Salmon Burgers
My girl Katie sent me this recipe after she made me these delicious salmon burgers on the 4th of July. I wanted the recipe for myself, and figured I’d share it with you too. There are so many ways you can customize this to your preferences — but the basics can be found below.
Makes 4 burgers
INGREDIENTS
1 lb. wild caught salmon
2 eggs
1-2 green onions, chopped (keep the green and white parts)
1/3 cup panko bread crumbs or crushed crackers of choice (easy to make these gluten free)
Avocado Oil
Garlic salt
Ground pepper
*Recommended toppings: sliced avocado, havarti cheese slice, Sir Kensington’s chipotle mayo.
*Recommended buns: brioche or pretzel
*If you opt for crushed crackers, use a food processor to finely break them down
DIRECTIONS
Step 10
You can also grill the salmon patties! We recommend using foil on top of the grate to avoid the burgers breaking and falling through, but they should be sturdy enough!
Preheat oven to 350 degrees F
Place salmon on foil and cover with avocado oil. Sprinkle with garlic salt and ground pepper
Bake for 14-16 minutes or until cooked through
Let salmon cool for 15 minutes
Transfer salmon into a mixing bowl. Separate and dispose of salmon skin.
Using two forks, shred the salmon finely
Mix in eggs, green onions and panko/crushed crackers until all ingredients are evenly distributed.
Add garlic salt and ground pepper as desired
Form the salmon mixture into four separate patties
Spray/coat your frying pan with avocado oil and heat over stove
Place patties into the heated pan and heat for 4-5 minutes on each side, they should look nice and toasty brown on both sides
Add whatever toppings you like & serve on your bun of choice.
Enjoy!
