Salmon Burgers

By Ellie

4 Person

40 Minutes

0 Calories

Keep canned salmon on hand and you’ll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder for the patties, and as an irresistible topping.

Ingredients

For the burgers:

1/3 cup drained roasted red bell peppers, cut into 1/4" strips
4 hamburger buns
2 tbsp. vegetable oil, divided
18 oz. canned salmon, drained, picked through, flaked
1/2 tsp. freshly ground black pepper
1/2 cup plain breadcrumbs

For the red pepper mayo:

1/4 tsp. kosher salt
2 tsp. fresh lemon juice
2 tsp. drained capers
1/4 cup (packed) coarsely chopped and drained roasted red bell peppers
1 cup mayonnaise

Method

01

Make the red pepper mayo: Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
02

Cook and assemble the burgers: Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
03

Cook and assemble the burgers: Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
04

Cook and assemble the burgers: Heat remaining 1 Tbsp. oil in the same skillet. Cook salmon patties until golden brown and heated through, 2–3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with a bun to close.
05

Do Ahead: Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.

Related Tags

Salmon Burgers

4.2

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 30 Mins
Cook Time 10 Mins
Total Time 40 Mins

02 Ingredients

For the burgers:

1/3 cup drained roasted red bell peppers, cut into 1/4" strips

4 hamburger buns

2 tbsp. vegetable oil, divided

18 oz. canned salmon, drained, picked through, flaked

1/2 tsp. freshly ground black pepper

1/2 cup plain breadcrumbs

For the red pepper mayo:

1/4 tsp. kosher salt

2 tsp. fresh lemon juice

2 tsp. drained capers

1/4 cup (packed) coarsely chopped and drained roasted red bell peppers

1 cup mayonnaise

03 Method

Step 1

Make the red pepper mayo: Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.

Step 2

Cook and assemble the burgers: Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.

Step 3

Cook and assemble the burgers: Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.

Step 4

Cook and assemble the burgers: Heat remaining 1 Tbsp. oil in the same skillet. Cook salmon patties until golden brown and heated through, 2–3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with a bun to close.

Step 5

Do Ahead: Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.

04 Author

Ellie

1078 Recipes

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