I’ve tested these salmon burgers a few times, trying to nail them down just right. The first attempt had an off texture, and the next lacked flavor. Finally, with a bit more Old Bay seasoning and extra lemon juice, it clicked, making it a go-to for busy weeknights with the family.
The trick is to pulse the salmon in the food processor until you get a mix of textures—some finely chopped and some more paste-like. This method helps the burgers hold together while keeping them juicy.
Ingredients in Salmon Burgers
These salmon burgers come together with a handful of simple ingredients that pack a punch. The combination of Old Bay seasoning and lemon juice really brings out the salmon’s natural flavor.
- Salmon: The star of the show, providing moistness and a rich flavor. Make sure it’s fresh for the best results.
- Egg: Acts as a binder to hold the patties together. A large egg is just the right amount.
- Panko Breadcrumbs: These add a crisp texture to the burgers. They help keep the patties from being too dense.
- Onion Powder: Adds savory depth to the flavor profile.
- Garlic Powder: Enhances the overall taste with a subtle kick.
- Old Bay Seasoning: Essential for that signature seafood flavor. It’s got a bit of spice that lifts the whole dish.
- Mustard Powder: Adds a subtle tang that complements the salmon nicely.
- Fresh Lemon Juice: Brightens everything up and balances the richness of the fish and cheese.
- Chives: They add a fresh kick and a pop of color. Use fresh chives for the best taste.
- Vegetable Oil: Used for pan-searing the burgers, helping them develop a nice crust.
- Havarti Dill Cheese: Melts beautifully over the burgers, adding creaminess and flavor.
- Mayonnaise: Acts as a creamy base for the Old Bay sauce, enhancing the overall moisture.
- Brioche Buns: Toasted to add a buttery crunch that pairs perfectly with the salmon.
- Caramelized Onions: Sweet and savory, they bring an extra layer of flavor to the burgers.
- Avocado: Sliced for creaminess, balancing the rich flavors of the burger.
How to Make Salmon Burgers
These salmon burgers are ready in just 45 minutes, plus an additional 10 minutes for cooking. The mix of textures and flavors makes them a standout dish for busy weeknights.
Make Salmon Mixture: Add the salmon to a food processor and pulse 15 times until it’s broken into ⅛-inch pieces. Transfer about ¾ of the salmon to a bowl and pulse the remaining salmon until a paste forms, roughly 15 more pulses. Then, mix in the beaten egg, panko, onion powder, garlic powder, Old Bay seasoning, mustard powder, lemon juice, and chives until it’s all combined.
Form Patties: Line a plate with parchment paper. Divide the salmon mixture into four equal portions and shape each into a patty. They should be about 1-inch thick. You’ll want them to hold together but not be too dense.
Cook Burgers: Heat the vegetable oil in a large skillet over medium heat. Add the patties and cook for about 3 minutes until they’re golden brown on the bottom. Flip them carefully, add a slice of Havarti dill on top of each patty, and cook for another 3 minutes until golden brown.
Make Old Bay Mayonnaise: In a small bowl, mix the mayonnaise, minced chives, Old Bay seasoning, and lemon juice. This adds a creamy contrast to the burgers.
Assemble Burgers: Spread the Old Bay mayonnaise on the toasted buns. Place the salmon patties on the bottom buns, cheese-side up.
Enjoy these salmon burgers, and don’t forget to share the love!
Switch It Up: Easy Variations
If you’re like me and love to keep things interesting in the kitchen, here are a few easy variations for these salmon burgers that fit right into any busy weeknight.
- Homemade Old Bay: You can swap out the store-bought Old Bay seasoning for a homemade version. It’s simple to whip up with spices you probably already have on hand!
These tweaks can keep your salmon burger game strong, no matter how hectic the week gets!
Keeping the Leftovers Fresh
Store any leftover salmon burgers in an airtight container in the fridge for up to three days. If you want to keep them longer, you can freeze them for up to three months. Make sure to let them cool completely before sealing to prevent moisture buildup, which can affect texture.
When it’s time to reheat, I recommend doing it in a skillet over low heat. Add a splash of water or broth to keep them from drying out, and flip them occasionally until they’re heated through.
What to Serve with Salmon Burgers
These salmon burgers are a total hit, especially when paired with the right sides. They’re juicy and flavorful, so you’ll want sides that complement that richness and provide a bit of contrast.
Perfect Side Dishes
- Avocado: Sliced avocado adds creaminess, balancing the rich flavors of the burger.
I’d love to hear what sides you enjoy with these salmon burgers. Do you prefer a crunch or something creamy on the side?
Salmon Burgers for Flavorful Weeknight Meals
Ingredients
Method
- Make the salmon mixture. Add the salmon to the base of a food processor and pulse 15 times until broken down into ⅛-inch pieces. Transfer ¾ of the shredded salmon to a large bowl and pulse the remaining salmon until a paste forms, about 15 more times. Add the egg and pulse until incorporated. Add the salmon, salmon paste, panko, onion powder, garlic powder, Old Bay seasoning, mustard powder, lemon juice, and chives and mix until combined.
- Form the patties.
- Line a plate with parchment paper. Divide the salmon mixture into 4 equal portions and form each into patties.
- Cook the burgers.
- Heat the oil in a large skillet over medium heat. Add the salmon patties and cook until golden brown on the bottom, about 3 minutes. Flip and add a piece of cheese on top of each patty, then cook until golden brown, 3 minutes more.
- Make the Old Bay mayonnaise.
- Meanwhile make the Old Bay Mayonnaise. In a small bowl, stir together the mayonnaise, chives, Old Bay seasoning, and lemon juice.
- Assemble the burgers.
- Spread the Old Bay mayonnaise on the cut sides of the buns. Add the salmon burgers, cheese-sides up, to the bottom buns. Top with caramelized onions, avocado, and top buns.
Leave a Comment