Salmon Burgers
While not a traditional burger, these salmon burgers are so much better! With a paste and pieces of whole salmon, these burgers are juicy and satisfy any sandwich cravings! When paired with a dill aioli, there couldn't be anything better for any season of the year!
Servings: 6 servings
Ingredients
- 1 ½ lb salmon (about 5 filets)
- ½ cup white navy beans drained and rinsed
- 1 tbsp capers drained
- 1 tbsp Dijon mustard
- 2 scallions (white and light green parts)
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- dill aioli to serve
Instructions
- Remove skin from the filets and cut into 1-inch cubes. Place about ¾ of the salmon in a food processor. Add the white beans, scallions, capers, Dijon mustard, salt, and pepper.1 ½ lb salmon (about 5 filets), ½ cup white navy beans, 1 tbsp capers, 1 tbsp Dijon mustard, 2 scallions (white and light green parts), 1 ½ tsp kosher salt, ¾ tsp freshly ground black pepper
- Pulse the food processor until the salmon and beans are a thick paste, about five 5-second pulses. Add the remaining salmon and pulse a few times to combine.
- Form the salmon into six equal burgers. Flatten the burgers out to about four inches in diameter and place them on a parchment-lined baking sheet.
- Heat 1 tbsp neutral oil in a 12-inch skillet over medium heat. Working in batches, add the burgers to the skillet. Cook the burgers until a golden crust is formed on both sides and the inside of the burger reaches 120°F, about 3-4 minutes per side. Once cooked, remove from skillet and serve with dill aioli (or any desired sauce).dill aioli
Video
Notes
Caloric information is for the salmon burgers only. No bun or aioli information is calculated.
Nutrition
Serving: 1serving (without aioli) | Calories: 170kcal