Fire up your griddles because these delicious salmon burgers are loaded up with a homemade jicama coleslaw and a dill dressing on toasted buns!
So, I’ve got a few older recipes on billyparisi.com that I absolutely love, like this salmon burgers recipe, however the photos or videos for them are a bit on the crusty side so I figured I’d get back in there and spruce them up a bit.
The biggest problem for me is that the rest of my family doesn’t really like salmon so when I get the opportunity to make it you better believe I’m going off, starting with this dish.
WHAT IS JICAMA
If you’re looking at the title to this recipe then you’re probably asking yourself, “what is jicama?”
Well don’t freak out because just about every grocery store you’re going to go to is going to carry jicama; It’s actually pretty common and you’ll for sure find it for this burger recipe. Jicama is a root vegetable, or tuber, and has a really nice sweet slightly nutty flavor to it, and to be honest it almost tastes like an apple, but not nearly as sweet.
The outside of jicama is pretty thick, and you’ll need a sharp knife to peel it. Jicama is great for things like an alternate for fries, chopped up in salads, or even in salsas! Just be sure that you hold jicama in water after you cut it because after a while it will start to discolor and looks nasty on top of the salmon burgers
HOW TO MAKE JICAMA COLESLAW
Making coleslaw is pretty easy and usually at least starts with shaved cabbage and from there it’s completely up to you which I why I decided to make this jicama coleslaw for this salmon burgers recipe.
I of course am always trying to up my game on just about everything I cook so if I can take it to the next level, I will. I decided to add in some julienne red and green bell peppers along with some sliced green onions to it to help in the color and flavor department. To of course take it up a notch, I added some jicama to make this a jicama coleslaw, which we are going to smother all of the top of the salmon burgers.
It’s always important not to dress the jicama coleslaw until you are ready to serve it with the burgers, because like any coleslaw it will get soggy if it sits for long periods of time. I simply pop it in the refrigerator to keep it cool until it’s time to eat! If this jicama slaw scares you a bit then try a simple one like this vinegar based coleslaw which would go awesome with this salmon burger!
HOW TO MAKE THE DRESSING
This dill dressing recipe could not be easier or more delicious! It is creamy, full of flavor and honestly would go amazing as a sauce in addition to it being a dressing. Start making this dill dressing by whisking together some mayo, whole grain mustard, Dijon mustard, apple cider vinegar, chopped fresh dill and then finely some sea salt and fresh cracked pepper.
Give this mixture a little whisk until it is combined and emulsified and let it chill in the refrigerator until it is ready to be dumped all over that tasty jicama coleslaw you made.
HOW TO MAKE THE SALMON BURGERS
When it comes to making these, you have to start with really good salmon, which means you need to be buying wild caught. It’s salmon in its purest freshest form without any funky chemicals or weird farm ponds it grew up in. The taste is incredibly noticeable and will make these burgers that much better.
Be sure to remove the skin of the fish first before adding it to a food processor along with some sweet onions, garlic, lemon juice, capers, Dijon mustard, an egg, salt and pepper and pulse this goodness up!
Now, you don’t want this batter to be as smooth as a paste so if you get some chunks in there that are up to ¼” inch in size you are good! I mean come on, getting a huge chunk of salmon in there would be amazing! So now that you’ve got this delicious salmon burger batter, it needs to be helped out with some breadcrumbs. I decided to add in some crushed butter crackers instead because well, why not?
It adds huge flavor to these and you will see once you make them. Form the burger patties and fry them up in a bit of oil on a griddle or in a pan for about 5 to 6 minutes per side or until golden brown and cooked through out!
From there you want to serve these tasty salmon burgers up on a toasted bun with some arugula and then topped off with the jicama coleslaw tossed in the dill dressing and boom!!!!
MORE AMAZING BURGER RECIPES
If you love this salmon burgers recipe then you will really love my other burger recipes as well.
- Classic Cheeseburger Recipe on Brioche
- Black Bean Burger Recipe
- Mediterranean Turkey Burger
- Mini Ramen Burger Sliders
- Crispy Fish Burger – from Kitchen Sanctuary
Salmon Burgers Recipe with Jicama Coleslaw and Dill Dressing
For the Salmon Burger:
- 1 pound of skinless fresh wild caught salmon
- ¼ peeled sweet onion
- 1 garlic clove
- 1 egg
- juice of 1/2 lemon
- 1 tablespoon of capers
- 1 tablespoon of Dijon mustard
- 40 finely crushed butter crackers
- sea salt and fresh cracked pepper to taste
- oil for sautéing
- 6 toasted buns
- 2 cups of arugula
For the Slaw:
- 2 cups of sliced green cabbage
- 1 cup of sliced red cabbage
- 1/2 cup of sliced green onions
- 1 peeled and thinly sliced red bell pepper
- ½ peeled and thnly sliced green bell pepper
- 1 medium sized peeled and thinly sliced jicama
- 1/2 cup of mayonnaise
- 1 tablespoon of grainy mustard
- 1 tablespoon of dijon mustard
- 3 tablespoons of apple cider vinegar
- 1 tablespoon of chopped fresh dill
- ½ teaspoon of sugar
- sea salt and fresh cracked pepper to taste
- Salmon: Add the salmon, onion, garlic, egg, lemon juice, capers, mustard, salt and pepper to a food processor and blend until it becomes slightly chunky but smooth.
- Once it is processed, form 5 to 6 salmon patties and set aside.
- Next add some oil to a hot griddle or sauté pan over medium-high heat and add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked through out. Keep warm.
- Coleslaw: In a large bowl mix together cabbages, green onions, jicama, and bell peppers.
- In a separate bowl whisk together mayonnaise, mustards, vinegar, dill, sugar, salt and pepper. Once whisked together fold the mayonnaise mixture into the vegetables and mix thoroughly. Adjust the seasonings with salt and pepper and chill.
- To Plate: Place the salmon burger on the toasted bun with some arugula leaves and top off a salmon patty and with the coleslaw.
- fire up your griddles because these delicious salmon burgers are loaded up with a homemade jicama coleslaw and a dill dressing on toasted buns!