Description
Salmon Burger – a delicious, flavorful salmon burger recipe paired with a cool and creamy green goddess slaw!
Ingredients
Scale
Salmon Burgers
- 1lb fresh salmon, remove skin
- 2 tablespoons celery, minced
- 3 tablespoons sweet yellow onion, minced
- 1 heaping tablespoon fresh dill, roughly chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon lemon zest, grated
- 2 teaspoons Old Bay seasoning
- 1/4 cup + 1 tablespoon breadcrumbs (regular or gluten-free)
- 1 tablespoon butter
Green Goddess Slaw
- 2 cups coleslaw cabbage mix
- 1/2 cup homemade green goddess dressing*
Toppings:
- 4 buns of your choice (regular or gluten-free)
- 1 avocado, sliced
- quick pickled onions
- (optional) kale microgreens or arugula
Instructions
- Prep Dressing + Onions: If you are making the homemade green goddess dressing and quick pickled onions – prepare those now and place in the refrigerator.
- Prep Salmon + Celery + Onions: Cut the salmon into 1 inch chunks. Separately, place some celery in a food processor and process until minced. Set aside 2 tablespoons. Repeat with onion (the celery and onion need to be finely minced so the texture of the burger is spot on and it holds together better).
- Pulse Ingredients: Add salmon, minced celery, minced onion, dill, chives, parsley, dijon mustard, garlic, kosher salt, ground black pepper, lemon zest and Old Bay seasoning to a food processor. Pulse just 1-2 times or until the salmon is no longer in 1 inch chunks, but it also isn’t pulverized. We are looking for smaller chunks (you shouldn’t need to pulse more than 3 times).
- Form Patties: Pour salmon mixture out into a bowl and add 1/4 cup of the bread crumbs. Use a spoon to fold in (this will act as a binder). Form salmon mixture into 3-4 patties. Sprinkle each side with some breadcrumbs (this helps form a little crust when cooking which also helps the burger hold its form).
- Cook: Bring a large cast iron skillet to medium-high heat. Add butter, let melt and swirl to coat the pan. Add burgers to the pan and let cook 4-5 minutes per side or until the center reaches an internal temperature of 135 degrees F. You can turn down the heat, as needed, if the outside is getting too dark.
- Rest: Remove from pan and let rest 5 minutes. In a medium bowl combine the coleslaw mix and green goddess dressing. Toss to combine.
- Build your burger: take your bottom bun and load it up with the Green Goddess Slaw. Top with a burger and then some quick-pickled onions, sliced avocado and then some arugula (or micro-greens) – if using. If you have extra green goddess dressing feel free to add a little to your top bun before placing on top. Enjoy!
Notes
- *Green Goddess Dressing: I can’t recommend our homemade green goddess dressing enough here – when I initially tested this recipe I took a shortcut and got some store-bought green goddess dressing .. it just isn’t the same! Of course if you have a brand you know and love go for it, but just know it is worth it to make the homemade stuff and the recipe will turn out the best that way!
- Quick Pickled Onions: you can just use thinly sliced raw red onion instead here if you don’t want to pickle them.
- Number of Burgers: you can either make 4 smaller burgers or 3 bigger burgers, totally up to you – the bigger burgers will just have to cook a bit longer of course!
- Grilled: you can definitely grill these if you want – ensure grill grates are very clean and greased. Bring grill to medium-high heat and cook over direct heat for 3-4 minutes per side, then move to indirect heat until they reach an internal temp of 135 degrees F. – feel free to put down a piece of heavy duty foil or other grill mat if you prefer!
- Storage: store leftover burgers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 burger
- Calories: 624
- Sugar: 8.1 g
- Sodium: 1188.8 mg
- Fat: 29.4 g
- Carbohydrates: 55.4 g
- Protein: 37.7 g
- Cholesterol: 77.8 mg