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The Best Salmon Burger

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Ingredients

1 (16 ounce) can salmon, drained
2/3 cup saltine cracker crumbs
1/2 teaspoon dried basil leaves
1 egg ,beaten
1 tablespoon lemon juice
2 tablespoons butter
1 tablespoon olive oil
4 English muffins, split and toasted
2 tablespoons butter
1/2 cup mayonnaise
1/2 cup honey mustard
4 thin slices Havarti cheese
1 cup mixed lettuce

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The Best Salmon Burger

  • Serves 4
  • Easy

About This Recipe

Classic burgers are made with ground beef, of course, but you can make a “burger” out of any meat, poultry, or fish. Salmon burgers are delicious and easy to make. I like to make mine with canned salmon. Always choose red, or sockeye salmon, if you can. The taste is much richer and the salmon is a better quality than pink.

I love to serve burgers on toasted English muffins. That type of bread doesn’t get soggy as you eat, one of my pet peeves about any burger bun. They also have fabulous flavor and really compliment any burger.

Serve this great burger with some coleslaw or potato salad. And enjoy every bite.

Steps

1
Done

Remove and discard the skin and bones from the salmon, if you want to. Put the salmon in a medium bowl.

2
Done

Add the cracker crumbs, basil, egg, and lemon juice to the salmon and mix gently with your hands. Shape the mixture into four patties.

3
Done

Put the patties on a plate, cover, and refrigerate for 1 hour to set them up so they are easier to cook.

4
Done

Heat 2 tablespoons butter and the olive oil in a nonstick skillet.

5
Done

Add the patties and cook over medium heat, turning once, until the salmon burgers are browned and hot. This should take 2 to 4 minutes per side.

6
Done

Spread the toasted English muffins with butter. Put the cheese on the burgers and cover the pan for 1 minute so the cheese melts.

7
Done

Assemble the burgers with the English muffins, the patties, salmon, honey mustard, and lettuce and serve at once.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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