Crispy Salmon Burgers Recipe
Though it will be chilly in our Chicago-land neighborhood for a while longer, we’re already thinking ahead to the time of year when we can grill out nearly every day. It’s the best! Every summer we enjoy the experience of eating burgers, but by the end of August, we’re usually pretty burned out on red meat. Today’s recipe features a Crispy, Spicy Salmon Burger that you can make and enjoy any time of year. No grill necessary; these fry up beautifully in a pan. That means you can make them now, even before real summer comes to the Midwest!
Salmon is well known for being healthy, but did you know it’s one of the most nutritious foods around? Besides being a great source of healthy fats, calories, and oils, salmon has B12, B6, niacin, phosphorus, and selenium – all vitamins and minerals that are essential to the healthy functioning of our bodies and minds.
But don’t be fooled; this recipe is as tasty and indulgent as they come! From the crispy panko coating to the fluffy brioche buns, it’s as satisfying as take out with way more nutritional benefit and none of the guilt.
Some important things to note before trying this recipe…If you don’t have a good frying pan, now is the time to try a ceramic or stone coated one! They’re super easy to care for, heat up quickly, and last quite awhile. Cast iron always works, too, but it can sometimes be a bit more of a headache to clean. A food processor also works really well here, but make sure you don’t overblend; the mixture should hold together with plenty of texture.
This recipe is great to try with kids; you can easily vary the heat of the burgers by controlling the amount of sriracha or other hot sauce that you use. But you might be surprised – when the burger is this tasty, kiddos can surprise you by handling a bit of heat! I think you will really like this recipe, and I’m excited to hear how it turns out for you!
Makes – 6
For the Salmon Burger Patty
- 1½ lbs. (24 oz.) fresh salmon, skinless and boneless, cut in cubes
- ¼ cup panko bread crumbs
- 1 tablespoon minced garlic (about 3 to 4 garlic cloves)
- 2 tablespoons finely chopped green onion (abour2 to 3 spring onions)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoon siracha (or your favorite hot sauce)
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup panko bread crumbs, for coating the patties
- ½ cup vegetable or canola oil
For the Salmon Burger Assembly
- 6 brioche buns
- ¾ cup siracha mayonnaise
- Tomato slices
- Onion slices
- Cut the salmon into 1-inch cubes.
2. In a bowl of a food processor, add the salmon cubes and pulse it for 2 to 3 times. It should be chunky not a puree.
3. Add ¼ cup of panko breadcrumbs, garlic, spring onion, lemon juice, mayonnaise, mustard, salt and pepper. Pulse it again for 2 to 3 times till incorporated. Make sure it is not a complete paste but should have a little texture.
4. Using a ½ cup measuring scoop, make 6 even-sized patties. Place the patties in a parchment lined baking sheet and over tightly with plastic wrap. Chill for 30 minutes.
5. Place a cup of panko in a shallow plate. Dredge both sides of the salmon patties firmly in the panko breadcrumbs, making sure to coat the sides edges too.
6. Heat oil in a large frying pan over medium heat.
7. Shallow fry the patties, in batches, for 3 to 4 minutes each side. Patties are done when it golden and crunchy on the outside and the internal temperature is at least 145F.
8. Drain the patties on paper towel.
To Assemble the Crispy Spicy Salmon Burgers
- Lightly toast the brioche buns.
- Generously spread the siracha mayonnaise on both the halves of the buns.
- Place the lettuce leaf on the bottom bun.
- Place the salmon burger patty on top of the lettuce.
- Top the salmon burger patty with tomato and onion slice.
- Finally place the top half of the brioche bun.
- Stick a cocktail pick to hold the burger together and enjoy.
- Make sure to use the ‘pulse’ mode of your food processor. Use short burst of the ‘pulse’ mode. We do not want a paste but a coarse texture that still hold it shape together.