Honestly, we don’t know where to start here… these salmon burgers are INSANE. They are the creme de la creme in every possible way. Firstly, they are gorgeous. Secondly, the texture of the salmon is absolute perfection because of the way you prep the patty – you cut most of the raw salmon into pieces and puree the rest with a few other ingredients, resulting in this amazingly moist and flavorful binding while still keeping the integrity of the salmon because it retains it’s delightful, flaky texture. Too often, burgers (and especially fish burgers) end up dry. You won’t believe how moist these are. You won’t find a better salmon burger in any restaurant. We know that’s a pretty bold statement, but just try us.
Tips (unsponsored): You need a really soft bun or roll for this burger because a hard one will smash the texture of the delicate patty. We ran through the drive-through of Kneader’s for some petit pain rolls and they were just too rough as-was. We sliced the hard tops and bottoms off (see below), grilled them, and they were perfect.
We used the jalapeno dill tartar sauce from Trader Joe’s and it was delicious on these. We like to buy our salmon (wild, skin-on) at our local Asian market, as the prices are usually good. Costco is a good place to buy salmon as well.
Have your kids help you juice the lemons and top each burger with arugula. As you prepare and enjoy these perfect burgers with your family, teach them about a few of the benefits some of the ingredients will provide their bodies:
- Arugula is high in vitamin K, which makes your bones strong and your brain healthy.
- Arugula also provides your body with folic acid, which helps it make healthy new cells.
- Salmon contain a lot of marvelous nutrients, but are most well-known for their omega-3 fats, which are great for your brain and which your body can’t make on it’s own so you must supply it through the food you eat.
Since salmon burgers don’t scream any particular ethnicity to us, let’s just review a few facts about Cambodia and it’s people:
- In larger cities, less than half of Cambodian children finish elementary school, and it’s much less in the country. Don’t you feel grateful to be able to go to school and the things you learn there?
- Cambodians eat rice with every meal (even dessert) and a ton of fish.
- Thousands of people each year visit ancient temples in Cambodia.
Adapted slightly from: Perfect Salmon Burgers
- 1¼ pounds center-cut salmon fillet, skin and pin bones removed
- 2 tablespoons dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon grated lemon zest
- Pinch of cayenne pepper
- 2 scallions, chopped
- 1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 4 brioche buns (or other soft bun), split
- Tartar sauce and arugula, for topping
- Cut three-quarters of the salmon into ¼-inch pieces. Put in a large bowl. 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. Pulse to make a paste.
- Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, ½ teaspoon salt, and black pepper to taste. Gently mix until just combined.
- Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, ¾-inch-thick patties. Cover loosely with plastic wrap and refrigerate 1 hour.
- Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press Panko into both sides of the salmon patties. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until golden on the bottom, 3 to 4 minutes, adjusting the heat if necessary and rotating the patties half-way through on each side for even cooking. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
- Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
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