Try this Salmon Burger with Cilantro Mayo recipe.
- 1 clove garlic minced
- 2 egg whites
- avocado sliced
- 1/2 t salt
- dash of cayenne pepper
- lemon wedges
- squeeze of lemon
- 1/2 c mayonnaise
- 1/2 c cilantro chopped fine
- 2 lb salmon diced (i use sockeye salmon)
- 3/4 c panko crumbs
- 1/2 c green onions thinly sliced
- 3 t soy sauce
- 2 t fresh lemon juice
- hamburger buns (i used wheat) preferably toasted
- lettuce torn
- tomato sliced
- red onion sliced
- cilantro mayo
- Carbohydrate 39.7749312523495 g
- Cholesterol 10.5000000088762 mg
- Fat 11.5173875083486 g
- Fiber 7.92074978455992 g
- Protein 7.42715000020051 g
- Saturated Fat 1.81968250126887 g
- Serving Size 1 1 -6 burgers, depending on thicknes (535g)
- Sodium 428.376875202546 mg
- Sugar 31.8541814677896 g
- Trans Fat 8.87096125707709 g
- Calories 255 calories
Step-by-step
- In a small bowl, combine mayo ingredients and stir until completely combined (can whirl in food processor). Refrigerate until ready to serve.
- In a bowl, add salmon, garlic, green onion, and Panko. Mix gently until well combined.
- In a smaller bowl, combine egg whites, soy, lemon, and salt. Whisk. Pour over salmon/Panko mixture and toss gently until mixture is moistened.
- Heat a skillet to medium heat and swirl with canola oil.
- On a cutting board or work surface, form salmon into 4-6 equal-sized patties, packing firmly. Using a sturdy spatula, transfer patties to hot pan.
- Cook until golden and crispy, about 4 minutes. Flip and repeat until burgers are cooked through, but not dried out, about 3-4 more minutes, depending on thickness. Sprinkle finished burgers with sea salt.
- Serve on a bun with Cilantro Mayo (be generous), lettuce, tomato, red onion, and avocado.
Traditional beef patties rely on a fine grind to hold together, but fish requires a different mechanical approach to avoid turning rubbery. Dicing two pounds of salmon by hand preserves muscle integrity, yielding distinct chunks rather than a uniform paste. Japanese panko breadcrumbs act as a structural scaffold, absorbing excess moisture from the egg whites and soy sauce without compacting the mixture. Form the patties firmly on a cutting board, ensuring they measure roughly one inch thick to maintain juiciness during cooking.
Controlling the Crust
Transfer the formed patties into a skillet heated to medium, using canola oil to conduct heat evenly across the surface. Let them sear undisturbed for about four minutes until a golden crust forms, which allows the proteins to release cleanly from the pan metal. Flip carefully with a sturdy spatula and cook for an additional three to four minutes until the center reaches opaque doneness. Overcooking causes the natural fish oils to render out too quickly, leaving the meat dry and crumbly.Balancing the Condiment
While the patties cook, combine the mayonnaise, half a cup of minced cilantro, and garlic in a small bowl, or process the mixture until completely smooth. Chilling this condiment for at least thirty minutes allows the garlic compounds to mellow into the fat of the mayonnaise. Toast the wheat hamburger buns to provide a rigid barrier against the rich cilantro sauce and juicy slices of tomato. Finish the assembly with sliced avocado and red onion for contrasting crispness.
