This salmon burger recipe is made with canned salmon. The end result is a deliciously moist and flavorful burger. The addition of horseradish and dill make these a win-win. These are a great alternative to beef burgers and can be made quickly and easily.
You will need tartar sauce for these sandwiches. You can use store bought or make your own. Frankly, making it at home is very easy and you can control what goes into it.
Keep in mind that canned salmon has salt added to it already so be careful about not adding too much salt to this. Taste it before you do.
If you find that these are too sticky go ahead and increase the amount of breadcrumbs to the mix. This will make them a little stiffer. Once you are ready to cook them, make sure not to add too much oil to your skillet. These need to brown on both sides and do not require a bunch of extra fat to do so.
Here is what you are going to need for this salmon burger recipe:
2- 14.75 oz. can pink salmon in brine, drained and flaked
2 scallions, chopped (white and green parts)
2 tablespoons lemon juice
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
1/2 tablespoon chopped dill
1/2 cup bread crumbs
1 egg, lightly beaten
Salt and Pepper to taste
4 sandwich rolls
4 lettuce leaves
4 slices of tomato
4 red onion rings
Mix all of the ingredients in a bowl. If the mixture is too sticky for making patties add some more bread crumbs. Add salt and pepper to taste. Form 4 patties of about the same size.
Spray a large skillet with oil. Heat and add the patties. Cook for 4 to 5 minutes until the bottom has formed a nice brown crust. Flip and cook the other side.
Smear the inside of a sandwich bun with tartar sauce. Place a patty on one side. Cover with some sliced red onion, a slice of tomato and lettuce. Serve and enjoy!
Burger no condiments or bread – CALORIES 400.59; FAT 15.77 grs (sat 3.28; mono 5.62; poly 4.51); PROTEIN 52.83 grs; FIBER 1.03 grs; CARBS 12.11 grs; CHOLESTEROL 105.04 mg; IRON 2.33 mg; SODIUM 1172.87 mg; CALCIUM 233.79 mg