Since salmon has been in season and (relatively) inexpensive, I am now the proud owner of about 15 pounds of gorgeous wild-caught Coho and Sockeye salmon which happily lives in my freezer. And no, we don’t have a deep freezer (yet), so every time I want to get something out, I have to do battle with a whole mess of frozen fish. It’s a lovely problem to have.
These burgers are awesome for lunches and dinners. You can make 16 regular sized burgers, about 40 mini slider sized burgers for lunches, or you can just scale back on the recipe altogether. I like to freeze raw burgers for dinner since freshly cooked tastes best, but after a quick trip under the broiler, the fully cooked salmon sliders go straight into the freezer for easy lunches.
Use a dinner roll for your mini-burger bun, or check back here for my simple burger bun recipe next week.
Let’s get started!
After you cut off the salmon skin (don’t worry about being pretty with it – I won’t tell), dump about three quarters of the salmon into your food processor with the mustard and mayo. Pulse it until the salmon forms a paste. Scoop your salmon paste in a bowl with the eggs, lemon zest, herbs, and one cup of panko bread crumbs. Stir well.
Now, grab your remaining salmon and cut it into small chunks. This will give the burgers a nice texture. Stir the chunks into the salmon mixture in the bowl.
Next, we’ll shape the burgers. I used an ice cream scoop for the burgers and a little less than half of an ice cream scoop for the sliders. I wound up with 16 burgers or about 40 sliders (mini-burgers).
Put them on a cookie sheet and pop into the fridge for an hour or so to firm up, then dredge in the remaining panko bread crumbs.
If you want to pan-fry the burgers in some olive oil, go for it. I freeze the larger burgers raw, thaw them in the fridge, and then sauté for an easy dinner.
However, when I’m handling 40 some odd sliders, I’d rather broil them since it’s so much easier. But regardless of how you choose to cook these bad boys, they should end up looking like this. Golden and delicious.
Add a bun, some lettuce, and a dab of mayo, and call it a day.
Yield: about 40 sliders or 16 burgers
Freeze fully cooked mini slider sized burgers for easy lunches, or make regular sized burgers for a delicious dinner!
5 pounds of wild-caught salmon filets, skinned and de-boned
4 T. dijon mustard
4 T. mayonaise
4 T. lemon juice
2 t. lemon zest
1 T. of your favorite dried herb mix* (preferably one featuring dill)
1 c. panko, plus more for dredging
- After you've skinned and deboned the salmon fillets, chop them into cubes, roughly an inch big.
- Toss about 3/4 of the cubes into a food processor along with the mayonnaise, mustard, lemon juice, and zest. Pulse until you have a fairly even, paste-like consistency.
- Stir in the remaining salmon along with the herbs, eggs, and bread crumbs.
- Shape the salmon into burgers (1 large ice-cream scoop) or sliders (scant half of an ice cream scoop) and pop them onto a cookie sheet to put in the fridge for an hour or so to firm up.
Cooking option 1: I prefer this method for sliders since pan-frying is too labor intensive for dozens of tiny burgers. Preheat your broiler, brush the tops of the chilled salmon burgers with olive oil, and bake for a couple of minutes or until the tops are golden. Flip the burgers over, brush with olive oil, and repeat. Watch these carefully since the broiler will burn a batch very quickly.
Cooking Option 2: Warm olive oil in a skillet over medium heat and sauté the burgers until done (about 3-4 minutes per side)
For the best taste and texture, I like to freeze uncooked large burgers which I will then thaw and sauté as needed. However, for smaller slider sized burgers for lunches, I prefer to freeze the cooked (but cooled) burgers so I don't have to do any cooking on busy mornings.
*I use Penzeys' Sunny Paris, a French blend of herbs with dill, chervil, and green onion - great for seafood.
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