A Salmon Burger is a great alternative for a beef burger. Beef is known to cause inflammation in your body, which can wreak havoc on your system. On the other hand, salmon has omega 3’s which combat inflammation in your system. Since I no longer eat beef I had to find a substitute for a hearty burger that was just as satisfying.
I have tried frozen salmon burgers and was not impressed, so I always thought they were not a good option. When I got sick and had to modify my diet to chicken and fish, I had to come up with a plan. Salmon burger it is!
From the first time I made this recipe I was in love with it. My 13 year old is ecstatic when he sees I have made a salmon burger. These burgers are packed with so much flavor and then I have an amazing sauce for the top.
INGREDIENTS
- salmon, chop in 1/2 inch pieces (fresh about 1 – 1 1/2 pounds, frozen 3 center cut pieces)
- 2 tablespoons dijon mustard
- 1/2 cup mayonnaise
- 1 lemon juiced
- zest of 1/2 lemon
- 2 scallions, chopped
- 1 clove garlic, finely chopped
- 1/4 cup gluten free plain breadcrumbs (4C plain)
- extra breadcrumbs for coating
- salt
- pepper
- fresh parsley
- gluten free dairy free hamburger buns (Udi’s)
- lettuce
To see where the hamburger buns are sold visit: https://udisglutenfree.com
Horseradish Mayo
- 1/2 cup mayonnaise
- 2 tablespoons of Inglehoffer horseradish sauce
- 1/2 lemon, juiced
- 1 clove garlic, grated
- pinch of salt
Making a salmon burger takes a little bit of time, but it is totally worth it.
Make the horseradish mayo by combining all the ingredients in a bowl, mixing thoroughly, and letting it sit.
Take the salmon and cut it into 1/2 inch pieces. Place about 3/4 of the salmon and put it in something that can blend it into a paste. Add the mustard, mayonnaise, lemon juice, salt and pepper and blend. Dump the mixture into a large bowl. Add in lemon zest, scallions, garlic, parsley, breadcrumbs, and mix thoroughly.
You can form the mixture into whatever size burgers you want. I can get four salmon burgers out of my mixture.
Put some breadcrumbs in a plate to coat the salmon burgers. Separate the mix into balls and roll them in the bread crumbs. Now squish it into a patty form. The breadcrumbs will form a beautiful crust on the outside when the burger is cooked.
Tip: I roll them into balls first and them squish them into a patty because the paste is so sticky.
Place them in the freezer for about 20-30 minutes so they firm up. Heat a pan with a little oil. Add the salmon burgers and cook them for about 3-4 minutes per side.
Now you are ready to put the salmon burgers together. Get the toasted rolls and liberally spread the horseradish mayo on both sides. Place a burger on the bun and put some lettuce on top.
I guarantee you will love this burger, but don’t forget the horseradish mayo. It is a must to bring this salmon burger over the top.