Simple Salmon Burgers:
I love homemade burgers. So much I’ve actually broken my own rule about not acquiring any more kitchen utensils and bought myself a set of chef’s rings which are perfect for making neat burgers of all varieties. As it’s National Burger Day on 23rd August, I thought I’d try my hand at making a salmon burger – one of the few ‘variations on a burger’ that haven’t appeared on London-Unattached to date and I have to confess I’m really rather pleased with the results which at least pretend to be healthy (till you add mayo and a burger bun of course!)
The other source of inspiration for this recipe was a pack of salmon offcuts (fresh, not smoked) which were clearly intended for making burgers or fishcakes. Although the flesh wasn’t finely minced, it was definitely not chunky enough for a fish pie or for skewers. So, burgers it was!
With a 300g pack of salmon, I reckoned on making 3 salmon burgers. And, as my preference for brioche burger buns (no, I don’t make my own) come in packs of four, I decided that one would be used to make the breadcrumbs you need with a fish burger to give it a bit of extra body. These burgers freeze very well – and you can cook them from frozen too. They are perfect to keep as a quick supper standby. You could probably enjoy them without the burger bun too, for a healthier low calorie and low carb option. I’m not convinced a salmon burger would work on the barbecue without the aid of one of those grill cages. But, I’m more than happy to be proven wrong!
Here’s how I made my burgers
- 300g salmon offcuts
- 1 medium egg
- 50g fresh breadcrumbs
- A handful of soft herbs of your choice. I used chives, tarragon sorrel and parsley and would recommend including chives for a mild 'onion' taste and sorrel for a lemony flavour.
- Salt and pepper to season
- 3 burger buns of your choice
- Butter and oil to cook
- 1 tomato
- 1 small avocado
- A handful of salad leaves
- 1 tablespoon mayonnaise. I used a spicy sriracha mayo
- 1 lemon cut into quarters
- Finely chop the soft herbs
- Finely chop the salmon and remove any remnants of skin and bones
- Put the herbs and chopped salmon in a bowl and break the egg in.
- Season well with salt and pepper
- Mix well with your hands
- Add the breadcrumbs, mixing till it is dry enough to form into patties
- Make your burgers - I found this mixture made three generous salmon burgers
- Put them on a silicon sheet covered baking tray in the fridge and chill for at least 30 minutes
- Melt some butter and cooking oil in a frying pan and slide in the burgers.
- Cook for 5-7 minutes on each side, till they are nicely golden on the outside and opaque through. You should be able to tell when they are ready by spotting white protein on the sides of the burgers
- Grill the burger buns
- Make up the burgers with salad leaves topped with the salmon patties, topped with sriracha, topped with tomato and avocado.
Just in case you are looking for something other than a salmon burger here are a few ideas.
For the vegetarians, you could try my simple portobello mushroom burger. It’s remarkably low in calories and really delicious.
Or if you are of a more carnivorous inclination, how about this delicious spicy lamb burger with blue cheese. The piquant cheese really offsets the sweet lamb perfectly.
And finally, how about the juiciest homemade beef burger? This easy recipe uses mayonnaise to help add moisture to the beef patty – it’s utterly delicious and much better than anything you can buy readymade.
Happy National Burger Day – whether you are vegetarian, pescatarian or a meat eater, there are some great options for you.
Meanwhile, why not pin the recipe for easy salmon burgers for later