# The Ultimate Salmon Burger (30 Minutes!)

Cuisine: western · Time: 30 minutes · Servings: 4

## Ingredients

- 1 lb boneless, skinless salmon, cut into 1- to 2-inch pieces
- 2 stalks green onion, trimmed and thinly sliced ((2 scallions yield ~1/2 cup or 42 g))
- 1/3 cup loosely packed fresh basil
- 1/3 cup panko breadcrumbs
- 2 Tbsp lemon juice
- 1 ½ Tbsp mayonnaise  ((egg-free as needed))
- 2 tsp Dijon mustard
- 1/2 tsp sea salt
- Avocado oil ((or other neutral, high heat oil // for cooking))
- 2 Tbsp honey
- 1/2 tsp red pepper flakes
- 1/2 tsp rice vinegar
- Quick Kale Apple Slaw ((optional // or sub baby arugula, lettuce, or other greens))
- Hamburger buns
- Mayonnaise ((egg-free as needed))
- Sliced tomato
- Sliced avocado ((optional))

## Steps

1. SALMON PATTIES: In a food processor, blend 1/3 cup (67 g) of the salmon into a smooth paste, scraping down the sides a few times.
2. Add the remaining salmon pieces, sliced green onions, basil, breadcrumbs, lemon juice, mayonnaise, mustard, and salt. Pulse until the salmon breaks down a bit and the mixture is cohesive, mixing it with a rubber spatula every 2-3 pulses. It took us about 20 pulses total to achieve the consistency we were after.
3. Divide the mixture into 4 equal patties (~1/2-3/4 cup mixture per patty) and place on a plate. If they’re too wet/have trouble forming, you can add more breadcrumbs a little at a time until they’re easy to form. Optional: Chill for 10 minutes (or as long as overnight) — this can help the burgers hold their shape, but we didn’t find it necessary.
4. KALE APPLE SLAW: prepare the kale apple slaw (if using). Or for a shortcut, you can sub baby arugula, lettuce, or other greens — just wash and pat dry.
5. When ready to cook the burgers, heat a thin layer of oil in a large cast iron or non-stick skillet over medium heat. Once hot, add the salmon burgers and cook until browned and cooked through, 3-4 minutes per side. Alternatively, cook them on a well oiled grill or grill pan.
6. QUICK SWEET CHILI SAUCE: To a small bowl, add honey, red pepper flakes, and rice vinegar and stir to combine. Set aside.
7. Serve the burgers on toasted buns. Our recommended layering technique: Bottom of bun dressed with mayonnaise, a salmon burger, tomato, sweet chili sauce, kale apple slaw (or greens), avocado, top of the bun. The extra kale apple slaw is great as a side. Enjoy!
8. Store any leftover components separately. Salmon burgers will keep well in the refrigerator for 1-2 days or in the freezer for 1 month. Reheat covered in the microwave or a lightly oiled skillet over low-medium heat until warmed through. Kale apple slaw is best when fresh but keeps for 1-2 days in the refrigerator.

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Source: minimalistbaker — https://minimalistbaker.com/the-ultimate-salmon-burger-30-minutes/
Page: https://findfood.fun/vi/recipes/1319
Language: en (requested translation unavailable)