Salmon Burgers with Tzatziki (Printable Version)
Juicy salmon patties packed with herbs, spices, and bright flavors served on toasted buns with fresh veggies.
# Ingredients Required:
→ Main Protein
01 -
1.5 pounds skinless salmon fillet, cut into bite-sized pieces
→ Flavorings and Herbs
02 -
2 teaspoons Dijon mustard
03 -
2-3 tablespoons minced green onions
04 -
1 cup chopped parsley leaves and tender stems
05 -
1 teaspoon ground coriander
06 -
1 teaspoon ground sumac
07 -
0.5 teaspoon sweet paprika
08 -
0.5 teaspoon ground black pepper
09 -
Kosher salt, to taste
→ Binders and Coating
10 -
1/3 cup unseasoned bread crumbs (or gluten-free breadcrumbs)
→ Cooking and Finishing
11 -
3 tablespoons extra virgin olive oil
12 -
1 lemon, halved
→ Accompaniments
13 -
Tzatziki sauce
14 -
Baby arugula
15 -
1 tomato, sliced
16 -
1 red onion, sliced
17 -
Toasted buns (ciabatta or whole wheat)
# Guide to Cooking:
01 -
Place about one-quarter of the salmon and Dijon mustard into a food processor. Process until it forms a smooth paste. Transfer to a mixing bowl.
02 -
Add the remaining salmon to the food processor and pulse a few times until coarsely chopped, retaining some texture. Combine this with the paste in the mixing bowl.
03 -
Incorporate green onions, parsley, coriander, sumac, paprika, black pepper, and a generous pinch of kosher salt into the salmon mixture. Mix thoroughly to combine. Cover and refrigerate for 30 minutes.
04 -
Line a sheet pan with parchment paper and spread bread crumbs on a plate. Divide the chilled mixture into four equal portions and shape each into 1-inch thick patties. Coat each side of the patties by pressing into the bread crumbs. Place the breaded patties on the parchment-lined pan.
05 -
Heat olive oil over medium-high heat until shimmering. Carefully place patties into the oil and cook, flipping once, until medium-rare and golden brown on both sides, approximately 2 to 4 minutes total. Maintain temperature to avoid burning crumbs. Internal temperature should reach 115–120°F (46–49°C).
06 -
Transfer cooked patties to paper towels to remove excess oil. Lightly season with salt and finish with a squeeze of fresh lemon juice.
07 -
Spread tzatziki sauce on toasted buns. Layer with salmon patties, baby arugula, tomato slices, and red onion slices. Serve immediately.
# Extra Suggestions:
01 -
Avoid over-processing the second batch of salmon to preserve texture in the patties.