32m$29.33Salmon Burgers
Pan-seared salmon patties on buns with crisp romaine and a bright lemon finish. These sturdy burgers are simple enough for a relaxed weeknight and satisfying enough for the weekend.
- Energy
- 788 calories per serving
- Protein
- 43.9 g per serving
- Carbs
- 36.6 g per serving
- Fat
- 49.4 g per serving
- Sodium
- 1065 mg per serving
Shopping options
Salmon fillets, skin removed, cut into 1-inch pieces
1.5 Pound
Private Selection® Farm Raised Norwegian Atlantic Skinless Salmon Portion
100%
Olive oil
2 Tablespoon
Kroger® Pure Olive Oil
6%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Mayonnaise
0.33 Cup
Kroger® Real Mayo
15%
Kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Romaine lettuce, shredded
2 Cup
Romaine Lettuce
33%
Panko breadcrumbs
1 Cup
Kikkoman® Panko Japanese Style Bread Crumbs
25%
Hamburger buns
4 Each
Kroger® White Hamburger Buns
6%
Dijon mustard
1 Tablespoon
Kroger® Dijon Mustard
4%
Large eggs
2 Each
Kroger® Grade A Large White Eggs
33%
Lemon, zested and juiced
1 Each
Fresh Organic Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- salmon fillets-1.5 lb
- romaine lettuce-2 cups
- hamburger buns-4 each
- panko breadcrumbs-1 cup
- mayonnaise-0.33 cups
- large eggs-2 each
- olive oil-2 tbsp
- Dijon mustard-1 tbsp
- kosher salt-1 tsp
- lemon-1 each
- black pepper-0.5 tsp
On a cutting board, cut the salmon into 1-inch pieces, zest and juice the lemon, and shred the romaine.
Keep the knife blade angled away from fingers while cutting the salmon and shredding the romaine.
Wash the cutting board and knife after contact with raw salmon before using them for ready-to-eat ingredients.
Add the salmon to a food processor and pulse in short bursts until the mixture is mostly finely chopped with some small pieces remaining, keeping it coarse, not pureed.
Keep hands and utensils clear of the food processor blade until it has completely stopped.
In a mixing bowl, stir together the panko, eggs, 2 tablespoons mayonnaise, Dijon mustard, lemon zest, salt, pepper, and 1 tablespoon lemon juice until evenly combined; fold in the salmon until the mixture is slightly sticky.
Wash hands and utensils after handling the raw salmon and eggs.
Shape the mixture into 4 compact patties about 1 inch thick, then chill for 10 minutes to help them hold together.
Heat the olive oil in a skillet over medium heat until shimmering. Add the patties and cook for 4 to 5 minutes per side, until browned and the centers reach 145°F.
Use caution when adding patties to hot oil to avoid splatter burns.
Cook salmon patties until the center reaches 145°F on an instant-read thermometer.
Transfer the patties to a plate. Place the buns cut-side down in the skillet and toast for 1 to 2 minutes until lightly golden.
Use the spatula carefully around the hot skillet to avoid burns.
Spread the remaining mayonnaise on the buns, add the romaine and salmon patties, then finish each burger with a squeeze of lemon juice and the top bun.
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