Super Salmon Burgers

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.