My new favorite cookbook is Katie Lee’s Endless Summer. The pictures alone make me want to go on vacation, and the recipes are even better. I created a Salmon Burger recipe based on her Shrimp Burger recipe, and they are SO good. We’ve been making them almost every week! I make them slider size and I haven’t met one person yet who doesn’t like them. To make things easier, I also have the fishmonger take the skin off and cube the salmon for me, to make putting it in the food processor that much easier. At first, I was hesitant to try the sauce from the recipe, but this one actually compliments the burger really well. These are sure to be a hit at your house too (and for the little ones, are also great cut up in lunch boxes, with a little ketchup for dipping).
makes about 19 slider-sized burgers
recipe adapted from Endless Summer
1 lb. salmon, skin removed + cubed
1 egg, lightly beaten
2/3 cup gluten-free panko (or regular)
2 scallions, chopped, white and green parts
1/4 tsp. garlic powder
2 tbsp. lemon juice
salt + pepper to taste
2-3 tbsp. canola oil (use 1 tbsp. per batch of burgers in the pan)
1/4 cup low-fat mayonnaise or vegannaise
1 tsp. Old Bay Seasoning
Hamburger buns or dinner rolls (for sliders) – We like Udi’s Gluten-free Classic Dinner Rolls
- In a large food processor, combine salmon, egg, gluten-free panko, scallions, garlic powder, lemon juice, about 1/2 tsp. sea salt and 1/4 tsp. ground black pepper. Pulse until well combined. Some chunks of salmon are OK, but most should be chopped up fine.
- Heat a large pan over medium-high heat. Add 1 tbsp of oil. For each batch of burgers in the pan, add 1 tbsp of oil or less if you don’t think it needs it. You don’t want them to stick.
- Using an ice cream scoop, make slider size patties. For bigger burgers, 2 scoops work well. Carefully place each burger in the pan as you are forming them. After a few minutes, turn them over. They should be a light brown color. They’re done when they feel slightly firm with a spatula. If you like more well-done, cook a little longer. Don’t worry if the outside looks brown when you remove from the pan, those still taste great, and are not burned. (I find the first batch usually has a lighter brown color when cooked on the outside than later batches)
- As burgers are done cooking, place them to cool on a plate lined with a few paper towels to drain the oil. Repeat process until all burgers are cooked.
- While burgers are cooling, mix mayo and Old Bay seasoning.
- To assemble burgers, use your favorite buns (or dinner rolls – we like those for sliders), and put about 1/2-1 tsp. of sauce for each burger. Eat open-faced or as a burger. Enjoy! (They keep about 2 days in the fridge)