Salmon Burgers

Indulge in guilt-free satisfaction with these delectable salmon patties, bursting with flavor and packed with nutrients. Salmon, rich in omega-3 fatty acids, promotes heart health and brain function while providing a lean source of protein. Enhanced with a blend of aromatic herbs and spices like parsley, coriander, and sumac, these patties offer an irresistible burst of flavor with each bite. Paired with a refreshing tzatziki sauce and vibrant salad greens, this recipe provides a wholesome and satisfying meal that nourishes both body and soul.

Ingredients

• 1 ½ lb skinless salmon fillet, cut into bite-sized chunks

• 2 teaspoon Dijon mustard

• 2-3 tablespoons minced green onions (both white and green parts)

• 1 cup chopped fresh parsley

• 1 teaspoon ground coriander

• 1 teaspoon ground sumac

• ½ teaspoon sweet paprika

• ½ teaspoon black pepper

• Kosher Salt

• ⅓ cup unseasoned bread crumbs or gluten-free breadcrumbs

• 3 tablespoons extra virgin olive oil

• 1 lemon
  

For Serving:

• Tzatziki Sauce

• Baby arugula

• 1 red onion, sliced

• Toasted buns (like ciabatta or whole wheat), salad greens or potatoes)
  

Instructions

1. Process the salmon: Place about ¼ of the salmon in the bowl of a large food processor. Add the mustard. Run the processor until the mixture is pasty. Transfer to a bowl. Place the remaining salmon in the food processor. Pulse a couple of times untiit's’s coarsely chopped into ¼-inch pieces. (Do not over-process this second batch of salmon. It should not get too fine or pasty. It should still have some texture.) Transfer to the same bowl.
   

2. Flavor the salmon: Add the green onions, parsley, coriander, sumac, paprika, and black pepper—season with kosher salt. Mix well until the mixture is combined. Cover and chill in your fridge for about 30 minutes.
   

3. Get ready: While the salmon chills, make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve. Line a sheet pan with parchment paper.
   

4. Make the salmon patties: Spread the bread crumbs on a plate. Divide the chilled salmon mixture into 4 equal portions and form into 1-inch thick patties. Place each patty in the breadcrumbs and press to coat on one side. Flip and press on the other side to coat. Place the breaded salmon patties on the lined sheet pan.
   

5. Cook salmon patties: Heat the olive oil over medium-high heat. Once the oil shimmers (but before it starts to smoke), carefully lower each patty into the hot oil. Cook, flipping once, until medium-rare and lightly browned on both sides, about 2-4 minutes. Adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs. The minimum internal temperature of the patty should be 115 to 120°F on an instant-read thermometer for medium-rare.
   

6. Finish the salmon: Set cooked burgers onto paper towels to drain excess oil. Sprinkle lightly with salt and finish with a squeeze of fresh lemon juice on top.
   

7. Assemble the salmon burgers: Spread the buns with some tzatziki sauce if you're serving burger-style. Add the salmon, then layer on the arugula, tomato, and onion slices. Enjoy!