An American Classic Reimagined
- For Burgers:
- 1 (1-pound) package salmon burger meat
- 1 carrot, peeled and coarsely chopped
- 1 clove garlic, minced
- 2 tablespoons fresh dill
- 2 tablespoons fresh mint
- 1-2 tablespoons chili paste
- 1 teaspoon Dijon mustard
- ½ cup rolled oats
- 1 small onion, coarsely chopped
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon olive oil
- For Serving:
- Fresh chives, chopped
- Mixed baby greens
- Lemon wedges
In a food processor, add carrot, garlic, dill, mint, chili paste, Dijon mustard, and 1⁄4 of the salmon. Pulse until ingredients are uniform, about 10 times.
Add the remaining salmon, along with the onion, and pulse a few times to incorporate.
Transfer the mixture to a large bowl. Add the oats and the capers, and stir to incorporate.
Cover the bowl with plastic and refrigerate 1-4 hours. This step is optional, but will help firm-up the burgers for grilling.
Using clean, slightly wet, hands, form patties. Transfer each to a parchment lined tray. Cover with plastic wrap and refrigerate 30 minutes.
Oil a skillet or grill. Fry until crispy & golden brown, or grill until cooked through.
Serve with lemon wedges. Garnish with chives.
Heather's pro cooking tip: If you don’t have a food processor or just want to save some time, you can always just dice the ingredients and mix everything by hand. The burgers will still be delicious.
Know Your Cook
- Heather Goesch -
This recipe comes from our friend, Heather Goesch. She’s a registered dietitian, nutritionist, freelance writer, recipe developer and nutrition consultant living on the southeastern coast of North Carolina. Her passion for cooking, growing, preserving and sharing good food & drink led to the creation of Heather Goesch Nutrition. It’s her blog on healthy living and eating, and she uses it to encourage others to eat & live well. That’s where we found this nutritious & delicious salmon burger recipe, and we were obliged to share it with you all. It’s packed with vitamins, protein, good fats, and yummy flavors. Go lean and eat it on some greens, or on a toasted bun with mustard and a beer.