I finally perfected a healthy salmon burger recipe and burgers were to die for! Like those wild salmon burgers from Costco but even better. The best part that homemade burgers contain all ingredients I have control over: wild sockeye salmon (use any, especially affordable pink would be great), red lentils, Dijon mustard, parsley, onions blah-blah-blah. All organic, fresh and the way I like it.
Not that Costco salmon burgers are the worst, they are not. In fact, let’s face it – we all gotta eat, at the end of the day. If you are a mom you need to have a backup plan which is pre-cooked meals in a freezer. So, I found those burgers made with wild salmon, processed in China and fried in GMO canola oil were one of my back up plans (check our my complete Costco shopping list).
Because it is life and at least they are made with wild salmon and no preservatives and other crap. But if you have time, you can make this wonderful healthy salmon burger recipe at home. They were so delicious, to die for. And so quick.
So, what is up with lentils? The same thing that is up with sweet potato burger. I used red lentils instead of breadcrumbs to save on cost. Salmon is pricey, not to mention red lentils are the same colour as salmon. You can barely taste lentils, I promise.
I promised this recipe when I posted Black Bean Zucchini Burger and finally here it is. I apologize if it took me a bit too long. Truth is I have a deep freezer full of various salmon but I do not love to process it. Making burgers for me is quite a process. I wish I could go to a local seafood shop, point my manicured finger on a cleaned fillet, bring it home, cut and voila. Only in movies or for people with paid off mortgages.
Because we are trying to save money, my salmon fillets have bones, skin on and now as I’m getting low on supplies at the beginning of a new fishing season, Ziplock bags with salmon are stuck to the freezer walls. So, for me cooking salmon is an adventure. But long live Ukrainian frugality.
I honestly had no plan what to serve the burgers with. Since we live in America and everything looks better when it’s bigger. And I gotta compete with Wendy’s burgers and convince you that mine are even better, so the looks gotta deliver. I decided to make Mango Slaw because fish and slaw and mango are another North American thing. Which tastes good, I admit. In Ukraine, nobody would ever think to mix fruit with seafood.
Since I had a box of mangoes from Costco (long live this store), Mango Slaw was a no brainer. It was amazing without any oil as mangos were ripe and juicy. Kids licked the plates and ate everything to a last bit. Wow, doesn’t happen that often lately as I have been stuffing them with veggie dishes from the farmer’s market. You know, how kids eat zucchini mac and cheese and eggplant vindaloo curry. No worries, kids, Fall is just around the corner. We will be back to green smoothies regularly which they don’t seem to mind. And you will be back to school (counting my days)!!!
Enjoy the salmon burgers!Print
Healthy Salmon Burger Recipe
- 1/2 cup red lentils, uncooked
- 3/4 cup water
- 2 lbs salmon fillets, cubed*
- 1 medium onion, cubed
- 2 large garlic cloves
- 1 egg, large
- 2 tbsp Dijon mustard
- 3 tbsp parsley, finely chopped
- 1 tsp salt
- 1/4 tsp black pepper, ground
- 2 tbsp coconut or avocado oil
- 10 whole wheat burger buns and/or lettuce leaves (I used Food for Life)
- Mango Slaw
- In a small pot, add lentils and water, cover and bring to a boil. Reduce heat to low and cook for 10-12 minutes or until water has evaporated. Set aside.
- In the meanwhile, add salmon to a food processor and pulse a few times until it has a finely chopped texture. Do not over process into fine mush. Transfer to a large bowl.
- Add onion and garlic to a food processor and process until finely chopped, stopping and scraping the sides of the bowl. Transfer to a bowl with salmon along with cooked lentils, egg, Dijon mustard, parsley, salt and pepper, and mix well.
- Preheat large non-stick skillet on medium heat and swirl about 1 tbsp of oil to coat. Pack 1/2 cup measuring cup with salmon mixture, using your hands form into a patty and place carefully on a skillet. Add as many patties as skillet can fit and cook for 8 minutes or until white edges appear. Carefully flip and cook for another 5 minutes. Repeat with remaining mixture, cooking in batches and adding more oil.
- In the meanwhile, prepare Mango Slaw. To serve, place hot salmon patty on a warmed up bun or lettuce leaves (my choice) and top with slaw.
Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.
*I used sockeye salmon. Use any wild species like pink (the cheapest one), coho, spring etc. Avoid farmed (Atlantic) salmon.
Nutritional Info – Salmon Patty Only
Servings Per Recipe: 10
Amount Per Serving = 1 patty:
Total Fat: 11.5 g
Cholesterol: 74.8 mg
Sodium: 356.3 mg
Total Carbs: 5.2 g
Dietary Fiber: 2.0 g
Protein: 21.5 g
WW Points+: 5