Why salmon burger is so popular
This Salmon Burger is excellent because it combines fresh fish with simple ingredients to create a juicy texture. Using fresh salmon fillets instead of tinned fish provides a much better flavour and a more delicate bite. The recipe is very straightforward and does not require any complicated techniques or equipment. It is a great way to include more fish in your diet while still enjoying a classic burger experience.
How to get salmon burger ready
Prepare ingredients: Remove the skin from the salmon fillets and chop the fish into very small pieces with a sharp knife. Place the chopped salmon into a mixing bowl and add the finely sliced spring onions. Add the egg, breadcrumbs, lemon juice and dried dill to the bowl. Mix everything together until the ingredients are well combined and start to stick together.
Form patties: Divide the salmon mixture into four equal portions. Use your hands to shape each portion into a round patty that is about two centimetres thick. Place the patties on a plate and let them rest for five minutes. This helps the Salmon Burger stay firm so it does not fall apart during the cooking process.
Fry burgers: Heat the olive oil in a large frying pan over medium heat. Carefully place the salmon patties into the hot pan and cook them for four minutes on the first side. Use a spatula to flip the burgers over and cook for another three to four minutes. The patties should be golden brown on the outside and cooked through.
Assemble buns: Slice the burger buns and toast them slightly in the pan or a toaster. Place a lettuce leaf and a slice of tomato on the bottom of each bun. Put the cooked Salmon Burger on top of the vegetables and cover with the top of the bun. Serve the burgers while they are hot and fresh.
My best tips for salmon burger
Chopping the salmon by hand gives the Salmon Burger a much better texture than using a food processor which can make the fish too mushy. If the mixture feels too wet to handle you can add another spoonful of breadcrumbs to help it bind. Chilling the shaped patties in the fridge for ten minutes before frying can help them hold their shape even better in the pan. You can replace the dried dill with fresh parsley or chives if you prefer a different herbal flavour. A little bit of grated lemon zest added to the mix will give the fish an extra fresh citrus taste.
Make sure your frying pan is properly hot before you add the oil and the salmon. This helps to create a nice golden crust on the outside while keeping the middle of the burger moist. Do not press down on the patties with your spatula while they are cooking as this can squeeze out the natural juices. Serve these burgers with a side of sweet potato fries or a simple green salad for a complete meal.
Find more ideas here:
classic goulash,
reverse-seared rump cap roast or
bacon-wrapped chicken breast.
