 1 jalapeno pepper, finely diced (remove seed and membrane if you don't want it to be too spicy)
  • 1 1/2 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup panko bread crumbs (unseasoned is best)
  • 1 egg, lightly beaten
  • Oil, for frying
  • Buns, for serving, optional

Chipotle Lime Crema:

  • 1/2 cup vegan sour cream (can use regular dairy sour cream or Greek yogurt)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon adobo from a can of chipotles in adobo
  • 1/4 teaspoon salt

Instructions

  • Cut fish into 1-inch chunks; add to bowl of a food processor fitted with the “S” blade. Pulse until fish resembles the texture of ground beef.
  • Add ground salmon to a large bowl along with remaining ingredients. Mix until ingredients are well distributed and combined.
  • Cover bowl with plastic wrap; refrigerate for 2 hours so all the flavors can come together.
  • When ready to cook, heat a pan over medium-high heat; add 2 Tbsp canola oil. Form patties with your hands, using ¼ cup of the mixture for each patty.
  • Add several patties to oil; cook for 3 minutes on one side. Then flip and cook 2 minutes on second side. Transfer to a cooling rack while you fry the rest of the salmon. You may need to add oil to the pan to prevent them from sticking.
  • Serve on buns or alone alongside chipotle lime crema and some pickled onions or cabbage or other toppings.

Chipotle Lime Crema:

  • In a bowl combine, stirring until incorporated: ½ cup vegan sour cream (can use regular dairy sour cream or Greek yogurt), 2 Tbsp fresh lime juice, 1 Tbsp adobo from a can of chipotles in adobo, ¼ tsp salt

Notes

peas love and carrots
 
Excerpted from Peas Love and Carrots © 2020 by Danielle Renov. ArtScroll Mesorah Publications. photos by Moshe Wulliger.

Nutrition

Calories: 195kcal | Carbohydrates: 8g | Protein: 20g | Fat: 8g | Sodium: 1339mg | Fiber: 1g | Sugar: 3g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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