Salmon Burgers
- August 3, 2024
- 0 / 5
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/SALMON-BURGERS5.jpg)
Salmon Burgers are a wonderful choice when you want to lighten things up a bit! Delicious and flavorful, these easy burgers are spiced with Old Bay seasoning and topped with melty Havarti dill cheese and caramelized onions. Sandwiched in a brioche bun, it doesn’t get much better!
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/SALMON-BURGERS4-600x400.jpg)
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/SALMON-BURGERS1-600x400.jpg)
With a food processor, these burgers become a snap to make. Dice up salmon and place it into the processor. Pulse it until the salmon is broken down into 1/8-inch pieces. This will take about 15 pulses. Transfer 3/4 of it to a large bowl and pulse the remaining 1/4 salmon into a paste.
Combine the paste, seasonings, lemon juice and chives to the salmon chunks and mix until it’s combined.
Form the salmon into 4 patties and then refrigerate.
While the patties are chilling, make the Old Bay Mayonnaise. Stir together all of the ingredients and set aside (or refrigerate, if it’s going to be a while before you use it).
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/SALMON-BURGERS3-600x400.jpg)
Heat the oil in a large skillet and add the salmon patties. Cook them until they are golden brown on the bottom. This will take about 3 minutes. Flip them, add a slice of cheese and then cook until they are golden brown on the bottom, about 2-3 minutes more.
You can also make them on the grill, following the same timing as a skillet.
Spread some of the Old Bay Mayonnaise on the cut sides of the buns. Add the burgers, top with caramelized onions, avocado and the top bun. Enjoy!
![](https://thefancypantskitchen.com/wp-content/uploads/2024/08/SALMON-BURGERS5-600x400.jpg)
Share Your Thoughts...
Salmon Burgers
Makes: 4 servings
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Ingredients
- 1 & 1/4 pounds salmon, skin removed and cut into 1-inch pieces
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp Old Bay seasoning
- 1 tbsp mustard powder
- 1 tbsp lemon juice
- 2 to 3 tbsp minced chives or green onions
- 2 tbsp vegetable oil
- 4 slices Havarti dill cheese
Old Bay Mayonnaise:
- 1/2 cup mayonnaise
- 1 tbsp minced chives
- 2 tsp Old Bay seasoning
- 2 tsp lemon juice
For Serving:
- 4 brioche buns, toasted
- 1 cup caramelized onions (see Chef’s Note)
- 1 avocado, sliced
Instructions
To make the salmon burgers, add the salmon to the base of a food processor and pulse 15 times until broken down into 1/8-inch pieces. Transfer 3/4 of the shredded salmon to a large bowl and pulse the remaining salmon until a paste forms, about 15 more times. Add the salmon paste, onion powder, garlic powder, Old Bay seasoning, mustard powder, lemon juice, and chives to the salmon chunks and mix until combined.
Line a plate with parchment paper. Divide the salmon mixture into 4 equal patties. Cook immediately or cover and place in the refrigerator for up to 24 hours.
Heat the oil in a large skillet over medium heat. Add the salmon patties and cook until golden brown on the bottom, about 3 minutes. Flip and add a piece of cheese on top of each patty, then cook until golden brown, 3 minutes more. Be careful not to overcook the salmon.
Meanwhile make the Old Bay Mayonnaise. In a small bowl, stir together the mayonnaise, chives, Old Bay seasoning, and lemon juice.
Spread the Old Bay Mayonnaise on the cut sides of the buns. Add the salmon burgers, cheese-sides up, to the bottom buns. Top with caramelized onions, avocado, and top buns.
To make these burgers on the grill: Preheat your grill to medium heat. Add patties to the grill and cook, until golden brown on the bottom, 2-3 minutes. Flip and add a piece of cheese on top of each patty, then cook until golden brown, 2-3 minutes more. Be careful not to overcook the salmon.
Note: If you freeze your patties, cook them for about 5 minutes per side.
Chef’s Note:
For caramelized onions, heat 2 tbsp unsalted butter and 2 tbsp extra-virgin olive oil in a non-stick skillet. Once melted and 1 & 1/2 pounds thinly sliced yellow onions and cook, stirring often, until softened and translucent. Reduce heat to medium-low and continue cooking onions in a single layer until golden and caramelized, about 45-60 minutes. If they brown too quickly and 1 tbsp of water at a time until they stop browning and return to caramelizing. Taste and add salt as needed. Stir in brown sugar, if desired.
Recipe by The Modern Proper
Ingredients
You May Also Like
![Pulled Pork with Tangy Barbecue Sauce](https://thefancypantskitchen.com/wp-content/uploads/2020/09/IMG_3100-2-260x286.jpg)
Leave a Review