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Weeknight Salmon Burgers
Mary Berg shows us how to make weeknight dinners easy with this salmon burger recipe using tinned salmon, bell peppers, and topped with a homemade tartar sauce.
YIELDS
4
Ingredients
Tartar Sauce
- 1/3 cup mayonnaise
- 1/4 cup finely chopped dill pickles
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped parsley
- 1 tablespoon chopped capers
- 1/2 teaspoon Dijon mustard
- 1/2 lemon, zested and juiced
- Kosher salt and black pepper
Salmon Burgers
- 2 (213g each) tins sockeye salmon, drained
- 2 green onions, thinly sliced
- 1/4 cup minced bell pepper
- 1 clove garlic, finely minced
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped dill
- 2–3 tablespoons plain breadcrumbs
- 2 eggs
- Salt & pepper
- 2 tablespoons olive oil
- 4 hamburger buns
- Lettuce or coleslaw, for serving
- Tartar sauce
Directions
Tartar Sauce
- For the tartar sauce, whisk together the mayonnaise, pickles, dill, parsley, capers, Dijon, lemon zest, and lemon juice in a small bowl. Season to taste with salt and pepper. Store in the fridge for up to one week.
Salmon Burgers
- Flake apart the tinned salmon in a large bowl and break up any bones. Add in the green onions, bell pepper, garlic, parsley, dill, two tablespoons of breadcrumbs, and the eggs, season with salt and pepper, and mix well to combine. If the mixture is a little sticky, add another tablespoon of breadcrumbs. Set the mixture aside while you preheat a large, non-stick skillet over medium-high heat.
- Add the oil to the pan to heat while you divide the salmon mixture into four equal portions and shape into burger patties the size of the buns. Fry the burgers in the oil for three to four minutes per side or until golden brown and crisp.
- When the burgers are golden brown, set them aside while you toast the buns in your skillet or under the broiler, then assemble the burgers topped with tartar sauce and lettuce or slaw. Enjoy!
