Cilantro-Lime Salmon Burgers
I’m guessing we all know the benefits of eating more salmon, for example, it’s full of healthy fats, protein-packed and, in general, a good choice for our bodies and minds. I’m not a nutritionist, but you don’t need a health degree to know that choosing a salmon burger over a beef burger might just be a good thing to do for ourselves. Maybe not all the time (because beef has a place, too), but sometimes, when a burger craving hits, it’s nice to switch things up, if not for our health than for our taste buds. It’s good to keep things fresh and surprising.
How to Make Salmon Burgers
Unlike regular beef burgers, which don’t need anything but salt and pepper, you will need a few ingredients for the salmon burgers:
- But first, the salmon fillet: Most likely, when you buy your salmon, it will have the skin attached. You will need to ask the fish person to remove it for you or use a sharp knife at home to detach it yourself. To chop the salmon either use your knife or a food processor. You’ll want to chop it finely, but be careful not to turn it into mush. If using a food processor, plus it a few times until it resembles hamburger meat.
- To make patties that won’t fall apart as you cook them, you’ll need an egg and a small amount of flour which will act as a binder holding the burgers together as they cook.
- The salmon on its own is full of flavor but for an extra zing I like to add some lime zest and fresh cilantro to the mix.
- The salmon burgers cook fast – it only takes about five to six minutes until they’re ready!
How to Make the Avocado Mayo
For a cool and creamy contrast to the hot salmon burgers top them with a cool and creamy avocado mayo. I like to make it first and keep it in the refrigerator while I make the burgers. Here are some ingredients you’ll need:
- A small avocado: At my store, there are the big avocados sold individually and smaller avocados in mesh bags that are sold in pairs. If your store doesn’t have the ones in the mesh bags, buy whichever ones you can find. You’ll need approximately 1 cup of mashed avocado.
- And, like the burgers, you’ll need some fresh cilantro and some fresh lime juice.
So here’s to salmon and to burgers. Putting the two together is such a delicious thing.
More Salmon Recipes
Fresh salmon burgers topped with a creamy-cool avocado mayo. The burgers have some zing thanks to some fresh lime zest and chopped cilantro and they take about 30 minutes start to finish. These are a great way to switch up burger night!
For the Avocado Mayo
- 1 tablespoon mayonnaise
- 1 teaspoon chopped cilantro
- Juice of 1 small lime
- 1/2 teaspoon kosher salt
- 1 small avocado, pitted, peeled and chopped
For the Burgers
- 1 pound salmon fillet, skin removed and finely chopped (see note)
- 1 egg
- 1/2 teaspoon kosher salt
- 1 tablespoon all-purpose flour
- 1 tablespoon chopped cilantro
- 1 teaspoon lime zest
- 2 teaspoons olive oil
- 4 hamburger buns (see note)
- Green leaf lettuce
- Make the avocado mayo: In a small bowl, combine the mayonnaise, cilantro, lime juice, salt, and avocado until smooth. Place the bowl in the refrigerator while you make the burgers.
- Make the burgers: Combine the salmon, egg, salt, flour, cilantro, and lime zest in a medium-sized bowl. Form the mixture into four burger patties. In a 10-inch non-stick skillet, heat the olive oil over medium heat. Cook the patties for 2 to 3 minutes on each side.
- To serve, place some torn green leaf lettuce on the hamburger buns. Top with the burgers and the avocado mayo.
When you prep the salmon, first remove the skin by detaching it from the meat with your knife (or ask your seafood person to do this for you when you buy it). To finely chop the salmon, either use your knife or you can chop the salmon in a food processor.
I used Pepperidge Farm Hamburger Buns with Sesame Seeds. Depending on the brand you use you will need to adjust the nutrition estimates.
- Serving Size: 1 Burger
- Calories: 427
- Fat: 18.9g
- Carbohydrates: 32.2g
- Fiber: 4.2g
- Protein: 27.9g