Mediterranean Alaska Pink Salmon Burgers
You can make the patties up to a day ahead, just cover and chill before coating in panko and panfrying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 4 servings
- Yield: 4
Ingredients
- 1 (14.75ounce) can wild Alaska pink salmon
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 10 pitted kalamata olives, finely chopped
- 2 tablespoon parsley, finely chopped
- 2 tablespoon dill, finely chopped
- 2 large eggs
- 3 tablespoons full-fat Greek yogurt
- 1 teaspoons Dijon mustard
- Zest from one lemon
- Kosher salt and freshly ground black pepper
- 11/2 cups panko breadcrumbs, divided
- 1/2 cup avocado oil
Feta Slaw
- 3 cups shredded cabbage (green, red or a mix)
- 3 green onions, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup full-fat Greek yogurt
- 11/2 tablespoons fresh lemon juice
For Serving
- Sliced tomatoes
- Sliced English cucumber
- 4 Toasted brioche buns
Preparation
-
Step 1 Prep Salmon Burgers
Mix together salmon, red onion, red bell pepper, olives, parsley, dill, eggs, yogurt, Dijon, lemon zest, 1 teaspoon kosher salt, and 1/2 teaspoon pepper until well combined. Stir in 1/2 cup Panko until evenly combined. Let stand 10 minutes.
With wet hands form salmon mixture into 4 patties. Coat well in remaining panko. Place in the freezer 20 minutes.
Heat avocado oil in a large heavy skillet over medium heat. Gently add patties to hot oil and cook until golden brown, about 3 minutes per side.
-
Step 2 Prep Feta Slaw
Combine cabbage, green onions, feta, yogurt, and lemon juice tossing well. Season with salt and pepper to taste.
-
Step 3 Serve
Serve patties in toasted buns topped with slaw, tomatoes, and cucumber slices. Serve immediately.
