Salmon Burgers
Lately, I have been on a seafood kick, and salmon has had a HOLD on me. I have been trying to come up with creative ways to shake things up, and I thought why not try salmon burgers?! Salmon (when fresh) is a very delicate and neutral fish. Its versatility allows it to be combined with various flavors and cooking techniques, but most importantly salmon can be done in minutes (which also means that it is also easy to overcook). I recommend cooking low and slow and turning the heat up gently to get a nice sear.
When creating this recipe, I wanted to combine fresh herbs with a little spice and tanginess. My absolute favorite technique to upgrade the flavors of my onions and peppers is quick pickling. With just vinegar and medium heat, you can boost the flavors of virtually any vegetable while keeping the crunch. Pro tip: make them in advance and keep them in the fridge to accompany any dish!
One of the most important things to note about this recipe is mincing the salmon. Chopping half and keeping some of the bigger pieces will give the binding ingredients something to stick to while keeping larger pieces for a juicier bite. This recipe is simple, delicious, and fun, I hope that you enjoy it!
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Salmon Burgers
Ingredients
- 2 ½ cups Salmon (cubed)
- ½ cup Apple cider vinegar
- 3 stalks Green onions
- 3 Sweet Peppers
- 1 Purple onion
- 4 tbsp Flour
- 2 tbsp Olive oil
- 1 tbsp Butter
- 2 tsp Paprika
- 2 tsp Mayo
- 2 tsp Onion Powder
- 2 tsp Badia complete seasoning
- 2 tsp Old Bay
Instructions
- Remove the skin from the salmon filet and cut it into ¼ inch cubes. Take ½ of the salmon and mince it into very small pieces and place the meat back into the bowl.
- Thinly slice half of the purple onion, sweet peppers, and green onions. Dice the other half of the purple onion into small pieces and set aside.
- Add seasonings, ½ of the chopped green onions, and ½ of the flour into the bowl of salmon and mix until combined. Once combined, add the remainder of the flour, mayo, and egg. Mix until all ingredients are incorporated.
- In a medium saucepan, add the vinegar and allow it to come to a boil. Once the bubbles start to form, add in the thinly sliced onions and peppers. Simmer for 2 minutes and remove from heat. Transfer into a heat-safe bowl and refrigerate.
- In a large frying pan, add butter and olive oil over medium heat. Add in ¼ cup scoops of the salmon mixture and cook for about 2 minutes on each side, or until golden.
- Butter the brioche buns and lay them face down in a saucepan and toast until golden.
- Assemble the burgers with the quick pickled veggies, lettuce, and your favorite sauce. Enjoy!
