Salmon burgers with tartar sauce and slaw
These salmon burgers are the ultimate quick and easy, high-protein meal. We’re talking crispy outsides, flaky insides, and perfect golden colour, not to mention lots of nutrition—thank you salmon! And what would a burger be without its toppings? Make your own homemade tartar sauce and crunchy slaw to pile high on that burger, and get ready for a satisfying experience.
SERVES
4
Ingredients
Salmon Burgers
- 3 (150 g each) tins sockeye salmon, drained
- 2 green onions, thinly sliced
- 1/4 cup minced bell pepper
- 2-3 teaspoons minced red finger chilli or jalapeño pepper
- 1 clove garlic, finely minced
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped dill
- 2 tablespoons plain breadcrumbs
- 1-2 eggs
- 1/2 teaspoon kosher salt
- Black pepper, to season
- 2 tablespoons (30 ml) olive oil
- 4 hamburger buns
Tartar Sauce
- 1/3 cup (80 ml) 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
- 1/3 teaspoon kosher salt and black pepper, for seasoning
Slaw
- 1 tablespoon (15 ml) mayonnaise
- 1 tablespoon (15 ml) sour cream
- 1 teaspoon white or cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon onion powder
- 2 cups finely shredded cabbage, preferably Savoy
- 1 carrot, peeled and shredded
- Kosher salt and black pepper, for seasoning
Directions
For the Salmon
- In a large bowl, flake the tinned salmon and break up any bones.
- Add the green onions, bell pepper, chilli pepper, garlic, parsley, dill, breadcrumbs and one egg; season with salt and pepper and mix well to combine. If the mixture seems dry, add another egg.
- Preheat the oil in a large non-stick skillet over medium-high heat.
- Divide the salmon mixture into four equal portions and shape it into patties.
- Add to the pan and cook for three to four minutes per side or until golden brown and crisp.
For the Tartar Sauce
- In a bowl, mix together mayonnaise, chopped dill pickles, chopped dill, chopped parsley, chopped capers, Dijon mustard, lemon zest and juice together. Season to taste with salt and pepper. Set aside for serving.
For the Slaw
- Whisk together the mayonnaise, sour cream, vinegar, Dijon, sugar and onion powder in a large bowl.
- Add the cabbage and carrot and toss to combine. Season to taste with salt and pepper.
To Serve
- If desired, toast the buns in a skillet or under the broiler before assembling the burgers topped with tartar sauce and slaw.
- Serve and enjoy!
