Salmon Hamburger

Recipe from Anastacia Brown

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Cooking time: 45 min

Servings 4

For those seeking a healthier option or a seafood twist on the classic burger, the salmon burger is an excellent choice. It's versatile enough to be enjoyed at a summer cookout or as a quick meal on a busy weeknight. Not only is it delicious, but it's also packed with beneficial omega-3 fatty acids, making it a nutritious option for the entire family to enjoy.

Salmon

15 oz.
Bread crumbs

0,5 cup
Celery

1,5 oz.
Egg

1 piece
Mustard

1 tbsp.
Lemon juice

1 tsp.
Black pepper

a pinch
Hamburger buns

4 pcs.
Lettuce

8 leaves
Tomatoes

2 pcs.
Red onion

1 piece

Calories

250 kcal
Protein

14 g
Fat

5 g
Carbohydrates

32 g

Begin by cutting the fresh salmon into small pieces and transferring them to a food processor. Then, pulse the salmon until it is ground. In a spacious bowl, mix the ground salmon with breadcrumbs, celery leaves, an egg, mustard, lemon juice, salt, and black pepper, and stir until everything is thoroughly combined. Separate the mixture into four equal parts and shape each section into a patty.
Before cooking, heat up a grill to a medium-high temperature. Brush the grill with oil and place the salmon patties on it. Cook each side for approximately 3–4 minutes or until the patties are thoroughly cooked. As a final touch, toast the hamburger buns.
To assemble the hamburger, put a salmon patty on each bun and add lettuce, tomato, and red onion slices. Additional toppings are not obligatory as the salmon patty is already packed with flavorful ingredients. Additionally, the onion slices will add more taste to the hamburger.

Choose fresh salmon. Fresh salmon will provide the best flavor for your burger. Make sure to remove the skin and bones before processing the fish.
Keep the patties cold. After shaping the patties, refrigerate them for at least 30 minutes before cooking. This will help them hold together and prevent them from falling apart on the grill.
Don't forget to oil the grill grate. It will prevent the salmon patties from sticking to the grill.