Description
Delicious and flavorful Salmon Burgers with a refreshing Tzatziki sauce, perfect for a healthy and satisfying meal. These salmon patties are seasoned with aromatic spices and herbs, lightly breaded, and pan-fried to golden perfection. Served on toasted buns with fresh baby arugula, tomato, and red onion slices, they offer a delightful blend of textures and tastes in just 38 minutes.
Ingredients
Salmon Burgers
- 1.5 pounds skinless salmon fillet, cut into bite-sized pieces
- 2 teaspoons Dijon mustard
- 2-3 tablespoons minced green onions
- 1 cup chopped parsley leaves and tender stems
- 1 teaspoon ground coriander
- 1 teaspoon ground sumac
- 0.5 teaspoon sweet paprika
- 0.5 teaspoon ground black pepper
- Kosher salt, to taste
- 1/3 cup unseasoned bread crumbs (or gluten-free breadcrumbs)
- 3 tablespoons extra virgin olive oil
- 1 lemon, halved
To Serve
- Tzatziki sauce
- Baby arugula
- 1 tomato, sliced
- 1 red onion, sliced
- Toasted buns (ciabatta or whole wheat)
Instructions
- Prepare the salmon paste: Place about one-quarter of the salmon and Dijon mustard into a food processor. Process until it forms a smooth paste. Transfer to a mixing bowl.
- Chop remaining salmon: Add the remaining salmon to the food processor and pulse a few times until coarsely chopped, retaining some texture. Combine this with the paste in the mixing bowl.
- Mix seasonings and refrigerate: Incorporate green onions, parsley, coriander, sumac, paprika, black pepper, and a generous pinch of kosher salt into the salmon mixture. Mix thoroughly to combine. Cover and refrigerate for 30 minutes to develop flavors.
- Form and bread patties: Line a sheet pan with parchment paper and spread bread crumbs on a plate. Divide the chilled mixture into four equal portions and shape each into 1-inch thick patties. Coat each side of the patties by pressing into the bread crumbs. Place the breaded patties on the parchment-lined pan.
- Pan-fry the patties: Heat olive oil over medium-high heat until shimmering. Carefully place patties into the oil and cook, flipping once, until medium-rare and golden brown on both sides, approximately 2 to 4 minutes total. Maintain temperature to avoid burning crumbs. The internal temperature should reach 115–120°F (46–49°C).
- Drain and season: Transfer cooked patties to paper towels to remove excess oil. Lightly season with salt and finish with a squeeze of fresh lemon juice.
- Assemble the burgers: Spread tzatziki sauce on toasted buns. Layer with salmon patties, baby arugula, tomato slices, and red onion slices. Serve immediately for best flavor and texture.
Notes
- Use fresh salmon for best results and flavor.
- Ensure not to overprocess the salmon to keep some texture in the patties.
- Maintain medium-high heat when frying to get a crispy crust without burning.
- Check internal temperature to avoid overcooking; salmon is best served medium-rare to medium.
- Gluten-free breadcrumbs can be used to make this recipe gluten-free.
- Tzatziki sauce can be store-bought or homemade according to preference.
- Serve immediately to keep the buns from becoming soggy.
