Salmon is a healthy alternative to the typical ground beef in your grilled burgers. The burger format also gives you a new way to prepare your salmon fillets. Unlike beef, salmon needs additional ingredients to help bind it together into burger form. If you don’t get the correct ratio of ingredients, you may end up with crumbling salmon burgers that fall through the grill grate. Overcooking the salmon burgers is another potential problem. Close supervision and careful flipping can help reduce an overcooked or crumbled salmon burger.
Cut away any skin from the salmon fillets. Chop the salmon into small pieces about 1/8 inch. You can pulse the salmon in a food processor, but avoid processing it so much that it becomes a paste.
Whisk the egg slightly. Stir the egg and salmon together in a large bowl.
Add the breadcrumbs, lemon juice, mustard, salt, pepper and garlic powder. Stir the ingredients so they are mixed evenly throughout.
Squeeze a small amount of the mixture to make sure it holds its shape. Add more bread crumbs if the mixture seems too wet to hold its shape. Add more lemon juice or mustard if the salmon is too dry to make patties.
Form the salmon into patties about 1/2-inch thick as you would a hamburger with ground beef. Chill the burgers for 30 to 60 minutes before grilling to help them stay together.
Grill the salmon patties over medium-hot heat. Cook for 2 to 3 minutes on each side for 1/2-inch thick burgers. Cook thicker salmon burgers longer so they are cooked through.
- Epicurious; Salmon Burgers with Dill Tarter Sauce; July 2001
- My Recipes: Fresh Salmon Burgers
- "Sara's Secrets for Weeknight Meals"; Sarah's Killer Salmon Burgers Recipe; 2005.