Normally, canned wild-caught red sockeye salmon is my go-to for salmon burgers — mainly because a can of salmon on the shelf means that we’re never more than 15 minutes away from an easy and tasty dinner. But two nights ago, we had about six ounces of salmon leftover from the previous evening, and I took a stab at turning it into salmon burgers.
The fact that five ingredients resulted in the best salmon burger ever should have been a good thing. Unfortunately, it rocked my world view on the virtues of canned salmon.
My new position on the salmon-burger subject: when grilling, baking or poaching salmon filets, think big and anticipate a leftover portion that could be repurposed into a burger or two the next day.
Discovery No. 2 for the evening: Oven Baked Sweet Potato Fries are not only the same color as salmon burgers, they are an awesome combination.
- 6 oz. cooked salmon
- 3 oz. crumbled feta
- 1/4 cup fresh basil leaves
- 1 egg
- 1 slice whole grain toast or bread crumbled in a food processor or sliced very fine.
- 1-2 Tbsp. olive oil
Salmon Burger Spread (optional)
- 1 Tbsp. pesto
- 1 Tbsp mayonnaise
- 1 tsp. lemon juice
Click here for Sweet Potato Fries Recipe
- Flake salmon with a fork and combine feta, basil, egg and bread crumbs. Stir vigorously until all ingredients are thoroughly combined.
- Form into two patties and transfer to a heated skilled coated with olive oil. Cook on medium-low for 5 minutes, allowing the patties firm up a bit before flipping.
- Flip very gently cook on the reverse side for 3-4 minutes.
- Serve on a whole wheat bun or over a salad with the Pesto Mayo Lemon Sauce (recipe above) on the side.