When the grilling season starts rolling out, it’s also that time of the year for sandwiches and burgers. But when you’re trying to get a fit body in the middle of quarantining, you know that the better option for you is the low-carb route using nutritious salmon as your patty. Okay, I LOVE beans (um, yesss), but I’m not that 100% convinced yet that it’d make a really good patty. Yes, I’ve tried some bean burger patties before, and I’d be lying if I say that it comes as close as these salmon patties. We’re talking crispy crunchy exterior, flaky moist and FLAVORFUL insides, and a beautiful golden color that sends you drooling right off the bat. And not to mention all that nutrition you get from it in every bite. Man, I’m already hungry just writing this. Let’s just skip ahead to the good part.
Salmon Patties
What makes these patties so special is that I’m using a fresh skinless salmon. Since salmon has a pretty mild taste, I bumped it up by adding onion, celery, garlic, white and cayenne pepper into the mix. Plus, adding breadcrumbs in it adds a really nice texture. Now before you say that you’re ready for this, let me share with you some tips in making the salmon patties.
Can You Use Canned Salmon?
I know, I know, it’s kinda hard to get the fresh ones these days. So, if you have some canned salmon (and even tuna) in your pantry, feel free to use it. But of course, you won’t be able to get the same texture as compared to using fresh salmon.
Salmon Burger Sauce
Some people cringe just with the thought of putting tartar sauce in their food. I’m not really sure why, because this sauce is a staple here at home. Heck, I’ve even made a homemade tartar sauce (which I’ll be sharing soon😉) coz I don’t wanna run out of it. I mean, you get that nice sweet subtle crunch from sweet pickle relish and a pleasant tang from the lemon juice and sour cream. I guess if you’re not the mayo kind of guy (or gal), then this sauce isn’t for you. But give it a chance, and you’ll be surprised at how well it complements with the salmon burger patties!
Salmon Burger Toppings
I didn’t go crazy with today’s burger toppings. I actually kept it really nice and simple, given our limited access to some of the ingredients these days. For the burger toppings, I use tartar sauce, onion and tomato slices, and arugula since that’s what I have on hand. But feel free to use any of these ones below if they’re available.
lettuce avocado cabbage slaw mango, tomato, onion salsa pickle slices or plain cucumber pineapple rings mild soft white cheeses
Just let your creative juices flow and top your burger just the way you like it!
Can You Make It Ahead?
You sure can! You can make the salmon patties in advance and store them in the fridge for 3 days or in the freezer for 3 months. When you’re ready to eat, just reheat them in a nonstick skillet and assemble them as instructed below.
More Summer Recipes to Explore
Panzanella Salad Beer Battered Fish Steak Tips Shish Kabob
Love to check out other SALMON RECIPES? Click HERE!
How To Make Salmon Burgers
Place salmon on a cutting board and chop with a sharp knife until finely chopped. Set aside. In a large bowl, mix together salmon, onion, celery, garlic, eggs, Creole seasoning, breadcrumbs, white, cayenne pepper, and salt. For easier handling, cover, and refrigerate salmon mixture for at least an hour or more until firm. Divide salmon mixture into 4. Flatten and form into about 1-inch thick patty. Set aside. Heat a cast-iron or non-stick frying pan over medium-high heat, then add about 1-2 tablespoons oil. Place the patties in the pan and cook until browned on the bottom, 3 to 4 minutes. If browning too fast, reduce the heat. Turn and cook until the other side is browned, and the patties feel springy in the center, about 3 to 4 more minutes. Set aside, Heat up cast-iron, on medium-high heat, then brush melted butter evenly on the cut side of the buns, place bun cut side down, and toast until golden brown. Repeat with remaining buns. The buns can equally be toasted in the oven. To build the salmon burger, spread some tartar sauce on the bun, then add the patties, tomato, and onions. Finally, add arugula or lettuce. Serve immediately.
