Sockeye Salmon Burger
Course: Main Dish
Cuisine: Salmon
Prep Time: 15 Minutes
Cook Time: 7-8 Minutes
Servings: 6 People
Ingredients
- 3 6-ounce MSC Sockeye Fillets, thawed, skin removed, and chopped or pulsed in a food processor
- 1/2 Cup Minced White Onion
- 1/2 Cup Minced Red Pepper
- 1 Tbsp Marithyme Ocean Spice Blend
- 1 tsp salt
- 1/3 Cup Panko Bread Crumbs
- 1 Egg
Instructions
- Thaw, remove skin, and finely chop the salmon portions. You can also use a food processor for this step but use the pulse function to avoid over-chopping.
- Combine all the ingredients in a medium-sized bowl.
- Using a 1/3 measuring cup, evenly scoop and place on a parchment paper-lined baking sheet. This should make exactly 6 burgers.
- Place a sheet of wax paper on top of the scooped burger meat, and using another baking sheet, lightly press down on the burgers until they have reached the desired thickness. 1/2 inch is ideal.
- Place the baking sheet with flattened burgers in the freezer for at least 30 minutes to firm up. You can also freeze them solid and store them for later use.
- To cook: lightly oil a skillet or grill grate that has been heated to medium heat and cook the burgers for 3-4 minutes per side, or until cooked all the way through.
- Place the burgers on a bun with lettuce, tomato, red onion, and pickle. Option: add a remoulade, tartar sauce, or a homemade green yogurt and dill sauce.
