Southwest Salmon Burgers
Southwest salmon burgers are full of fun mix-ins and tasty seasonings plus have lots of great topping options, including an easy lime-cilantro slaw.
Yield: 4 servings
Ingredients
For the salmon burgers:
- 1 lb. fresh salmon fillets
- ⅔ cup Panko breadcrumbs
- 1 large egg, lightly beaten
- ½ cup finely chopped red bell pepper
- ⅓ cup corn (fresh, frozen or canned)
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- Zest and juice of 1 lime
- 1 clove garlic, minced
- 1 ¼ teaspoons chili powder
- ¾ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne (optional)
- 1 tablespoon canola oil
For serving:
- 4 burger buns
- 4 large lettuce leaves (such as Bibb or romaine)
Optional toppings:
- Coleslaw (recipe in notes), sliced avocado or a dollop of guacamole, sliced tomato, salsa or pico de gallo, spicy Greek yogurt (Greek yogurt mixed with hot sauce or sriracha), cheddar or Monterey Jack cheese, pickled red onions, pickled jalapeños
Instructions
- Cut the salmon into large chunks and place in a food processor. Pulse several times, until the salmon is minced.
- Add the salmon and remaining ingredients (except the oil) to a large bowl and mix well.
- Divide into 4 equal portions and shape into patties about ½ inch thick.
- Place the patties on a plate, cover and refrigerate for 15-30 minutes to help the burgers set up before cooking.
- Heat the canola oil in a large skillet over medium-high heat.
- Add the salmon patties to the pan and cook for 4 minutes, then flip and cook another 4 minutes. Be careful not to overcook the burgers. (You can also grill these if you prefer.)
- Serve on buns with lettuce and desired toppings and enjoy!
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Notes
To make the lime cilantro slaw: Combine 1 (14 oz.) bag of coleslaw, ¼ cup chopped cilantro, optional ¼ cup chopped red onion, juice of 1 lime, 1 tablespoon extra-virgin olive oil, and ¼ teaspoon each salt and pepper in a large bowl. Mix well, the cover and let sit for 30 minutes. Serve on top and/or alongside the salmon burgers.
Salmon: I recommend fresh wild caught salmon for these burgers. It has the most flavor and bonus, is also the healthiest. You can use canned salmon, however. See the notes in the post above for details.
Pepper: Red bell peppers have great sweetness - and look pretty too. However, you could use another color bell pepper if you prefer.
Refrigerating these burgers is a required step. It helps them set up so that they’ll hold together well for cooking. Even just 15 minutes will do it.
Nutrition
Serving: 1serving | Calories: 731kcal | Carbohydrates: 58g | Protein: 45g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 25g | Fiber: 8g
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