This salmon burger is juicy and delicious!
The last thing you want when eating some sort of fish burger, is to eat a dried out piece of fish. This burger didn’t disappoint! It’s super juicy and full of flavour.
That’s one big burger!
When it comes to burgers, there’s no messing around with me. I love a big “meaty” burger, perfectly cooked and nice and juicy. If you prefer a slightly thinner burger, just divide the mixture into 8 equal portions instead of the 6 portions as I’ve included in the recipe instructions.
To grill or to griddle?
Most burgers, meat or fish, are often cooked directly on BBQ grates or on a griddle. In this case, I did a bit of both. I cooked these salmon burgers on the ribbed side of our cast-iron griddle on the BBQ grates.
I cooked these burgers this way for two reasons. First, this burger mixture is a bit wet, so rather than struggling to keep the burgers whole on the grill grates, I opted to cook them on the griddle where it would be easier to keep their shape without falling apart, when turning them. Secondly, by cooking them in the BBQ, I had the option to close the lid so as to surround them with heat.
Season your griddle or grates
Regardless of wether you cook the burgers on the griddle or grates, make sure to season the surface well with an oil that has a high smoke point, such as grape-seed oil, canola oil, or peanut oil. This will ensure that you can easily flip the burgers without them sticking to the hot surface, reducing the chances of them breaking apart.
Refrigerate the raw salmon burgers before cooking them
Refrigerating the patties before grilling is key. As they cool down, the mixture solidifies and this helps keep them together while they cook.
It’s grilling season!
While we grill year-round, we know that lots of people are starting up their grills now. If you’re in the mood to change things up a bit from burgers, pork chops and steaks, give these a try. They’re definitely a fantastic way to make today yummy!
Big salmon burger recipe
Ingredients
- 2 1/2 lbs (or 1.1 kg) skinless salmon filet
- 2 green onion/scallion stocks finely chopped
- 2 tbsp plain greek yogurt
- 2 tbsp dijon mustard
- 2 tbsp peri peri sauce
- 1 tbsp lime juice
- 1 tsp lime rind
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt
- 1 large egg beaten
- 1 cups panko bread crumbs
Sauce
- 1/3 cup mayonaise
- 2 tbsp peri peri sauce
- 1 tsp lime rind
Optional
- Brioche or other favourite buns
- Arugula
- Tomato slices
- Red onion slices
- Other favourite toppings
Instructions
- Using a food processor, roughly chop the salmon. Make sure to use the pulse feature to leave in some salmon pieces, instead of creating a complete paste.
- In a large bowl, combine the fish and remaining ingredients. Use clean hands or gloves to completely incorporate all the ingredients.
- Line a large dish or baking sheet with parchment paper.
- Divide the mixture into 6 equal portions, making a ball with each portion, and placing them on the parchment paper.
- Once all six portions are on the dish or baking sheet, carefully press them down a little with a greased surface like a glass, place or wide spatula.
- Cover with cling wrap and place in the fridge for 30 minutes.
- While the patties are in the fridge, place the cast iron griddle on the BBQ grill and preheat the BBQ to around 425 ºF with the lid closed.
- For the sauce, whisk together the mayo, peri peri sauce and lime rind in a small bowl, and set aside.
- Once the BBQ is hot, open the lid, and grease the ribbed griddle surface generously with oil. I used a brush, but a paper towel will do as well.
- Place the 6 patties on the griddle, press down slightly, close the lid and cook for about 5 minutes.
- Open the lid, flip over the patties, close the lid and cook for another 5 minutes.
- Place the burgers in the buns, and serve a variety of toppings and and favourite sides. Enjoy!
Notes
- No food processor? No problem! Use a sharp knife to cut/shred the salmon into tiny pieces.
- Feel free to divide the mixture into 8 portions of you want smaller patties.
- If you go with smaller patties, reduce the cooking time to around 4 minutes.
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