BBQ Salmon Burger

Welcome to summer and BBQ season! If you haven’t had a fish burger before this Salmon burger will convert you. Rich in Omega 3 salmon is a great fish to incorporate into a burger patty and opens you up to a new world of burger toppings to experiment with.

Note: For this recipe, I use a food processor but you can easily do this by hand too.

Recipe Details

Serves: 3–4
Prep Time: 15 mins
Cook Time: 30 mins
Ready In: 45 mins
Difficulty: Intermediate

Meal prep storage

Best eaten fresh. Refrigerate in a sealed container or wrapped in clingfilm for up to 1 day. Freezing: Can be frozen for up to 1 month. Defrost completely in the fridge before cooking/reheating.

Ingredients

450g skinless salmon fillets, finely chopped (by hand or pulse-blended)
10g breadcrumbs (panko or fine)
1 large egg, lightly beaten
4 burger buns (brioche or wholemeal)
--- The Flavor Base ---
2 tbsp BBQ sauce
1 tbsp Dijon or hot mustard
2 tbsp Parmesan cheese, finely grated
2 cloves garlic, crushed
1 fresh chili, finely chopped (optional)
--- The Spice Blend ---
1/2 tsp paprika
1/2 tsp onion powder (optional)
1/2 tsp salt
1/2 tsp black pepper

Toppings (optional):

Avocado
Red onion
Cheese
Sauce (I like Sriracha and a little mayo)
Lettuce
Tomato

Method

Start by mincing the salmon into small chunks. If blending by hand, simply pick up and squeeze the salmon through your hands a few times until it’s broken up.

Then transfer the salmon to a big bowl and add the breadcrumbs, BBQ sauce, mustard, parmesan, chilli, garlic, salt, pepper, 1/2 tsp onion powder, and 1/2 tsp paprika. Blend together with your hands or a spoon until combined.

Add the egg and give it a final mix together. Then separate the salmon into 3 or 4 patties, wrap in tin foil and pop in the fridge for 15+mins, this helps the patties become firm and less likely to fall apart.

Meanwhile, get your toppings and any other side dishes ready. I serve mine with sweet potato fries.

Two ways to cook, either on a BBQ or in a pan. Either way, get the temperature nice and hot. Open the tin foil and flip the patty into the BBQ or pan. Allow it to cook for 3-4 mins and then flip it over. Be careful when moving it around, a salmon burger does not stay together as well as a beef burger. As good quality salmon can be served raw you can choose to cook it a little under so that the middle of the burger is slightly pink or cook it completely through.

Once cooked plate up with the buns and topping and enjoy!