Salmon Burger

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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:

Calories: 195kcal

Author: Danille Renov

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

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.

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