Name: The Salmon Burger (30 Minutes!)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Dairy-Free
Ingredients: 1 lb boneless, skinless salmon, cut into 1- to 2-inch pieces; 2 stalks green onion, trimmed and thinly sliced ((2 scallions yield ~1/2 cup or 42 g)); 1/3 cup loosely packed fresh basil; 1/3 cup panko breadcrumbs; 2 Tbsp lemon juice; 1 ½ Tbsp mayonnaise ((egg-free as needed)); 2 tsp Dijon mustard; 1/2 tsp sea salt; Avocado oil ((or other neutral, high heat oil // for cooking)); 2 Tbsp honey; 1/2 tsp red pepper flakes; 1/2 tsp rice vinegar; Quick Kale Apple Slaw ((optional // or sub baby arugula, lettuce, or other greens)); Hamburger buns; Mayonnaise ((egg-free as needed)); Sliced tomato; Sliced avocado ((optional))

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The Salmon Burger (30 Minutes!) | CookOS

Ingredients

1 lb boneless, skinless salmon, cut into 1- to 2-inch pieces
2 stalks green onion, trimmed and thinly sliced ((2 scallions yield ~1/2 cup or 42 g))
1/3 cup loosely packed fresh basil
1/3 cup panko breadcrumbs
2 Tbsp lemon juice
1 ½ Tbsp mayonnaise ((egg-free as needed))
2 tsp Dijon mustard
1/2 tsp sea salt
Avocado oil ((or other neutral, high heat oil // for cooking))
2 Tbsp honey
1/2 tsp red pepper flakes
1/2 tsp rice vinegar
Quick Kale Apple Slaw ((optional // or sub baby arugula, lettuce, or other greens))optional
Hamburger buns
Mayonnaise ((egg-free as needed))
Sliced tomato
Sliced avocado ((optional))optional

17 Ingredients

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Instructions

1
SALMON PATTIES: In a food processor, blend 1/3 cup (67 g) of the salmon into a smooth paste, scraping down the sides a few times.
2
Add the remaining salmon pieces, sliced green onions, basil, breadcrumbs, lemon juice, mayonnaise, mustard, and salt. Pulse until the salmon breaks down a bit and the mixture is cohesive, mixing it with a rubber spatula every 2-3 pulses. It took us about 20 pulses total to achieve the consistency we were after.
3
Divide the mixture into 4 equal patties (~1/2-3/4 cup mixture per patty) and place on a plate. If they’re too wet/have trouble forming, you can add more breadcrumbs a little at a time until they’re easy to form. Optional: Chill for 10 minutes (or as long as overnight) — this can help the burgers hold their shape, but we didn’t find it necessary.
4
KALE APPLE SLAW: prepare the kale apple slaw (if using). Or for a shortcut, you can sub baby arugula, lettuce, or other greens — just wash and pat dry.
5
When ready to cook the burgers, heat a thin layer of oil in a large cast iron or non-stick skillet over medium heat. Once hot, add the salmon burgers and cook until browned and cooked through, 3-4 minutes per side. Alternatively, cook them on a well oiled grill or grill pan.
6
QUICK SWEET CHILI SAUCE: To a small bowl, add honey, red pepper flakes, and rice vinegar and stir to combine. Set aside.
7
Serve the burgers on toasted buns. Our recommended layering technique: Bottom of bun dressed with mayonnaise, a salmon burger, tomato, sweet chili sauce, kale apple slaw (or greens), avocado, top of the bun. The extra kale apple slaw is great as a side. Enjoy!
8
Store any leftover components separately. Salmon burgers will keep well in the refrigerator for 1-2 days or in the freezer for 1 month. Reheat covered in the microwave or a lightly oiled skillet over low-medium heat until warmed through. Kale apple slaw is best when fresh but keeps for 1-2 days in the refrigerator.

The Salmon Burger (30 Minutes!)

Ingredients

17 Ingredients

Instructions

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