Salmon Burgers
Here's how to make the best salmon burgers. They come together in under 30 minutes for an easy dinner and are loaded with flavor especially when topped with a delicious herb sauce.
Servings: 4
Ingredients
Burgers
- 2 6 ounce cans salmon I used wild planet
- ½ cup panko breadcrumbs
- 1 egg lightly beaten
- 1 clove garlic minced
- 2 scallions white part, finely chopped (about 1 Tablespoon)
- 2 teaspoons Dijon mustard
- 2 Tablespoons full fat Greek yogurt
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon chopped fresh parsley
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground pepper
- Lettuce for serving
- 4 buns for serving
- Sliced onion for sering
- Sliced tomato for serving
Herb Sauce
- ¼ cup full fat Greek yogurt
- ¼ cup mayonnaise I used avocado mayo
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon fresh dill
- 1 Tablespoon fresh parsley or chives
- ½ Tablespoon capers
- ¼ teaspoon salt
- ¼ teaspoon ground pepper to taste
Instructions
- Make herb sauce by mixing together Greek yogurt, mayo, lemon juice, dill, parsley, capers, salt and pepper. Place in the fridge while making your burgers.
- Make burgers by adding salmon, bread crumbs, egg, garlic, scallions, dijon mustard, lemon juice, parsley, salt and pepper to a medium mixing bowl. Mix together until combined.
- Form the mixture into 4 patties using your hands. I used a wide-mouthed mason jar lid to help form the patties.
- Coat a large nonstick skillet or cast iron with oil. Turn heat to medium and allow the pan to heat up for about 1 minute. Add the patties and cook for about 4 minutes each side. Be careful when flipping the burgers! Salmon burgers are delicate and can break easily.
- Serve immediately on a bun with herb sauce, lettuce, tomato and onion.
Nutrition
Serving: 1 burger w/ bun, toppings and herb sauce | Calories: 418kcal | Carbohydrates: 32g | Protein: 27g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 94mg | Sodium: 832mg | Potassium: 566mg | Fiber: 2g | Sugar: 6g