I am seriously appalled that it’s taken me this long to write a recipe for salmon burgers.
You have my humble apologies.
But, I guess that’s what New Years aspirations are all about, right? Setting new goals. Raising the bar. Raising the roof, even. ‘Cuz you know me…I do the cookings and the dancings. At the same time. Hollah!
Anyway, back to the burgers. These were actually invented back in the olden days (like 4, 5 months ago, give or take) when Michigan folk could comfortably enjoy a leisurely afternoon relaxing on a chaise amidst mosquitoes and carpenter bees, all the while reveling in the warmth of the late Summer sun. That seems like a distant memory, now. Especially as I peer out the window. Bleak.
Last Summer, these were simply salmon cakes — light and flavorful. But, today, I’ve tweaked them just a bit to make them slightly heartier to get us through the rough colder months. Sandwiched between two crunchy pieces of bread and layered with punchy red onions and peppery arugula, these salmon burgers really pack a punch. And they couldn’t be any easier to make. Here’s how:
Zesty Salmon Burgers
Prep Time: 15 minutes
Cook Time: 20 minutes
For the broiled salmon:
2 salmon filets; skin removed
1 T. unsalted butter; melted
1 t. lemon juice
Salt and pepper
For the burgers:
¼ medium red onion; chopped finely
¼ C. corn kernels
2 T. mayonnaise, preferably homemade
8 squirts sriracha sauce*
1 whole egg
2 T. bread crumbs
Salt and pepper
For the sauce:
¼ C. mayonnaise
1 T. lemon juice
4 kaiser rolls; toasted
Mache or arugula leaves
Red onion; sliced thinly
*Find this spicy hot sauce in the Asian section of your local grocer’s ethnic aisle
Set your oven rack to its highest level and turn the broiler on.
Place two salmon filets in the middle of a baking sheet. Generously season with salt and pepper. Using a pastry brush, paint the salmon with butter, then drizzle lemon juice on top. Put the salmon in the oven and bake until slightly golden brown and just cooked through, about 8 minutes.
When the salmon is done cooking, set aside to cool slightly.
Meanwhile, put the chopped red onion, corn kernels, mayonnaise, sriracha sauce, egg, and bread crumbs into a medium-sized bowl. Once the salmon has cooled down, shred it roughly with a fork. Add shredded salmon to the bowl with ingredients. Mix to combine. Add salt and pepper.
Begin to form the patties in your hands and set aside.
Heat a non-stick skillet over medium-high heat with vegetable oil. When the pan is hot, gently place the salmon patties onto it, allowing to cook for about 6-7 minutes on one side, until golden brown, and then gently flipping over to cook on the other side, about another 5 minutes.
Set the cooked salmon patties to the side.
Prepare the sauce by combining the mayonnaise and lemon juice together.
Assemble the zesty salmon burgers by slathering the mayo sauce on the bottom bun, putting the salmon patty over that, then topping with red onions and mache/arugula leaves. Finish with the bun.