New year, new me, am I right? This burger tastes so good you won’t even know it’s healthy. All you fish haters, take a chance on this, I promise it will not disappoint. Mom’s, want your kids to get some omega-3s without them knowing? Make them this, they’ll never know what hit them. The patty is packed full of flavor and is super tender and juicy. The salmon flavor is very subtle, if i hadn’t made it myself I don’t think I would believe that it was made from fish.
Photography by Sophie Marie Creative
- 1 pound Atlantic salmon; skinless and cubed
- 1/2 red onion; finely diced
- 1/3 cup cilantro leaves
- 1 teaspoon capers
- 1 teaspoon Dijon mustard
- 1 clove garlic; sliced
- 1/4 cup panko bread crumbs
- 1/4 cup fresh dill
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried lemon peel (optional)
- Salt to taste
Toppings (use as much or as little as you like)
- Aioli or mayonnaise (I used homemade aioli from this recipe)
- Sliced tomato
- Sliced avocado
- In a food processor, add all of the salmon patty ingredients. Pulse until all of the ingredients are combined and the salmon broken down, not overly pulsed and gummy it should still have some body, about a minute or two (see photo above). In a skillet over medium high heat, cook a small piece of the patty mixture and taste to make sure there is enough salt. Refrigerate the mixture for at least 30 minutes.
- Divide the salmon mixture into 4 equal patties, refrigerate for another 30 minutes for best results.
- Heat a grill pan, or outdoor grill, over medium high heat. Spray with cooking spray then cook the burgers for 2-3 minutes per side. Assemble your burger and serve immediately.
**These freeze very well; just form the patties, DO NOT COOK, and put in a freezer safe bag then freeze.