I don’t know about you, but when I think of burgers, I hardly ever think of salmon burgers. Yet here I am presenting you with a recipe for them! Don’t get me wrong. I love burgers. They are absolutely one of my favorite kinds of foods. When I had my surgery and thought I would never be able to eat fatty burgers again, my heart broke. But the thing is, I don’t just love beef burgers.
Have you ever had a luscious lamb burger? They’re fantastic! Lamb is such a juicy, tender meat. And for some reason it feels a tad lighter than ground beef. Maybe that’s just me. I’ve also had bison burgers, which have a spicier and richer taste–similar to chorizo. And of course, there’s turkey burgers. In my feeble attempts to remain healthy, I’ve made many a turkey burger. Now, salmon burgers may sound strange, but they’re enormously delicious. Take mine for example!
This burger is truly made from scratch. Obviously they don’t sell ground salmon in the grocery stores. And if they do, then I had no idea. But I usually just buy salmon and then cut it up into teeny tiny pieces. I just chop, and chop, and chop until they’re small enough to manipulate. You want it to look like ground salmon without actually grinding it. You could probably try putting it through a grinder. Now that we have a food grinder, perhaps I’ll try that! If you try it first, let me know how it goes. Also, I’d buy it fresh since you will be manipulating it to try and form patties.
The additional ingredients for the salmon patties are a combination of spices and textures. In the bowl with the chopped salmon, I added a hefty bit of salt, pepper, and cayenne pepper. Then to add a bit of texture and flavor, I added finely chopped garlic and an onion. Keyword: finely–you want them to be small so they’re not too chunky. And for even more texture, I added some panko crumbs. Lastly, for some binding, there’s an egg. After adding it all to a bowl, I mixed it the only way that people should mix burger ingredients to make a patty–by hand. Get in there, get messy, and get your patties made!
Of course, the main flavor of the burgers are not just in the seasoning. I made a sauce to brush over them while they grilled. The sauce contains a mix of flavors that I use a lot with salmon. I whisked together honey, soy sauce, sriracha and Dijon mustard to brush on both sides of the patties. All of the flavors complement each other well. It comes out tangy and spicy with a slight hint of sweetness. When grilled it comes out a bit smokey, which enhances the tangy-ness and sweetness as well. I grilled mine in a cast iron skillet. I’ve said it before and I’ll say it until I die, if you don’t have a cast iron skillet, then you need one. They are a kitchen necessity.
So the last thing you need to make a great burger is a great bread. I put mine on pandesal, a slightly sweet Filipino bread roll. Pandesal is relatively small compared to burger buns. But they added a Filipino flare that I couldn’t resist. Feel free to use your own preferred bread, or no bread at all if you prefer. Just add some Duke’s mayo and any of your other preferred burger toppings and enjoy! I just added spinach to mine. That’s the great thing about burgers in general. They’re a mix and match situation.
These salmon burgers are a lighter choice, a healthier choice. But that doesn’t mean they’re not tasty as hell. If you love salmon, these are just another way to make them–a way that happens to satisfy your craving for a burger! Well, at least they do for me. Sometimes we can’t always eat what we want, so we we at what we can in the mean time. For me, that means creating new recipes like this one.
Let me know what you think! Have you ever had salmon burgers before?
Grilled Salmon Burgers
- 2-3 lbs salmon finely chopped
- 1 medium onion finely chopped
- 3 cloves garlic finely minced
- salt + pepper to taste
- 1/8 tsp cayenne powder
- 1/2 cup panko bread crumbs
- 1 large egg
- 3 tbsp honey
- 1/3 cup soy sauce
- 1/2 tbsp Dijon mustard
- 1 tbsp Sriracha
Chop the patty ingredients into small bits. Add the salmon, onion and garlic to a large bowl. Season generously with salt, pepper, and cayenne powder.
Add the panko and egg. Mix with your hands until all the ingredients are fully combined. Form 8 patties and set them aside.
In a small bowl, whisk together the honey, soy sauce, Dijon mustard and sriracha until smooth. Set aside.
Heat a cast iron skillet on high heat. Grill one side of the patties until cooked through, about 3-5 minutes. Brush the patty with the sauce mixture. Flip the patty, brush with the sauce again. Fry until fully cooked, an additional 3-4 minutes. Serve with bread, toppings, and fries!