Tired of the usual beef patty burger that you’ve been having in all the burger places in your area? Isn’t there something new to try out? Here’s something for you guys if you’re tired of beef (just for now). Or maybe you’d like something healthier with fatty acids that are good for your heart? Either way, we think this simple salmon burger will fulfill both purposes. We promise, after you try this, you’ll probably end up saying “who knew that salmon burgers could be so delicious?”. This salmon burger recipe
1 (14-ounce) can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
a handful of parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
3/4 cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons plus 1/4 cup extra-virgin olive oil,
1 head radicchio, shredded
Burger buns of your choice
How to Prepare
In a bowl, mix in the flaked salmon, egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, and the bread crumbs. Do add lots black pepper and a little salt as well. Mix together and form 4 large patties or 8 mini patties.
In another bowl, add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt.
Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
Serve with the burger buns and enjoy!
A variant of this recipe is to serve it with a Caesar slaw on top, sans the buns. To do this, mix two of handfuls grated Parmigiano-Reggiano, 2 hearts of shredded romaine lettuce, and 1 head of shredded radicchio. Season the slaw with salt to taste, if necessary. Serve it on top the salmon patties and enjoy!