Salmon Burgers. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.

In a small bowl, combine the first eight ingredients. Directions In a medium bowl, combine peppers, panko, garlic, and salmon. In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. You can have Salmon Burgers using 8 ingredients and 2 steps. Here is how you cook it.

Ingredients of Salmon Burgers

1. You need 2 cans of (each 6 oz.) boneless, skinless salmon.
2. You need 1 of large egg.
3. You need 1/2 cup of coarsely ground rolled oats.
4. You need 1/2 tsp. of each salt, pepper, salt free all purpose seasoning.
5. It's 1/4 tsp. of each garlic powder, onion powder, dried dill.
6. Prepare of Juice from 1/2 lemon.
7. It's 1 tbsp. of olive oil.
8. Prepare of Buns, for serving.

Check out this great salmon burger recipe as well as other burger alternatives. Add some salmon mixture to your hand, form a ball, and place in the pan. Carefully use your fingers to press it out to the shape of a burger. Method Place the salmon, breadcrumbs, egg white, shallot and basil into a food processor and pulse until combined, but not puréed, then season with salt and freshly ground black pepper.

Salmon Burgers step by step

1. Drain the salmon, place it in a large bowl and flake it with a fork. Add the ground oats, egg, lemon juice and seasonings. Use your hands to mix it up well until everything is incorporated. Shape the mixture into 4 patties and place them onto a plate. Place them in the fridge for 20 or so minutes..
2. Get a large non-stick skillet and heat the olive oil over medium heat. Pan fry the patties for about 5 or so minutes, until the bottom is golden brown and crispy, then flip and cook until golden brown on the other side. Serve them up in toasted buns with whatever burger toppings sound good to you..

Salmon Burgers with Pickled Cucumbers The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can. Burgers made with canned salmon were lackluster (to say the least) and mushy, while those made with fresh salmon were moist and full of flavor, with an appealing, chunky texture. A food processor made quick work of chopping the salmon into pieces. To keep the burgers together in the skillet, we used a light binder of mayonnaise and bread crumbs. For the salmon: Flake the salmon apart.