Salmon Burgers
These salmon burgers are topped with fresh avocado and a cool, creamy cucumber spread.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Servings: 4
- 1 lb salmon
- ½ tsp lemon juice
- ¼ tsp salt
- 1 egg
- 1 tsp soy sauce
- 2 green onions chopped
- 2 cloves garlic minced
Cucumber Spread
- 1/2 cucumber peeled and sliced
- 3 green onions chopped
- 8 oz cream cheese room temperature
- ¼ tsp salt
Remove the skin from the salmon and slice into smaller pieces.
Add all ingredients into a food processor and process for about 2-3 minutes until well blended together.
Spoon the salmon onto a cookie sheet lined with wax paper, forming into patties. Should be able to make 4 patties with 1 lb of salmon. The mixture will be thick and should hold shape.
Place the tray of patties into the fridge and allow to cool and set for about 2-3 hours. This will help them hold their form better when frying them up.
After the patties have chilled remove from fridge and scoop the patties onto a skillet or large frying pan. Cook over medium heat for about 3-4 minutes. Flip over to allow the other side to cook. Cook for another 3-4 minutes or until salmon patties are cooked all the way through.
Cucumber Spread
Add all ingredients into food processor and process for about 1 minute until completely combined. No large chunks should be remaining.
Pour spread into a re-sealable container and place into the refrigerator to chill. Allow to chill for 2-3 hours prior to using.
To assemble burgers place cooked salmon patty on bun of choice (we preferred the less bread-y type) top with sliced avocado, and cucumber spread. Enjoy!
Calories: 383kcal | Carbohydrates: 5g | Protein: 28g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 166mg | Sodium: 625mg | Potassium: 741mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1043IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 2mg