Forget what you think you know about wild salmon burgers. That flat-tasting concoction Grandma mixed up with some crushed crackers and eggs, then fried to a hard crust in a pan of, gasp, lard is so old school.
Wild salmon burgers are light years ahead of where they once were.
This recipe has spice, but it’s not considered spicy. Full of flavor, it will please the palates of almost everyone. Top the wild salmon burger with avocado, red onion and tomatoes for a delicious and refreshing dinner.
The key is to start with Responsible Choice wild Alaska salmon, which will be available fresh in the Hy-Vee seafood counter through early fall.
This recipe can be cooked on the grill or in a skillet on the stove. And, guys, you’ll feel like you’re grasping a big thick burger, but it’s better for you, loaded with heart-healthy Omega-3 fatty acids.
All you need:
- 1 pound skinless Responsible Choice wild Alaska salmon fillets, cut into 2-inch cubes
- 1 large egg, beaten
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh cilantro
- 1 tsp blackened seasoning
- 1/3 to 1/2 cup bread crumbs
- Buns and toppings, for serving
All you do:
- In a food processor, pulse salmon, egg, Worcestershire sauce, cilantro, blackened seasoning and bread crumbs until salmon is finely chopped.
- Form into 4 patties. Heat grill to medium-high heat or place the patties in a hot skillet and cook for about 5 to 7 minutes on each side. Serve on a bun with your favorite toppings. Try avocado, tomato and red onion.