This delicious salmon burger recipe is seasoned to perfection and served on a toasted bun with fresh arugula and an amazing creamy coleslaw.
Servings: 6
Prep Time: 25 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 45 minutesminutes
Ingredients
For the Slaw:
1/2cupof mayonnaise
1tablespoonof grainy mustard
1tablespoonof dijon mustard
3tablespoonsof apple cider vinegar
1tablespoonof chopped fresh dill
½teaspoonof sugar
2cupsof sliced green cabbage
1cupof sliced red cabbage
1/2cupof sliced green onions
1peeled and thinly sliced red bell pepper
½peeled and thinly sliced green bell pepper
1medium-sized peeled and thinly sliced jicama
sea salt and fresh cracked pepper to taste
For the Salmon Burger:
40finely crushed butter crackers
1poundof skinless fresh wild caught salmon
¼peeled sweet onion
1garlic clove
1egg
juice of 1/2 lemon
1tablespoonof capers
1tablespoonof Dijon mustard
sea salt and fresh cracked pepper to taste
oil for sautéing
6toasted buns
2cupsof arugula
Instructions
In a medium-size bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.
In a large bowl mix together the cabbages, green onions, jicama, and bell peppers. Set them aside.
In a separate bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.
Place the butter crackers to a food processor and process on high until they are like crumbs. Set them aside.
Add the salmon, onion, garlic, egg, lemon juice, capers, mustard, salt, and pepper to a food processor.
Blend on high speed until it becomes slightly chunky but smooth.
Once it is processed, transfer the mixture to a large bowl and fold in the cracker crumbs using a rubber spatula until they are mixed in.
Form the batter into 6 salmon patties and set aside.
Next, 3 to 4 tablespoons of oil to a hot griddle or sauté pan over medium-high heat.
Add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked throughout. Keep Them warm.
Bring back the creamy dill dressing and vegetables and pour the dressing over the vegetable coleslaw and gently mix until combined.
Adjust the seasonings with salt and pepper. There should be plenty of coleslaw leftover to serve as a side alongside the main salmon burger recipe.
Place the salmon burger on the toasted bun with some arugula leaves in-between the bottom and salmon and top off a salmon patty and with the coleslaw.
Notes
Make-Ahead: These salmon burgers are meant to be eaten as soon as they are finished cooking.How to Store: Keep the salmon and toppings separate and covered in the refrigerator for up to 4 days. The salmon burgers by themselves will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.How to Reheat: Add the desired number of salmon burgers to a 13×9 casserole dish and cover it with foil or a lid. Bake in the oven at 350° for 8-12 minutes or until warm.I prefer olive oil or healthier high-smoke point oil when frying these salmon burgers.You can also roll the butter crackers in a plastic zip bag using a rolling pin until finely crushed.If you do not have a food processor, the only option would be to mince everything with a chef's knife finely.You can substitute daikon radish for jicama if it is not available.