Salmon Burgers

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  1. 12 oz. Salmon, no skin
  2. 1 small purple onion, finely diced
  3. 1 tsp. Minced garlic
  4. 1/4. C parsley leaves, chopped
  5. 1/2 large red bell pepper, finely diced
  6. 1 jalapeño, finely diced (you can remove seed and membrane if you don’t want it to be too spicy)
  7. 1&1/2 tsp salt
  8. 1 tsp. crack blacked pepper
  9. 1 Tbsp. Lemon zest (from about 1 lemon)
  10. 1 tsp fresh lemon juice
  11. 1 tsp. mayonnaise
  12. 1 tsp. Dijon mustard
  13. 1 tsp Worcestershire sauce
  14. 1/2 c panic bread crumbs (unseasoned is best)
  15. 1 egg, lightly beaten
  1. Cut fish into 1 inch chunks and add to the bowl of a food processor.
  2. Pulse until fish resembles the texture of ground beef.
  3. Add ground salmon to a large bowl along with the rest of the ingredients.
  4. Mix until everything is well distributed and combined.
  5. Cover the bowl with saran wrap and place in the refrigerator so that all the flavors can come together.
  6. When ready to cook, heat a pan over medium high heat and add 2 tbsp canola oil.
  7. Form patties with your hands using 1/4 cup of the mixture.
  8. Add to oil and cook for 3 minutes on one side.
  9. Then flip and cook another 2 minutes.
  10. Remover from pan and place on a cooling rack while you continue to cook the rest.
  11. You may need to add oil to the pan as you go to prevent them from sticking.
  12. Serve on buns or alone alongside the chipotle lime crema and some pickled onions!
Peas, Love & Carrots