Description
- Whip up these flavorful salmon patties—zesty, protein-packed, and perfect for healthy burgers in 30 minutes.
Ingredients
Scale
- 1 jalapeño, chopped
- 1 small red onion, chopped
- ½ cup cilantro, chopped
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 lb salmon, skinless & boneless, cut into 2-inch pieces
- 1 teaspoon salt
- ½ cup bread crumbs
- 1 tablespoon oil for cooking
- To Serve:
- 4 burger buns
- ½ tablespoon olive oil
- 1 cup arugula
- 1 red onion, sliced
- ¼ cup mayo
- 1 tablespoon sriracha
Instructions
- Secure the blade inside the food processor. Add jalapeño, red onion, cilantro, ginger, and garlic. Pulse 4 to 5 times.
- Add salmon and salt. Pulse 8 to 10 times or until the salmon is roughly chopped. Add bread crumbs and pulse 3 to 4 times, just until they are combined with the rest of the ingredients. If the salmon is over-processed, mix in breadcrumbs with a small spatula.
- Carefully remove the S blade. Flatten the mixture and divide into 4 equal parts. Shape each part into a patty on the palm of your hands. If you prefer smaller burgers, divide the mixture into 6 patties.
- Cooking Options:
- Stovetop: Heat oil in a wide nonstick pan. Spread evenly and cook patties without overcrowding, in batches if necessary. Cook on medium heat for 3 to 4 minutes on each side. Use a meat thermometer to check doneness; the internal temperature should reach 145°F. Alternatively, ensure the patties are crispy on the outside and pink and flaky inside.
- Bake: Place patties on a parchment-lined baking tray. Brush with oil and bake at 425°F for 15 minutes, turning halfway through.
- Grill: Cook patties on an outdoor grill over a grilling mat.
- To Serve:
- Whisk together mayo and sriracha.
- Brush buns with olive oil and lightly toast on a stovetop griddle or outdoor grill.
- Place arugula on the bottom bun. Add the salmon burger, followed by onion. Top with sriracha mayo. Cover with the top bun and enjoy!
- For a low-carb option, skip the bun and serve over a bed of arugula with onion, tomatoes, and sriracha mayo, or wrap in lettuce leaves.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
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