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Salmon Burgers

5 from 2 reviews

Easy and healthy Salmon Burger Recipe with crunchy mango slaw and one secret ingredient to replace breadcrumbs and stretch teh meat. Your kids will lick the plates!

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10 patties 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: American Ukrainian
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Ingredients

  • 1/2 cup red lentils, uncooked
  • 3/4 cup water
  • 2 lbs salmon fillet, 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
  • Mango slaw

Instructions

  1. In a small pot, add lentils and water, cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Set aside.
  2. In the meanwhile, add salmon to a food processor and pulse a few times until it has finely chopped texture. Do not over process into fine mush. Transfer to a large bowl.
  3. Add onion and garlic to a food processor; process until pureed, 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. Then mix well using your hands.
  4. 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 4 minutes or until white edges appear. Carefully flip and cook for another 4 minutes. Repeat with remaining mixture, cooking in batches and adding more oil.
  5. In the meanwhile, prepare Mango Slaw.
  6. To serve, place warm salmon patty on a bun or lettuce leaves (my choice) and top with a 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.

Notes

I used sockeye salmon. Use any wild species like pink (the cheapest one), coho, spring etc. Avoid farmed (Atlantic) salmon.

I’m pretty sure you could grill salmon burgers if you handle them gently, clean and oil grill well or use a grilling silicone mat.

 Did you make this recipe? Please give it a star rating in the comments.