When you want a leaner burger experience other than classic beef, a salmon burger is an often-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 roadblock is that salmon is a more delicate protein, so it does require some special care.
Things to keep in mind …
- Being that it’s simply a burger, 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 a too bread-like of a patty and not enough will cause it to fall apart much easier.
- 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 will have to kind of re-form it as you drop them on to a skillet.
- 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.
- Do not cook these on a grill. They are too delicate and will fall through the grates. Use any flat surface.
- 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
- Cut your salmon into 1-inch chunks. Pulse the salmon in a food processor until it resembles the size of salad. Set aside.
- Combine all ingredients in a medium bowl and stir until thoroughly incorporated.
- Divide the salmon into 4 equal sections in the bowl. Make 4 patties with each quarter, 3/4-inch thick.
- Chill the patties in the refrigerator for one hour, covered in plastic wrap, for up to one day.
- Prior to cooking your salmon burgers, be sure to remove them from the fridge an hour before to bring them to room temperature.
- Cook each burger about 5 minutes per side, until you feel a little resistance when they are touched.