Burgers Without the Beef Salmon Patties
Say goodbye to traditional beef burgers and dive into the vibrant, seafood-forward flavors of these "Burgers Without the Beef Salmon Patties." Crafted with fresh, finely chopped salmon, these patties are elevated by a medley of zesty lemon zest, Dijon mustard, and aromatic minced garlic. Panko breadcrumbs and a touch of mayonnaise ensure each patty is perfectly moist with a light, crispy texture after pan-searing. Quick to prepare in just 25 minutes, these salmon burgers are served on buttery brioche buns (optional) and customizable with your favorite toppings, from crisp lettuce to tangy pickles. Whether you're hosting a summer cookout or looking for a healthy, protein-packed dinner idea, this salmon patty recipe is a delicious and nutritious twist on the classic burger.
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Recipe Information
Ingredients
- 500 grams fresh salmon fillet, skinless and finely chopped or ground
- 60 grams Panko breadcrumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 stalks green onions, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 4 pieces brioche burger buns (optional)
- optional toppings of choice (lettuce, tomato slices, pickles, etc.)
Instructions
In a large mixing bowl, combine the finely chopped or ground salmon, Panko breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, parsley, lemon zest, garlic, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Divide the mixture into four equal portions and shape each into a patty about 1 inch thick. Place the patties on a plate or tray and refrigerate for 15 minutes to help them firm up and hold their shape during cooking.
Heat the olive oil in a non-stick skillet over medium heat. Once the oil is hot, carefully add the salmon patties to the skillet.
Cook the patties for about 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 63°C (145°F).
Remove the patties from the skillet and let them rest for 2-3 minutes.
If using brioche buns, lightly toast them in the same skillet for 1-2 minutes.
Assemble the burgers by placing a salmon patty on the bottom half of each bun. Add your favorite toppings like lettuce, tomato slices, pickles, or a dollop of tartar sauce, then cover with the top half of the bun.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 604 mg | 202% | |
| Sodium | 4577 mg | 199% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 29.8 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 67.1 mcg | 335% | |
| Calcium | 243 mg | 19% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2473 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
