When you want a burger other than classic beef for a leaner eating experience, salmon burgers are a frequently overlooked choice when it comes to alternative burgers. For these patties the clean flavors of garlic, ginger, chives and coriander mixed in with some honey mustard leave your mouth with a satisfying “umami” flavor. Like all burgers, all it takes is cutting up some store-bought salmon fillets, pulsing them in a food processor, then folding in the right mix of other ingredients. The only caveat is that salmon is a more delicate protein, so it does require some special care to assure that it doesn’t end up mushy.

Things to keep in mind …

1. The amounts of most ingredients can vary, except for the bread crumbs. They play a role in helping them bind the burger together. Adding too many will create  too much of a bread-like patty, while and not enough will cause it to fall apart much easier.
2. To help everything bind together, once the patties are formed they need to rest in the fridge for about an hour. Even afterwards they will still be a little delicate, so just be gentle and keep the positivity going. You may have to slighly (and gently)  re-form them as you drop them on to a skillet.
3. Do not process your salmon too much. Keep some chunky texture so it doesn’t durn out a gummy mess. Another option is to process a portion of the salmon really fine and keep some really chunky. Then use the loose salmon as a glue to assist in the binding process. 

Ingredients

• 2 salmon fillets
• 2 cloves of garlic, minced
• 2 heaping tablespoons freshly minced ginger 
• 1/4 cup chives, chopped finely
• 2 tablespoons honey mustard
• 2 heaping tablespoons panko breadcrumbs
• 1 teaspoon freshly ground coriander
• 1 teaspoon kosher salt

Instructions

1. Cut your salmon into 1-inch chunks. Pulse the salmon in a food processor until it resembles the size of salad. Set aside.
2. Combine all ingredients in a medium bowl and stir until thoroughly incorporated. 
3. Divide the salmon into 4 equal sections in the bowl. Make 4 patties with each quarter, 3/4-inch thick.
4. Chill the patties in the refrigerator for one hour, covered in plastic wrap, for up to one day.
5. Prior to cooking your salmon burgers, be sure to remove them from the fridge an hour before to bring them to room temperature. 
6. Cook each burger about 5 minutes per side, until you feel a little resistance when they are touched.