Claire Corlett

Fish Food, Fish Tanks, and More
How to Make Salmon Burgers

How to Make Salmon Burgers


Hey guys, I think it’s safe to say that summer
is officially here. I know it’s not the 21st of June yet, but
in my world, here in L.A., it is warm out so it means summer is here. And you know what summer means? Summer grilling. I’m a huge fan of pulling out the grill and
making burgers. Sometimes I don’t always want like a real
heavy beef burger, so today I’m gonna just show you one of my go-to recipes for salmon
burgers. Okay, so let’s get started. It’s a super easy recipe and all of it’s done
in the food processor. So I’ve got one pound of salmon, it is wild
salmon, I know I’ve mentioned it here before, but I prefer wild salmon over farm-raised,
but if you can just get farm-raised that’s totally fine too. We’re gonna cut it into kind of like big chunks,
you can just approximate it, it doesn’t have to be perfect. And then we’re gonna put them in the food
processor. So this recipe actually has a lot of Asian
flavors, which I’m a huge fan of. It has things like hoisin sauce, and ginger,
and cilantro, and it makes it really, really tasty. Okay, so along with my salmon, we’re gonna
add a fourth a cup of green onions. You just want the white parts, unlike the
light green parts. Two tablespoons of mayonnaise, a fourth of
a cup or approximate like a handful of fresh cilantro. It’s okay if you get the stems in there, the
stems actually have a lot of flavor in there, too. We’re gonna add two tablespoons of hoisin
sauce, and if you can’t find hoisin sauce, you could use one tablespoon of soy sauce
and one teaspoon of fish sauce. Two teaspoons of fresh ginger, and then lastly
we’re gonna use panko to kind of bring the patties together. I’ve got one-fourth of a cup, you could also
use gluten-free breadcrumbs or regular breadcrumbs. And then we’re gonna pulse to combine it. Okay, perfect. You don’t wanna make it too smooth but you
also wanna make it smooth enough where it’ll come together and kind of form a patty. Okay, so we’re gonna transfer this to a bowl
and then we’re gonna refrigerate it for about an hour. The color is just beautiful. Okay, let’s cover it with a little plastic
wrap and then we’re gonna refrigerate for about an hour. You can obviously refrigerate it for longer
if you wanna prep this before your next barbecue. So while my salmon’s in the refrigerator,
let’s make some spicy mayo to go with these Asian salmon burgers. So I’ve got about half a cup of regular mayonnaise
and to that, I’m gonna add about a tablespoon of your favorite Asian hot sauce. Today I’m actually using gochujang which is
a Korean chili paste which is so good, which is my favorite, but you could also use like
sriracha or just any old hot sauce you have in your refrigerator. So put the hot sauce into the mayonnaise and
we’re just gonna give it a stir. You could obviously just skip this step if
you just wanted to do the Asian burgers, but it adds kind of like a really nice heat to
it and some extra flavor. Perfect, we’re gonna put this in the refrigerator
until our salmon burgers are ready to be eaten. So I like it when my hamburgers or my salmon
burgers have a little crunch to them. So let’s make a quick cucumber [inaudible
00:02:42] to put on top. Again, just like the mayonnaise, you can skip
this step and just go straight for the burgers. So I’ve got half of a cucumber that I thinly
sliced in this bowl. And to that, I’m gonna add a little drizzle
of sesame oil, about a teaspoon, and then about tablespoon of rice vinegar. If you don’t have rice vinegar, you could
use lime juice. We’re gonna put a pinch of salt and then stir
that together. And then we’re gonna let that hang out with
the mayonnaise in the fridge until we’re ready to eat our salmon burgers. Okay, so my salmon burger mixture is all chilled,
let’s go ahead and form the patties. So this recipe will make about two to four
patties depending on how hungry you are. It’s a little sticky but it’s totally fine. So just gently form it into a patty. So you want about half a cup of the mixture
per patty, if you want four or maybe a whole cup for each patty if you want to serve two. But I think it comfortably serves four. If you wanted to feed more people with this
recipe, you could make ’em into like little salmon sliders or just double the recipe. But salmon sliders will be kinda fun and classy. Okay, so I have a grill pan set over a medium
heat. You could obviously do this on your barbecue
or your grill outside, but I wanted to film it for you guys, so we’re doing it inside. So I have a grill pan over medium heat. You want it kinda like just barely smoking. And then we’re gonna throw on our burgers. Okay, so my salmon burgers have been cooking
for about five minutes, you’re gonna wanna cook ’em five minutes each side, and they
are ready to be flipped. Okay, so my salmon burgers are perfectly cooked,
they’ve been on there about 8 to 10 minutes, they are a little more crumbly than regular
hamburgers so just be extra gentle with them. I’ve got some regular hamburger buns that
I’m gonna put on to the grill and let them get a little toasty. My burger buns are getting nice and toasty. I just wanted a little color on them. I’m gonna put one salmon patty on to one part
of the burger bun, I’m gonna add a little bit of that spicy mayo that we made to the
top of the burger bun. Give that a good smear and then just put some
of those cucumbers right on top. Put the top back on and it’s ready to eat
and it looks so good, doesn’t it? I’m ready to dig in. So let’s cut it in half first because that’s
the polite thing to do. I love that you get the crunch on the cucumbers
and that really tasty salmon. This is gonna be one delicious burger. I promise if you make these at your next barbecue
or the next time you grill out, people will go crazy for these. Thanks so much for watching. If you like this video, make sure to give
it a thumbs up and hit “Subscribe” below because I upload new recipe videos each week.

7 comments on “How to Make Salmon Burgers

  1. Hi Amanda, I love salmon and this recipe looks very tasty. I always use canned salmon but i really think that the fresh one is better !!! So thanks for sharing. Unfortunatly i don't have a BBQ but i guess in a frying pan will do the job ! I will try it soon ! Have a good week-end ! ♥

  2. Yum! I love salmon but I always seem to forget about making salmon burgers. Love the cucumber slaw on top as well which I can just imagine tastes delicious with the salmon. Definitely making!

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