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David and I like our burgers… homemade, of course! As soon as the weather starts getting warm, we fire up the BBQ and enjoy them until fall when the temperature drops and gets yucky ⛄. What can I say… we’re fair-weather people!
There are a dozen yummy recipes on the Club Foody website 💻 and they just keep coming (annually). I think of California Burgers, Bison with Bourbon Onion Jam, the Ultimate Cheeseburgers (I’m not joking, they’re incredible!), Mushroom Swiss Burgers, Hawaiian Teriyaki Burgers, and many more.
One that we love making is our Salmon Burgers 🍔! With a lovely mixture and great seasonings, these flavorful finger foods are perfect anytime! They’re super tasty and very satisfying! It’s another way to enjoy this healthy protein…
What you need is fresh salmon but, in the past, I also made it with canned salmon 🥫. The fact that we live right on the West Coast, it’s obvious that we choose fresh catch instead. It just takes an extra step by processing the fish in a food processor.
First, let’s talk about measurements 🧪. I prefer using imperial instead of metric because this is the system I grew up with but for this application, I highly recommend using metric as it’s more precise when it comes to weighing the salmon.
There’s 250 grams of fish that is turned into paste before adding the remaining 500 grams to the food processor. This time, it’s only pulsed until just combined. The mixture needs some texture and if there are little chunks of salmon, it’s okay 😉.
Breadcrumbs, shallots, dill and capers are added to the mix and then hot sauce of your choice. I suggest using Cholula or Valentina instead of Frank’s as both have some zip but are not overly hot to the point to mask the salmon flavor 🐟.
Of course, there’s ground sea salt 🧂 and freshly ground mixed peppercorns (I rarely use black pepper by itself) that goes in these Salmon Burgers. Another one that joins the party is Old Bay seasoning. Did you know you can make this spice blend from scratch and here’s the link… Homemade Old Bay Seasoning
A step I like to do before forming my patties is to take some of the mixture and make a tiny patty. I cook it and then taste it. It’s a helpful way to see if the seasonings are on point – it might need some salt, pepper, Old Bay seasoning, or more lemon juice 🍋…
I like to chill the patties for at least 2 hours but preferably, 5 hours ⏰. What it does is it firms them up which helps to hold their shape when grilling and also allows the flavor to develop. If you’re running out of time, try to chill for 30 minutes as a minimum.
The right temperature to grill them is between 450ºF to 500ºF 🔥. An important thing to do prior to cooking them is to grease the grates with canola oil. It prevents the patties from sticking and also it makes beautiful grill marks on them.
To assemble these hand-held sandwiches, I spread some of my Tartar Sauce on the bottom and tops of brioche buns before placing some Boston lettuce. Then comes the patty followed by a slice of tomato 🍅 and topped with a few onion rings… pure yumminess between two buns!
Juicy and amazingly tasty, these colorful Salmon Burgers are ideal for summer and early fall cookout! They’re easy to make 👩🍳👨🍳 and a delicious change from regular beef burgers. Before cold weather and snow come, try these out… you’ll love them!
Bon Appétit! 🍽
Check out these other great BBQ & grilling recipes… 😀
– Boti Kebabs
– Elotes • Grilled Mexican Street Corn
– Coffee Cocoa Pork Tenderloin
– Huli-huli Chicken
– Tomates à la Provençale (Tomatoes Provencal)
– Canadian Smoky Pork Ribs
– Blackened Grilled Fish
– Shish Tawook
– Shrimp Sliders
and for even more fish recipes 🐠, click on this link… Recipe Category • Fish & Seafood
For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/salmon-burgers/
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
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