The Perfect Salmon Burger
Votes: 4
Time: 1 hour.
Complexity: easily
Quantity: 4 burgers
Complexity: easily
Quantity: 4 burgers
Nutritional value per serving:
Calories 461, total fat 20 G., saturated fats G., proteins 37 G., carbohydrates 32 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 461, total fat 20 G., saturated fats G., proteins 37 G., carbohydrates 32 G., fiber G., cholesterol mg, sodium mg, sugar G.
This burger option will satisfy any fish lover. The salmon pairs perfectly with tartar sauce and arugula. The juicy, tender, and flavorful patty gets a vibrant and delicious flavor from the spices and lemon. And the burger itself looks deliciously grilled.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g salmon fillet, boneless and skinless
- 2 tablespoons Dijon mustard
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp grated lemon zest
- A pinch of cayenne pepper
- 2 green onions, chopped
- 1 cup and 2 tablespoons of breadcrumbs
- 2 tbsp olive oil, plus more for greasing
- 4 hamburger buns, cut in half
- Tartar sauce and arugula, for serving
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Recipes with similar ingredients: salmon, Dijon mustard, breadcrumbs, hamburger buns, tartar sauce, lemon juice, ground cayenne pepper, green onions, arugula
Cooking the dish according to the recipe:
- Cut 3/4 of the salmon fillet into 0.6 cm thick pieces. Place them in a large bowl. Chop the remaining salmon into random pieces; place them in a food processor along with the mustard, mayonnaise, lemon juice, lemon zest, and cayenne pepper. Blend until a paste forms. Transfer the salmon puree to the bowl with the pieces. Add the onion, 2 tablespoons of breadcrumbs, 1/2 teaspoon of salt, and black pepper to taste. Gently mix.
- Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. Using damp hands, form patties 10 cm in diameter and 2 cm thick. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to broil. Spread the remaining 1 cup of breadcrumbs on a plate. Coat both sides of the salmon patties in them. Heat olive oil in a large nonstick or cast iron skillet over medium heat. Add the patties (in batches, if necessary) and cook for 3-4 minutes, until golden brown, adjusting the heat as needed.
- Flip and cook for 3-4 minutes, until the other side is browned and the patties are firm in the middle. Transfer to a paper towel-lined plate; season with salt.
- Meanwhile, place the buns, cut side up, on a baking sheet fitted with a wire rack and toast them for 1-2 minutes. Serve the patties on the buns; top with tartar sauce and sprinkle with arugula.
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