Search
by Ingredient
Super Salmon Burgers

Super Salmon Burgers

StarStarStarHalf starEmpty star

Submitted by prodagy

Super salmon burgers bind canned pink salmon with egg, breadcrumbs, cheddar, and thyme into pan-seared patties, served in pita pockets with lettuce, tomato, and tartar sauce. A 35-minute pantry burger.

YIELD

4 servings

PREP

25 min

COOK

10 min

READY

35 min

Pantry-Quick Salmon Burgers Tucked Into Pita

These salmon burgers lean on what you’d already have around. Canned salmon is the workhorse, no fancy fresh fillet needed, and a handful of soft bread crumbs, an egg, and a little shredded cheddar are all you need to bind them. Thirty-five minutes start to finish.

Using the reserved canning liquid is the small detail that gives these burgers their depth. Two tablespoons of that briny, salmon-rich liquid goes back into the patty mix, intensifying the fish flavor in a way water alone never could. If using fresh salmon, plain water steps in.

The cheese is non-typical for a salmon burger but works. A quarter cup of shredded cheddar melts into the patty during the sear, holding the burger together while adding savory creaminess. Pita pockets stuffed with lettuce, tomato, and tartar sauce make a tidier, less drippy alternative to the usual bun.

Chef Tips

  • Drain the canned salmon thoroughly. Wet patties fall apart in the skillet and steam instead of brown.
  • Pat the formed patties firmly so they hold together. Loose patties crumble during the flip.
  • Heat the oil over medium until shimmering before adding patties. Underheated oil gives soggy bottoms.
  • Don’t move the patties for the full 2 to 3 minutes. Premature flipping tears the crust.

Variations

  • Swap canned salmon for cooked fresh salmon, or for canned tuna for a milder burger.
  • Use feta or shredded mozzarella in place of cheddar for a Mediterranean angle.
  • Stir in 2 tablespoons chopped fresh dill and a teaspoon of lemon zest for a brighter, more herbaceous patty.

Ingredients

12 ½ 361.3
OUNCES ML/G CANNED SALMON
pink,boneless, skinless
1 1
LARGE EACH EGG
beaten
½ 118
CUP ML BREAD CRUMBS
soft
¼ 59
CUP ML CHEDDAR CHEESE
shredded
1 5
TEASPOON ML ONIONS
minced
½ 2.5
TEASPOON ML THYME
dried, crushed *
1 15
TABLESPOON ML VEGETABLE OIL
cooking
1
X LETTUCE
leaves, quartered *
1
X TOMATOES
slices *
2 2
SMALL EACH PITA BREAD
halved *
1
X TARTAR SAUCE
or cocktail sauce *

Directions

Drain the canned salmon, reserving 2 tbl of the liquid.(Or if using fresh cooked salmon, use 2 tbl water)

In a medium mixing bowl stir together reserved liquid, egg, bread crumbs, cheese, onion, and thyme.

Add drained salmon; mix well.

Shape into four ½ thick patties.

In a large skillet cook patties in hot oil over medium heat 2 to 3 minutes or until first side is brown.

Carefully turn and cook 2 minutes more or until remaining side is brown.

Serve each patty in a lettuce and tomato-lined pita half.

Top with tartar or cocktail sauce.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 242 42% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 507mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 50g
Vitamin A 4% Vitamin C 0%
Calcium 32% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
More health news

Email this recipe