Salmon Burgers

By Ellie

6 Person

35 Minutes

534 Calories

I thought I’d made salmon every way you can make it, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood.

Ingredients

SALMON BURGERS:

4 hamburger buns, split
1/4 tsp. pepper
1/2 tsp. salt
3 garlic cloves, minced
1 tbsp. honey
1 tbsp. reduced-sodium soy sauce
2 tbsp. minced fresh cilantro
3 tbsp. finely chopped shallot
1 tbsp. Dijon mustard
2 tbsp. grated lime zest
1 pound skinless salmon fillets, cut into 1-inch pieces, divided

HONEY MUSTARD:

1 tbsp. honey
1 tbsp. Dijon mustard

SLAW:

1/4 cup lime juice
2 medium ripe avocados, peeled and cubed
1/4 tsp. pepper
1/2 tsp. salt
1 jalapeno pepper, seeded and finely chopped
1/4 cup minced fresh cilantro
1/2 cup thinly sliced red onion
1 cup thinly sliced cucumber
1-1/2 cups thinly sliced fennel bulb
3 cups thinly sliced cabbage

Method

01

Place the first eight ingredients in a large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to cabbage mixture. Refrigerate until serving. In a small bowl, mix honey mustard ingredients.
02

For burgers, place a fourth of the salmon in a food processor. Add lime zest and mustard; process until smooth. Transfer to a large bowl.
03

Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four 1/2-in.-thick patties.
04

On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145℉.
05

Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve remaining slaw on the side.

Related Tags

Salmon Burgers

4.9

( By Ellie )

I thought I’d made salmon every way you can make it, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood.

01 Information

Grade easy
Serving 6 servings
Calorie 534 Kcal
Prep Time 25 Mins
Cook Time 10 Mins
Total Time 35 Mins

02 Ingredients

SALMON BURGERS:

4 hamburger buns, split

1/4 tsp. pepper

1/2 tsp. salt

3 garlic cloves, minced

1 tbsp. honey

1 tbsp. reduced-sodium soy sauce

2 tbsp. minced fresh cilantro

3 tbsp. finely chopped shallot

1 tbsp. Dijon mustard

2 tbsp. grated lime zest

1 pound skinless salmon fillets, cut into 1-inch pieces, divided

HONEY MUSTARD:

1 tbsp. honey

1 tbsp. Dijon mustard

SLAW:

1/4 cup lime juice

2 medium ripe avocados, peeled and cubed

1/4 tsp. pepper

1/2 tsp. salt

1 jalapeno pepper, seeded and finely chopped

1/4 cup minced fresh cilantro

1/2 cup thinly sliced red onion

1 cup thinly sliced cucumber

1-1/2 cups thinly sliced fennel bulb

3 cups thinly sliced cabbage

03 Method

Step 1

Place the first eight ingredients in a large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to cabbage mixture. Refrigerate until serving. In a small bowl, mix honey mustard ingredients.

Step 2

For burgers, place a fourth of the salmon in a food processor. Add lime zest and mustard; process until smooth. Transfer to a large bowl.

Step 3

Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four 1/2-in.-thick patties.

Step 4

On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145℉.

Step 5

Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve remaining slaw on the side.

04 Author