Salmon Burgers
5
- Prep Time15 min
- Total Time25 min
- Makes4 servings
(Photo: Carmen Cheung)
Use the extra salmon fillet from last night's Baked Salmon and Rice Bowls with Togarashi for tonight's yummy salmon burgers.
Ingredients
2 1/2 cups flaked baked salmon, (from Baked Salmon and Rice Bowls with Togarashi)
1 egg, lightly beaten
3/4 cup mayonnaise, divided
1/2 cup bread crumbs
3 tbsp finely chopped dill, divided
1/2 cup matchstick carrots
2 radishes, cut in matchsticks (1/3 cup)
2 green onions, thinly sliced
1 tbsp apple cider vinegar, divided
1/4 tsp salt
1/4 tsp granulated sugar
2 tsp Dijon mustard
4 Brioche buns, halved
Instructions
Position rack in centre of oven, then preheat to broil. Line a baking sheet with foil.
Stir salmon with egg, 1/2 cup mayo, bread crumbs and 2 tbsp dill in a large bowl. With damp hands, form into four 3/4-in. thick patties and arrange on prepared sheet. Broil, flipping halfway, until golden brown, about 12 min.
Toss carrots with radish and green onions in a medium bowl. Stir in 2 tsp vinegar, salt and sugar
Stir Dijon with remaining 1/4 cup mayo, 1 tbsp dill and 1 tsp vinegar in a small bowl.
Spread mayo mixture onto bottom buns. Top each with 1 salmon burger, carrot mixture and a top bun.
Kitchen Tip
This is a two-for-one recipe! Use the salmon from our baked salmon and rice bowls with togarashi to make these burgers.
To toast buns, place halves on a baking sheet, cut-side up, and bake at 350F until they’re crisp and lightly golden, 3 to 5 min.
Nutrition (per serving)
Calories 940, Protein 44g, Carbohydrates 51g, Fat 62g, Fibre 2g, Sodium 1mg.
Excellent source of vitamin A. Excellent source of folate. Excellent source of iron.
Get more quick salmon recipes.
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