Easy Salmon Burgers with Honey Barbecue Sauce
Submitted by bonsters
Easy salmon burgers with a honey barbecue sauce: canned salmon patties with bread crumbs, onion, and bell pepper, glazed on the grill or under the broiler for a 20-minute meal.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
45 minThese salmon burgers make a strong case for keeping a can of salmon in the pantry. Combined with dried breadcrumbs, chopped onion and green pepper, and a single egg white for binding, they come together in minutes and cook up sturdier than fresh salmon patties (which tend to fall apart on the grill). The honey barbecue sauce is the real flavor driver, sweet, sharp, and just slightly horseradish-hot.
The sauce does double duty. Half stays behind to dollop on the finished burger, and the other half gets divided again: two tablespoons mixed into the salmon to season from the inside out, and the rest used to baste during cooking. That layered saucing is what builds real flavor into a quick burger. Grill or broil 4 to 6 inches from the heat, flipping and brushing with sauce two or three times until the exterior caramelizes and the inside just cooks through.
Kitchen Tips
- Drain canned salmon thoroughly and pick through for any stray bones.
- Chill shaped patties 15 minutes before cooking. Cold patties hold their shape better on the grill.
- Well-oil the grill grate or use a grill pan. Salmon patties stick more readily than beef.
- The horseradish mellows once cooked; if you want more bite, add a little extra to the reserved sauce for serving.
Variations
- Swap canned salmon for fresh, finely chopped; chill the mixture a full 30 minutes before forming.
- Use Dijon mustard instead of horseradish for a different kind of heat.
- Serve on a toasted brioche bun with baby arugula and sliced tomato for an upgrade.
Ingredients
Directions
In small bowl, combine honey, ketchup, vinegar, horse-radish, garlic and red pepper flakes until well blended.
Set aside half of sauce. In separate bowl, mix together salmon, bread crumbs, onion, green pepper and egg white.
Blend in 2 Tablespoons of sauce.
Divide salmon mixture into 2 patties, ½ to ¾ inch thick.
Place patties on well-oiled grill, 4 to 6 inches from hot coals.
Grill, turning 2 to 3 times and basting with sauce, until burgers are browned and cooked through.
Or place patties on lightly greased baking sheet.
Broil 4 to 6 inches from heat source, turning 2 to 3 times and basting with sauce, until cooked through.
Place on hamburger buns and serve with reserved sauce.
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