Salmon Burgers

It had been awhile since hubby and I had last had fish for dinner, typically we try to have salmon at least once a week and often another seafood during the week as well. I decided to try my hand at salmon burgers for something a little different.

I looked online, but didn't find a recipe that was what I really wanted...so after picking up a couple tips I decided to wing it. I went with some Asian inspired flavors. I picked up some fresh salmon and Thai basil. I chopped up the basil and about one-fourth of a red onion and threw it in a food processor (I am sure you could do this part by hand, but I opted for the ease of the food processor).

First lesson learned, the onion didn't really get chopped well in the food processor, although it did grind the salmon and basil together well. In the future I would chop the onion finer. I also opted not to take a picture of the salmon once it was ground, ground meat never really looks that appealing. I mixed together the ground salmon mixture with egg white, sirracha, salt, pepper and panko breadcrumbs. Second lesson learned, one egg white was actually overwhelming for the half-pound of salmon I was using. If only doing a half-pound I would use less egg.  I added some extra panko to soak up some of the excess moisture and equalize the mixture. I refrigerated the meat for about 30 minutes, then shaped the salmon into patties.

I sprayed a grill pan with nonstick olive-oil spray and grilled the salmon for five minutes on each side.

Obviously I threw some red peppers on there too, for some extra flavor.

The salmon burgers held together really nicely and five minutes over medium-high heat on each side led to a nice crispy grill outside, keeping the "burger" moist inside.

I served them on a toasted english muffin with some torn Thai basil, grilled red peppers and some sirracha.

We had ours with baby carrots on the side, but I am sure any veggie would go well with this. Final lesson learned, the salmon burgers were really good but it could have used some extra condiments. Some mustard or even more sirracha would have gone a long way; but overall, it was pretty successful for my first attempt at salmon burgers.