Ingredients
1 (14 oz.) can salmon, drained completely
1 large egg, lightly beaten
1/2 c. panko bread crumbs
1 clove garlic, minced
Zest of 1 lemon
2 tbsp. lemon juice
2 tbsp. freshly chopped dill
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
Hamburger buns, for serving
Mayonnaise, for serving
Romaine, for serving
Tomato, for serving
Red onion, for serving
Preparation
Step 1In a large bowl, combine salmon with egg, bread crumbs, garlic, lemon zest and juice, dill, Dijon, Worcestershire, and red pepper flakes. Season with salt and pepper and stir until fully combined, then form into 3 or 4 patties.Step 2In a large skillet, heat oil. Add patties and cook until golden, about 4 minutes on each side.Step 3Serve patties on buns with mayonnaise, romaine, tomatoes, and onions.
The secret to our burger here is using canned salmon. Now’s the perfect chance to overhaul the bad reputation canned foods have and prove to y’all just how good canned fish can be! Not only is it fast and convenient, you also don’t have to worry about the fish bones: the canning process makes them as soft and safe to eat as the fish filet itself. Just make sure you are draining your salmon very well before mixing it together with your patty ingredients, or else your patty might be a little hard to shape. If you need a little more holding power, add in a tablespoon more of panko to soak up any excess juices for a perfectly moist burger. Be care not to fidget with the patty too much once it hits the pan, and be gentle with it when flipping! Got leftovers? Store burgers in an airtight container for 3 to 4 days. When ready to reheat, heat a couple teaspoons of oil in a pan over medium heat and cook your burger, flipping occasionally, until warm all the way through. Made these burgers? Let us know how they came out in the comment below!
