Salmon Patties /Salmon Burger
Crispy Salmon Patties with a juicy and tender center. Learn how to make no-fail salmon burgers each time with your choice of add ons.
Ingredients
- 1 pound salmon, skin and bones removed
- 1 cup breadcrumbs
- 1 medium brown onion, diced
- ⅓ cup oil
- 2 tablespoon mayonnaise
- 2 teaspoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1 pinch cayenne
- 2 teaspoon chopped parsley, optional
- Salt and pepper to taste
For the sauce (can use tartar instead either homemade or store-bought)
- 1 tablespoon mayonnaise for each burger
- Drizzle of hot sauce such as Sriracha for each burger
Instructions
- Cut salmon into smaller chunks and put it into a container of a food processor. Turn it on and let it run until the mixture becomes pasty, stopping to scrape down the sides if needed.
- Once done, add mayonnaise, 4 tablespoons of breadcrumbs, salt, pepper, lemon juice, mustard, cayenne, onion to the food processor. (If using parsley, add it in there now). Pulse a few times until all the ingredients are combined.
- Add the remaining breadcrumbs to a medium plate. Divide ground salmon mixture into 6 equal parts or 4 large and gently form into balls. To make it easier (although they form nicely!) have a small bowl with warm water next to you to dip your fingers in it. Once the balls formed, dip each patty into breadcrumbs and flatten slightly.
- Warm-up ⅓ cup oil over medium-high heat in a large skillet and once hot fry patties on both sides until crisp and golden brown (about 2-3 minutes per side). You may need to do it in batches.
- Transfer the patties to a plate lined with paper towels to drain the excess oil.
- Squeeze fresh lemon juice on each patty before serving (optional).
- Assemble the burgers with favorite lettuce and vegetables, add mayonnaise and a drizzle of hot sauce on both bottom and top buns, serve while warm.
Notes
To make sure your salmon patties are fresh and juicy avoid overcooking the patties. If making 6 patties then 2-3 minutes on each side is enough.
Store the patties refrigerated in a closed food container for up to 2 days or freeze up to 3 months.
Store the patties refrigerated in a closed food container for up to 2 days or freeze up to 3 months.
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