Burgers are always a good thing, and especially nice if you change up the ingredients from time to time. We all love a classic beef burger with American cheese, grilled onions and a splash of mustard and ketchup, but it’s time for a lighter approach to a burger. Seafood can make a delicious burger using shrimp to hardier white fish, but my favorite is a salmon burger, one that’s flaky and tender on the inside with a crunchy crust on the outside.
A salmon burger has to begin with good salmon. During the winter months you can find salmon, either farmed from other countries, or buy wild Coho Salmon that has been previously frozen from Alaska. However, during this time of the year, salmon is freshly caught and shipped from the Pacific Northwest and Alaska, so you definitely want to jump on it and take advantage of this tasty situation.
Quinoa is an ingredient we are all familiar with and it does wonders as a binder in burgers. There’s isn’t any predominant flavor adding Quinoa in a burger, so it allows the salmon to come through, while adding to the perfect texture. No egg is necessary when you use Quinoa in this recipe, because it’s grains bind beautifully to help form into patties.
A crispy exterior is essential for a satisfying bite, so be patient and give the patties sufficient time in the pan, before placing them on either a bun, or on top of greens, like I enjoy eating them. The Sour Cream Horseradish Spread is not only zesty, but absolutely necessary. I know you’re going to love these burgers, so feel free to double or triple the recipe, and freeze them to have on hand in a moments notice. These burgers probably will not grill well because of their fine texture, but they are easy enough to prepare in a skillet on the stove top.
6 ounces cooked salmon
1/2 cup cooked quinoa
2 teaspoons dry mustard powder
2 teaspoons onion powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 hamburger buns
2 large lettuce leaves, or more for salads
Sour Cream Horseradish Spread
1/2 cup sour cream
1 tablespoon prepared Horseradish
2 teaspoons fresh tarragon, minced
pinch of salt
(Makes 2 Burgers)
- In a small bowl, combine all Sour Cream Horseradish Spread ingredients, stir. Place in refrigerator until ready to use.
- In another bowl, add flaked salmon, cooled Quinoa, mustard, onion powder, salt and pepper, stir to combine. Add tarragon and stir until incorporated. Using your hands, form two patties and place on an oiled plate.
- Drizzle a large non-stick skillet with 2 teaspoons oil and place over medium-high heat. After 1 minute, add patties to pan. Cook on first side for 3 minutes, flip and cook over side for 2 minutes, or until deep golden brown.
- Toast buns in oven briefly, while burgers are cooking. Spread both sides of buns with Sour Cream Horseradish Spread. Place patty on bun and top with lettuce, or place patty over a pile of lettuce, and top with Spread. Serve immediately. Enjoy!