Most unfortunate experiences with “non-beef” burgers start your grocery store freezer case. Rows of sad flavorless chicken, veggie, and tofu patties which mostly taste like the cardboard they come packaged in. I always try and make burgers (especially fish based ones!) at home. Fresh fish is absolutely critical! Use your olfactory senses! If you can smell the fish counter you should probably avoid it. Canned flaked salmon is an excellent substitute if you are unable to find a suitable fish munger.
These salmon burgers stays tender and moist thanks in part to the panko bread crumbs on the outside allowing them to crisp up without drying out. Adding some minced vegetables to the inside gives the burger both the texture and additional flavor. You’ll want to pair this patty with a nice soft bun, to accentuate the tenderness of the salmon, a little ketchup and tartar sauce on top of a slice of tomato and some lettuce and you have a winning summer-ready meal, which comes in light on the fat and grease, and heavy on the flavors!
- 14 oz canned or fresh flake salmon
- 2 cloves garlic minced
- 1 cup panko bread crumbs
- ¼ tsp red pepper flakes
- ¼ cup green onions
- 1 grated carrot
- ½ finely diced red pepper
- 2 eggs, beaten
- salt and pepper
- ¼ cup bread crumbs
- Olive oil for cooking
- In a mixing bowl combine all of the ingredients, except the panko bread crumbs, until combined.
- Form into patties.
- Add the panko to both sides of the burger.
- Put the burgers in the refrigerator for an hour to firm up.
- Over medium heat add two tablespoons of oil to a nonstick skillet, add burgers when oil warms up.
- Cook 4 to 5 minutes per side until you have a nice golden brown. If you are using fresh salmon the cooking time may be longer for a well done cooking temperature.