These burgers are a fun and portable way to take your salmon on the go. The patties are packed with tarragon, lemon, and mayonnaise to ensure they stay moist and flavorful. When chopping the salmon in the food processor, only pulse a few times to ensure that there are still large pieces of salmon. If the salmon is pureed too much during this step, the finished burger will have a dense texture. To finish, we dress our salmon burgers with tartar sauce and bibb lettuce and serve them between hamburger buns.
Note: If using Suvie’s own wild Alaskan salmon we recommend cooking to an internal temperature of 120°F. If you use farmed salmon we recommend 125°F.
- 8 oz boneless, skinless wild salmon, cut into 1-inch pieces
- ¼ cup panko breadcrumbs
- 1 tbsp chopped fresh tarragon
- 1 tsp fresh lemon juice
- 1 tbsp mayonnaise
- 2 tsp vegetable oil
- 2 tbsp tartar sauce
- 2 bibb lettuce leaves
- 2 hamburger buns
1) Pulse salmon in a food processor until coarsely chopped, about 3 pulses. Transfer salmon to a medium bowl.
2) Add the panko, tarragon, lemon juice, and mayonnaise to the salmon.
Gently stir and fold to incorporate.
Using damp hands, shape salmon into 2 patties 1-inch thick. Place patties on a plate and refrigerate for 15 minutes.
3) Heat vegetable oil in a medium nonstick skillet over medium heat until shimmering. Season salmon patties with ¼ tsp salt and ¼ tsp ground black pepper. Add the burgers to the pan and cook until burgers read 120° with an instant-read thermometer, about 3 minutes per side.
4) Spread tartar sauce between both hamburger buns and top with lettuce. Serve burgers on buns.
Nutritional Information per serving (2 servings per recipe): Calories 430, Total Fat 19g, Total Carbohydrates 31g, Total Sodium 2090mg, Total Protein 31g.