Making salmon burgers from scratch is great fun, and the use of fresh fish makes this a healthy, and interesting option for any meal. I do pay particular attention during preparation and cooking of the salmon burgers to avoid them breaking apart, but I find that the detailed steps explained below always result in success!I normally serve these as a main for two (Two burgers each), or for four with some potato wedges. I personally find that a small dollop of sweet chilli dipping sauce on top of the burgers works a treat too – as it adds some heat.
- 3 salmon steaks (approx. 600g/1¼lb in total), chopped
- 100 g breadcrumbs
- 2 eggs (beaten)
- 4 bread rolls (for serving)
- a handful of coriander (chopped)
- 2 shallots (finely chopped)
- a small piece of ginger (grated)
- ¼ cup plain white flour
for the salad
- a handful of rocket (chopped)
- balsamic vinegar
- Remove the skin from the salmon fillets, and dice the salmon into very small pieces and put in a mixing bowl.
- Add two finely diced shallots, grated ginger, chopped coriander, breadcrumbs, and some coarse salt, to the mixing bowl and mix together thoroughly.
- Add two beaten eggs to the bowl to bind the ingredients, and keep mixing together until contents of the bowl bind together.
- Separate the mix into 4 large, 2cm/1in thick burgers patties.
- Put a large pinch of flour on a plate and carefully flour both sides of the salmon burger. Adding more flour if the salmon burger is still sticky in your hands. This will help stop the patties from sticking to anything they contact!
- Repeat four more times, you should be able to make four large salmon burgers.
- Put the plate on a shelf in a refrigerator, half an hour will do, but up to an hour is better, this is to help keep the burgers together during cooking.
- After they have been refrigerated, heat a frying pan with a large dash of olive oil in, to a medium-high heat. A low heat won't help bind them before they need turned and they would fall apart.
- Carefully place the burgers in the pan, press them down quite firmly so the base cooks and binds evenly, after a couple of minutes the cooking side will go white, let them cook a minute longer then carefully turn them over. If you move them about too much before they have cooked together they can break.
- If you notice the burgers cracking, reduce the heat a little, push the crack together and spoon over a little of the hot olive oil before turning.
- Taking care not to handle them too often, cook until both sides of each burger are a deep golden brown.
- Cut the four rolls in half, toss the rocket leaves through some balsamic vinegar and place neatly in a pile on the roll tops.
- Remove the salmon burgers from the pan and place one on each roll bottom.
- Serve, and enjoy.