Salmon Burgers
How to make the best fresh salmon burgers that are healthy and hold together on the stovetop or grill. No breadcrumbs or fillers!
Foto: Well PlatedIngredients
- 1 1/4 pounds salmon fillets (skin and pinbones removed)
- 3 tablespoons chopped fresh herbs (such as cilantro, parsley, dill, chives, or a mix)
- 2 tablespoons nonfat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon extra-virgin olive oil (plus additional as needed)
- 3/4 cup nonfat plain Greek yogurt
- 1 tablespoon white vinegar
- 1/4 cup chopped fresh herbs (such as cilantro, parsley, dill, chives, or a mix)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Buns or lettuce cups
- Arugula (optional)
- Sliced tomato (optional)
Steps
Place the salmon on a cutting board and cut crosswise into very thin, 1/4-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)
Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.
Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1 inch thick. They might not hold together at first, but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.
While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.
Heat a nonstick skillet over medium-high heat. Add 1/2 tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145°F on an instant read thermometer, about 4 minutes more.
Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.
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