PlumTally

Recipe combo

Salmon 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.

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Ingredients and instructions

Servings
4
Total time
32 min
Prep
20 min
Cook
12 min

Ingredients

  • 1.5 Pound Salmon fillets, skin removed, cut into 1-inch pieces - 1 1/2 pounds (680 g), Skin removed and cut into 1-inch pieces; about 680 g.
  • 1 Cup Panko breadcrumbs - 1 cup (60 g), About 60 g.
  • 2 Each Large eggs - 2 (count)
  • 0.33 Cup Mayonnaise - 1/3 cup (80 ml), Use 2 tablespoons in the patty mixture and the remaining mayonnaise for spreading on the buns.
  • 1 Tablespoon Dijon mustard - 1 tablespoon (15 ml), About 15 ml.
  • 1 Each Lemon, zested and juiced - 1 (count), Zest and juice are used in the patties and for finishing the burgers.
  • 1 Teaspoon Kosher salt - 1 teaspoon (6 g), About 6 g.
  • 0.5 Teaspoon Black pepper - 1/2 teaspoon (1 g), About 1 g.
  • 2 Tablespoon Olive oil - 2 tablespoons (30 ml), About 30 ml.
  • 4 Each Hamburger buns - 4 (count)
  • 2 Cup Romaine lettuce, shredded - 2 cups (100 g), About 100 g.

Instructions

  1. Prepare salmon, lemon, and lettuce

    1. On a cutting board, *cut the salmon into 1-inch pieces*, *zest and juice the lemon*, and *shred the romaine*.

  2. Chop the salmon

    2. 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*.

  3. Mix the patties

    3. 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*.

  4. Shape and chill

    4. Shape the mixture into *4 compact patties* about 1 inch thick, then *chill for 10 minutes* to help them hold together.

  5. Pan-sear the patties

    5. 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.

  6. Toast the buns

    6. 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*.

  7. Assemble the burgers

    7. 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*.