Seared Salmon Burgers with Light Tartar Sauce
When I was describing these burgers to my sister she was making little "Ummmm" noises, and when I asked her what that was about, she said, "I don't like canned salmon". NO CANNED SALMON HERE! These seared salmon burgers from The Perfect Pantry are made with beautiful wild, raw salmon fillets. They're a cinch to put together, super flavorful, and a fantastic vehicle for my favorite tartar sauce. They cook up quickly and pair perfectly with just about any side - they're a fantastic weeknight dinner. I served these on brioche buns with avocado, but they'd be great on a bed of greens or in a salad, if you're not into the bun idea. They're a great alterna-burger for pescetarian dinner guests or those that avoid red meat. I always have salmon fillets in my freezer, so these are a great last-minute dinner - in other words, these burgers are an epic win, and you should make them immediately!
Fresh Salmon Burgers with Light Tartar Sauce
adapted from The Perfect Pantry
- 3/4 lb skinned salmon fillet, cubed
- 1 tsp Dijon mustard
- 1 tsp mayonnaise (or Greek yogurt)
- 1 green onion, cut into 1/2" pieces
- 1/4-1/2 red, orange, or yellow bell pepper (depending on the size of your pepper - I used 1/2 of a small pepper)
- 1 1/2 tsp capers, drained and rinsed
- 1/4 cup panko bread crumbs
- 1/4 tsp freshly ground black pepper
- 1/4 tsp Kosher salt
- 1/2-1 tsp Tabasco sauce (if you like 'em hot)
- cooking spray
- your favorite burger toppings (I used avocado, lettuce, tomato, and onion)
- 4 brioche burger buns
- light tartar sauce
- In the bowl of a food processor toss 1/3 of the salmon along with the mustard, mayonnaise, green onion, bell pepper, capers, and panko. Pulse for about 5 seconds, until the mixture turns into paste. Add the rest of the salmon, the Tabasco, and salt and pepper and pulse for another few seconds. You want a few chunks or larger pieces of salmon, so don't overprocess here - just pulse until everything's incorporated.
- Using a food scale, divide the salmon mixture into 4 equally sized patties. Put them on a plate and cover with plastic wrap - refrigerate for 15-30 minutes to let them firm-up.
- Preheat a large nonstick skillet (or flat griddle) over medium heat. Spray with cooking spray, and cook burgers for about 2-3 minutes on each side, depending on the thickness of your burgers. Don't overcook - slice one open to peek inside if you need to - you're looking for no raw bits, but a darker pink, rare salmon burger is preferable to an overcooked hockey puck!
- Lightly toast buns in the same pan or griddle and then slather toasted buns with tartar sauce. Top with desired toppings and salmon burgers. Serve with more Tabasco!