Do you love salmon but feel let down when you eat a salmon burger? I often do… because most are made with fillers, like bread crumbs, which leave them dry and unappetizing. Well here is a recipe that will change your mind about salmon burgers… I promise.
For starters, this recipe begins with a hand chopped Wild Alaskan King Salmon filet. Diced sweet bell pepper and green onions add a touch of flavor, while egg whites and a little cream hold everything together. There are no bread crumbs in this recipe!
The inspiration for these burgers comes from Rick Moonen, owner of RM Seafood at the Mandalay Bay Resort, Las Vegas. Rick is not only one of the nation’s top seafood chefs, he is also a huge advocate for sustainable fishing. You’ve gotta love that…and these salmon burgers. Give them a try and let me know what you think.
And don’t forget the Homemade Green Tartar Sauce!
- 1 lb. Wild King Salmon filet, skin & bones removed
- 1 cup finely diced red and yellow bell pepper
- ¼ cup finely chopped green onion (green parts only)
- 4 Tbsp. heavy cream
- 1 tsp. Tabasco sauce
- 2 tsp. kosher salt
- Fresh ground black pepper
- 1 large egg white
- 2 Tbsp. vegetable oil
- 1 Tbsp. butter, cut into four pieces
- 4 thick slices from a ripe tomato
- micro greens or 4 pieces of leaf lettuce
- hamburger buns, nan bread or pita
- homemade tartar sauce
- Finely chop the salmon filet by hand and place the chopped fish into a large bowl. Add the bell peppers, green onion, cream, tabasco sauce, kosher salt and pepper. Gently stir to combine thoroughly.
- In a small bowl, use a hand mixer or balloon whisk to beat the egg white until very stiff peaks form.
- Use a spatula to gently fold the egg white into the salmon. Do not over mix.
- Form the mixture into four salmon patties, about ½ inch thick. The mix will be a little fragile, so handle the patties gently. Patties can be made ahead and refrigerated for up to 6 hours.
- Preheat the oven to 300 degrees.
- Heat a large, non-stick frying pan over medium high heat and add 1 Tbsp. oil. When oil begins to shimmer, add 2 of the salmon burgers, sliding a piece of butter underneath each one. Cook the burgers until well-browned, about 3 minutes.
- Flip the burgers, reduce the heat to moderate, and cook about three minutes longer. Remove the burgers to a baking sheet and place them in the oven. Wipe the skillet clean and repeat the cooking process with the remaining burgers.
- Once all the burgers are cooked, serve them open faced on your choice of a bun, a nan, or a pita. Top with homemade tartar sauce, a slice of tomato and micro greens.