Delicious homemade salmon burgers recipe that are quick and easy to make.
After the holidays, or on a busy day, the last thing I want to do is fuss in the kitchen over elaborate meals. These salmon burgers are ready to eat in under 30 minutes and taste fantastic with a wee curry kick.
Those with dietary restrictions can make a few simple adjustments to bring these burgers in line without sacrificing flavour. For gluten-free burgers replace the panko breadcrumbs with your favourite gluten-free version (and use gluten-free buns of course). Pescatarians can replace the mayo with a vegan variety, or replace it with a tablespoon of avocado oil and a 1/8 teaspoon of Dijon mustard.
I love to top these with avocado slices, coleslaw, and sprouts. What will also work wonderfully on these salmon burgers is my apple and pear relish, which has a similar curry kick.
(Makes 4 servings)
1 pound salmon fillet, skinless
1 shallot, finely diced
1/3 cup panko breadcrumbs
1 tablespoon low-fat mayonnaise
1 tablespoon fresh parsley, finely chopped
1 tablespoon apple cider vinegar
1 teaspoon curry powder
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon avocado oil
In a food processor, add about 3/4 of the salmon and pulse to purée. Add the breadcrumbs, mayonnaise, shallot, parsley, apple cider vinegar, curry powder, salt, and ground black pepper then blend until well mixed. Add the remaining salmon and pulse until just chopped and combined.
Form the salmon mixture into 4 patties roughly 1/2-inch thick.
In a large, non-stick pan over medium-high heat, add the avocado oil. Once the oil is hot, add the salmon patties to the pan and cook for 3 to 4 minutes per side until both sides are browned and the patties are cooked thoroughly.
Prepare buns of your choice and toppings as desired and serve.
Nutritional Information Per Serving:
total calories = 237.5 | total fat = 7.48g | saturated fat = 0.88g | cholesterol = 65.5mg | sodium = 498.25mg | net carbohydrates = 14.95g | dietary fibre = 1.25g | sugars = 1.41g | protein = 25.96g