Tuna Burgers

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.…

A Couple Cooks – Recipes worth repeating.

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.

Tuna Burger

Here’s a unique way to use a can of tuna…try Tuna Burgers! Tuna makes an unexpectedly excellent burger: thick and savory. Balanced on a bun with chipotle aioli and veggie toppings, it’s a satisfying meal that everyone will enjoy. Plus, it’s economical and a great alternative to red meat. Just like our popular tuna patties, it’s a healthy dinner idea that will surprise and delight. Here’s how it’s done!

Ingredients in tuna burgers

Tuna burgers are simply a burger where canned tuna stands in for ground meat. You’ll also need to add some binders to help the tuna stick together, like egg, breadcrumbs, mustard and mayonnaise. It all comes together into a savory, hearty mix of flavors! Here’s what you’ll need:

  • White meat tuna (see below)
  • Green onion
  • Worcestershire sauce
  • Garlic powder
  • Kosher salt
  • Plain panko or coarse breadcrumbs (or gluten free breadcrumbs; see below*)
  • Dijon mustard
  • Mayonnaise
  • Eggs
  • Olive oil
Tuna Burger

Tips for buying canned tuna

There are lots of options at the grocery store when it comes to canned tuna. Here’s what to look for when buying for these tuna burgers:

  • Look for light tuna caught by pole and line fishing, which is the most sustainable choice. Light tuna that comes from skipjack has the lowest mercury levels of all types of tuna. (Read more here.)
  • Buy BPA free cans. Look for cans or pouches that are BPA free.
  • Oil packed or water packed work. Use whatever is your personal preference for this recipe! Either way, drain the can before using.

Panko vs breadcrumbs

Do you stock panko in your pantry? It’s extremely versatile and our favorite option when it comes to breadcrumbs. The breadcrumbs are important to get a cohesive, solid texture to a tuna burger. Here’s the difference between panko and traditional breadcrumbs, and why we prefer panko:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It makes a beautifully crispy coating and it’s very versatile. Use it in recipes like Pistachio Crusted Salmon or Stuffed Portobello Mushrooms. Or our favorite way: use it as a stand-in for croutons in a Kale Caesar Salad or Romaine Salad.
  • Breadcrumbs also work! Packages labeled “coarse breadcrumbs” are best, since traditional breadcrumbs have a finer texture like sand. But either should work! You can also make homemade breadcrumbs.
  • Want breadcrumb substitutes? Try gluten-free panko or gluten-free breadcrumbs, or use an equal amount of crushed crackers of any type.
Tuna Burger

How to make tuna burgers: some tips

Once you’ve got all your ingredients, tuna burgers are simple to put together. Just make sure to leave 15 minutes for allowing the burgers to firm up in the fridge. Here are some notes on the process:

  • This recipe makes 4 very large or 5 medium burgers. We prefer the size with 5 because it fits in a bun nicely but still has some heft (the size with 6 is too small). It might be an odd number, but then someone gets seconds! Or leftovers save well for 2 to 3 days.
  • Form the burgers, then refrigerate 15 minutes. This helps them firm up prior to pan frying. Use this time to make the burger sauce or prep other parts of the meal.
  • Pan fry 4 minutes per side. Fry in olive oil until they’re golden brown on both sides.

Tuna burger toppings

Once you’ve got your tuna burgers: the best part is the toppings! Make sure you pair a creamy sauce with these tuna burgers, otherwise the sandwich will be on the dry side. Here are some of our favorite sauces and toppings for a tuna burger:

Chipotle Aioli

More tuna recipes

There’s so much you can do with a can of tuna! Here are a few more ideas:

This tuna burger recipe is…

Pescatarian and dairy-free.

Print
Tuna Burger

Tuna Burgers


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 large or 5 medium burgers

Description

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.


Ingredients

  • 3 5-ounce cans white meat tuna
  • 1 green onion, finely minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • 1 ½ cups plain panko or coarse breadcrumbs (or gluten free breadcrumbs*)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 eggs
  • 2 tablespoons olive oil, for cooking
  • 1 recipe Chipotle Aioli, Truffle Aioli, Remoulade, or Tartar Sauce, for serving*
  • To serve: red onion, tomato slices, lettuce, buns

Instructions

  1. Drain the tuna and flake it into small pieces with a fork, smashing up any big chunks. In a medium bowl, mix it with green onion, Worcestershire sauce, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.
  2. Form the dough into 5 small or 6 large patties. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours). If desired, use the time to make the aioli, remoulade or tartar sauce.
  3. When ready to cook, heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the burgers and cook for about 4 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side.
  4. Serve on a bun with tomato, red onion, lettuce, and aioli, remoulade or tartar sauce. Leftovers save well refrigerated for 2 to 3 days.

Notes

*Make sure to have a creamy sauce with these tuna burgers, otherwise the texture will be on the dry side. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Tuna burgers

A Couple Cooks - Recipes worth repeating.

The Absolute Best Way to Make Cheeseburgers

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackl…

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles cheeseburgers.


At 1500 West Colorado Boulevard in Pasadena, California—an otherwise unassuming corner—if you look down at your feet, you might be surprised to find a plaque that reads as follows:

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Favorite Black Bean Burger

This black bean burger recipe is hearty and satisfying! Pile ’em high with toppings for a meal that pleases everyone.…

A Couple Cooks – Recipes worth repeating.

This black bean burger recipe is hearty and satisfying! Pile ’em high with toppings for a meal that pleases everyone.

Black Bean Burger

Everyone has their own favorite black bean burger recipe…and at long last, here’s ours! Here’s the thing with bean burgers: you either love ’em or you hate ’em. But a good one can be fantastic. This one is hearty and savory, spiced with cumin, garlic, and smoked paprika. Walnuts give it texture so it’s not just mush on a bun. Top it with cheese, guacamole and all the burger fixin’s, and it’s pretty darn satisfying. We always polish these off quickly: and leftovers last in the fridge for days!

What’s in this black bean burger recipe?

There are many variations on a black bean burger recipe. This one is mostly beans, walnuts, and spices, held together with breadcrumbs and egg. It doesn’t have the texture of an actual burger, so don’t expect that! But it’s hearty and satisfying when served in a bun with toppings. Here are the key ingredients you’ll need:

  • Black beans
  • Onion and garlic
  • Olive oil
  • Spices: cumin, garlic powder and smoked paprika
  • Soy sauce
  • Ketchup
  • Panko
  • Chopped walnuts
  • Egg
Black Bean Burger

Methods for cooking a black bean burger

There are a few methods for cooking a black bean burger: baking, pan frying, and grilling. In our experience, pan frying a black bean burger can come out mushy and not cooked through. So our favorite method is baking! But you can grill it as well. Here’s what to know:

  • Baked: Bake the burgers at 400 degrees Fahrenheit for 15 minutes on each side. This cooks them through perfectly. They’re even better after they rest for about 10 minutes to firm up.
  • Grilled: Pre-bake them at 400 degrees Fahrenheit for 10 minutes per side. Then you can go right to the grill and grill 5 minutes per side on medium high heat, or refrigerate until grilling. The smoky char of the grill adds unreal nuance to the burger!

Sauces and topping ideas

Once you’ve whipped up this black bean burger recipe, the fun part is the toppings! The best bang for your buck? A great burger sauce recipe. Often times we go simple and just slather the bun with guacamole (as you see above), but there are lots of other great sauce ideas. Make sure to pair this burger with a sauce or spread: it’s much too dry otherwise. Here are some options:

Black bean burger recipe

Leftovers and make ahead instructions

This black bean burgers recipe stores very well and is ideal for making in advance! The texture of the burgers firms up the longer they sit, so they’re great after refrigeration. They even work well frozen! This recipe makes enough for 8 burgers, so you can have leftovers for days. Here are a few notes on storage:

  • Burgers last well refrigerated up to 5 days. Eat them cold, room temp, or re-warm them before eating (in a skillet, oven, broiler or on the grill).
  • Or, freeze burgers you don’t plan to eat right away for up to 3 months. Stack them with parchment paper in between each and freeze in a sealed container.

More veggie burger recipes

There are lots of ways to make a burger without using black beans! Here are a few more options you might enjoy:

This black bean burger recipe is…

Vegetarian and dairy free (without cheese).

Print
Black Bean Burger

Favorite Black Bean Burger


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 7 to 8 burgers

Description

This black bean burger recipe is hearty and satisfying! Pile ’em high with toppings for a meal that pleases everyone.


Ingredients

  • 2 cans black beans, drained, rinsed and patted dry
  • 2 garlic cloves (1 tablespoon minced)
  • 1 cup finely diced yellow onion (1/2 onion)
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • ½ tablespoon garlic powder
  • ½ tablespoon smoked paprika
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoons ketchup
  • 1 cup panko
  • ¾ cup finely chopped walnuts
  • 1 teaspoon kosher salt
  • 1 egg
  • Cheese slices, for serving (optional)
  • For serving: Buns, guacamole, Burger Sauce or Chipotle Sauce, pickles, red onion, tomato, ketchup

Instructions

  1. Preheat the oven to 400F. 
  2. Mince the garlic and finely chop the onion, making sure the pieces are small (avoid random large ones which can break up the texture). In a large skillet, heat the olive oil. Add the the onion and sauté for 3 minutes, then add the garlic and sauté for for 2 more minutes until golden and translucent. Remove from the heat.
  3. In a large bowl, mash the black beans with a fork, keeping some whole– the texture should be mostly mashed with chunks and whole beans remaining. Add the sauteed onion and garlic, cumin, garlic powder, smoked paprika, soy sauce, ketchup, panko, chopped walnuts, kosher salt, and egg. Mix to combine until a dough forms. 
  4. Use a ½ cup measuring cup to portion the dough into patties: 7 burgers with a full ½ cup or 8 burgers measuring a scant ½ cup. Shake the patty out of the measuring cup, then place it on a parchment lined baking sheet and gently press it until it’s 3/4” thick. When the dough starts to stick to the cup, wash out the measuring cup. 
  5. Place the burgers in the oven. Bake 15 minutes on one side, then flip and bake 15 minutes on the other side. If using, add cheese slices and bake 3 minutes more until the cheese is melted. Serve immediately or wait about 10 to 15 minutes until the burgers firm up. Place on a bun spread with guacamole and layered with pickles, ketchup red onion and tomato. Leftover burgers last well refrigerated up to 5 days. Or freeze leftovers for up to 3 months, stacked with parchment paper in between each in a sealed container. Reheat or grill prior to serving (see below). 
  6. Alternative grilling instructions: If you plan to grill the burgers, first bake the burgers for 20 minutes: 10 minutes per side. Then grill the burgers over medium high heat for about 5 minutes per side.  
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Black bean burger recipe, black bean burger

A Couple Cooks - Recipes worth repeating.

Is a Patty Melt a Hamburger or a Sandwich? Either Way, It’s the Best

I’ve realized that the population of my Brooklyn neighborhood, where I’ve lived for a decade, can be divided into buffalo chicken salad people and patty melt people. I put myself in the latter category. One of my favorites was the patty melt they serve…

I’ve realized that the population of my Brooklyn neighborhood, where I've lived for a decade, can be divided into buffalo chicken salad people and patty melt people. I put myself in the latter category. One of my favorites was the patty melt they served at beloved local spot MeMe’s Diner, which closed its doors in 2020 but has been reborn as K.I.T., a natural-wine spot that also sells excellent baked goods.

But here’s the question: Is the patty melt a sandwich or a hamburger? Because if it’s a burger, then we enter a minefield of issues that people just love to debate when it comes to things you can grill in the summertime and put between a bun.

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Recall Alert: Watch Out for Hostess Hot Dogs & Hamburger Buns

Labor Day is just around the corner, which means that millions of Americans will be stocking up on burger patties, sausages, bags of chips, patriotic desserts, crisp lagers, and sparklers. But if you already purchased some hot dog and hamburger buns for the holiday, you may want to check the label. According to the Food and Drug Administration (FDA), Hostess Cake has issued a voluntary recall of their Soft White Hamburger Buns and Soft White Hot Dog Buns, as they may be contaminated with salmonella and listeria, two different forms of bacteria that can both cause foodborne illness. The company first announced the recall on August 13th, 2021 and has not learned of any illnesses related to the recall at this time. The bacteria was detected during a routine monitoring of the food production facility.

Fear not—no other Hostess products, including beloved nostalgic treats like Twinkies, Ding Dongs, Ho Hos, Donettes, or Honey Buns, were included in the recall.

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Labor Day is just around the corner, which means that millions of Americans will be stocking up on burger patties, sausages, bags of chips, patriotic desserts, crisp lagers, and sparklers. But if you already purchased some hot dog and hamburger buns for the holiday, you may want to check the label. According to the Food and Drug Administration (FDA), Hostess Cake has issued a voluntary recall of their Soft White Hamburger Buns and Soft White Hot Dog Buns, as they may be contaminated with salmonella and listeria, two different forms of bacteria that can both cause foodborne illness. The company first announced the recall on August 13th, 2021 and has not learned of any illnesses related to the recall at this time. The bacteria was detected during a routine monitoring of the food production facility.

Fear not—no other Hostess products, including beloved nostalgic treats like Twinkies, Ding Dongs, Ho Hos, Donettes, or Honey Buns, were included in the recall.

Read More >>

The Best Cheese for Cheeseburgers, Period

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch. This month, Marissa is sharing her thoughts on the best possible cheese to melt on a burger, inspired by the Absolute Best Tests column.


It was in 1934 that the term “cheeseburger” was first coined, on the menu at Kaelin’s restaurant in Louisville, Kentucky. They topped a patty with American cheese in the hopes of adding a “new tang to the hamburger,” and this now-classic staple would soon appear everywhere from diners to backyards, all across the U.S. Over the years, the cheeseburger has morphed from its humble origins—sometimes so much that the folks at Kaelin’s probably wouldn’t recognize it as the same dish. Restaurants love to experiment with various toppings and condiments, from sautéed mushrooms and crispy onions to aioli and pickle relish, to transform the traditional cheeseburger into something new. At the core, however, the cheeseburger always relies on a ground beef base and gooey cheese topping.

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Our 19 Favorite Ground Beef Recipes

When it comes to dinnertime, a pound of ground beef can be the start of something great. I’m thinking meatballs floating in tomato-butter sauce or minestrone soup (or even grape jelly—don’t knock it till you’ve tried it!). Or maybe smash burgers slathe…

When it comes to dinnertime, a pound of ground beef can be the start of something great. I’m thinking meatballs floating in tomato-butter sauce or minestrone soup (or even grape jelly—don’t knock it till you’ve tried it!). Or maybe smash burgers slathered with ketchup and mustard, shatteringly crisp lumpia, spicy kebabs wrapped tightly in chapati, a steaming bowl of chili with a skillet of cornbread on the side. Whichever direction your taste buds are sending you, these ground beef recipes will feed a crowd.

Some of these recipes are takes on classic dishes that swap in grains or vegetarian protein for some of the beef. And even if you’re not a meat eater at all (but have somehow found yourself reading this, a roundup of ground beef recipes), there are still options. Swap in a ground faux meat like Impossible or Beyond, which both make vegan ground “beef” offerings that would work relatively seamlessly in any of these 19 ground beef recipes.

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A Guide to Cheese & Condiments For Summer Meals

I consider both cheese and condiments to be essential when it comes to elevating a summer spread. Whether I’m making a cheese plate or a more formal meal, I always try to make sure sweet, salty, sour, bitter, and umami notes are present in the cheeses …

I consider both cheese and condiments to be essential when it comes to elevating a summer spread. Whether I’m making a cheese plate or a more formal meal, I always try to make sure sweet, salty, sour, bitter, and umami notes are present in the cheeses and condiments I put out: together, they make for a party on the taste buds. Try these 5 cheese and condiment pairings for a future summer cheese board, sandwich, or hot-off-the-grill dish.

1. Taleggio & Grainy Mustard

Photo by Marissa Mullen

Taleggio is a wash-rind cow’s milk cheese from Italy, notable for its creamy texture, orange exterior, and pungent aroma. Although Taleggio’s smell can be potent, its flavor is mild and buttery with a fruity tang. I love the combination of taleggio with a whole grain mustard, especially on something super-savory, like a hot dog. Cover a hot dog bun with room temperature taleggio, followed by a thin layer of mustard. The savory juices from the hot dog complement the pungent cheese, while the mustard cuts through with a tangy finish.

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Classic Salmon Burgers

Here’s the salmon burgers recipe you need! They’re easy and have the best flavor: each bite is perfection slathered with remoulade sauce. Here’s an impressive dinner idea that’s calling your name: this irresistible Salmon Burgers recipe! These burgers are so deliciously satisfying, we’re kicking ourselves this hasn’t been part of our dinnertime repertoire until now. Each bite is hearty and juicy, topped with a creamy remoulade sauce that takes it to rockstar status. This is a great way to feel like you’re eating red meat, without the meat! It’s every bit as satisfying, we think. The keys to great salmon burgers Salmon burgers are a great healthy alterative to red meat. Or if you’re someone like us, they’re a splurge to compliment our 90% plant-based diet! We’d resigned ourselves to veggie burgers forever, until this salmon burger came along. Our entire family gave it 5 stars! Here’s what to know about making this salmon burger recipe: You’ll use raw salmon. No need to pre-cook it! You can use any type of salmon, though of course the better the salmon the better the flavor (see below). A food processor is handy, but a knife works too! Whiz the dough to get […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the salmon burgers recipe you need! They’re easy and have the best flavor: each bite is perfection slathered with remoulade sauce.

Salmon burger recipe

Here’s an impressive dinner idea that’s calling your name: this irresistible Salmon Burgers recipe! These burgers are so deliciously satisfying, we’re kicking ourselves this hasn’t been part of our dinnertime repertoire until now. Each bite is hearty and juicy, topped with a creamy remoulade sauce that takes it to rockstar status. This is a great way to feel like you’re eating red meat, without the meat! It’s every bit as satisfying, we think.

The keys to great salmon burgers

Salmon burgers are a great healthy alterative to red meat. Or if you’re someone like us, they’re a splurge to compliment our 90% plant-based diet! We’d resigned ourselves to veggie burgers forever, until this salmon burger came along. Our entire family gave it 5 stars! Here’s what to know about making this salmon burger recipe:

  • You’ll use raw salmon. No need to pre-cook it! You can use any type of salmon, though of course the better the salmon the better the flavor (see below).
  • A food processor is handy, but a knife works too! Whiz the dough to get the right texture: or you can use a knife to finely chop.
  • Refrigerate before cooking. Firming the burgers for 15 minutes does wonders for the texture.
  • Pan fry for 5 minutes per side. Then it’s a quick pan fry in healthy olive oil. It comes out lightly crispy on the outside and browned to perfection.
Salmon burger recipe

Best salmon to buy

One think we like about this salmon burgers recipe: because you’re adding seasoning and shaping it into patties, you don’t need the most expensive, beautiful fillet. You can get away with lower quality salmon in a burger! But like any recipe, the better the raw ingredients the better the flavor. Here’s what we’d recommend for this recipe:

  • Fresh salmon is best. You can find decent frozen salmon. But for the very best salmon, buy it fresh from your local seafood counter.
  • Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor. Avoid Atlantic salmon as it is typically farmed salmon.

Salmon burger sauce ideas!

Once you’ve cooked up your salmon burger, pair it with a tasty and delicious sauce for maximum deliciousness! Here we’ve gone classic with a traditional Remoulade Sauce. But there are so many options, each with a different vibe. Salmon burger sauce ideas to try are:

  1. Remoulade sauce, a traditional French and Cajun mayo-based sauce (our top pick!)
  2. Tartar sauce, a common seafood sauce
  3. Lemon dill sauce, for a Mediterranean spin
  4. Creamy cilantro sauce, a zingy dairy-free option
  5. Cilantro lime ranch, a creamy cilantro-based ranch
  6. Dill sauce or Cucumber sauce, Greek-yogurt based Mediterranean sauces
  7. Spicy mayo, mayo with zing
  8. Special burger sauce, all your favorite condiments in one
Salmon burger sauce
Remoulade is the ideal salmon burger sauce

Salmon burger toppings

Once you pick a sauce, you can customize your salmon burger toppings to go with the theme. There are so many great ideas, so we’ve got a separate list going! Here’s what we used, and a few more ideas:

What’s panko?

These salmon burgers use panko to hold them together. Not used to working with this ingredient? Here’s what to know:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. We like using panko because it’s light and crunchy, and makes a great texture.
  • Need a substitute? You can use coarse breadcrumbs or even homemade breadcrumbs.
  • Is all you can find regular breadcrumbs? Use only 1/2 cup instead of 3/4 cup panko, because regular breadcrumbs are very finely ground.
Salmon burger

How to make this recipe gluten-free

Can you make these salmon burgers free? Yes. Here’s what to do:

  • Look for gluten-free panko or breadcrumbs in stores or online. It’s pretty easy to find these days!
  • Try a gluten free breadcrumb substitute like rolled oats or crushed gluten free crackers.
  • Use a gluten free bun, or try these bread substitutes.

What to serve with a salmon burger

Want to make it a meal? Here’s what we’d serve with these tasty salmon burgers to make them a meal:

Salmon burger toppings
Try salmon burger toppings like guacamole and pico de gallo

This salmon burgers recipe is…

Pescatarian and dairy-free. For gluten free, see the notes above.

Print
Salmon burger recipe

*Best* Salmon Burger Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes (+15 minutes chill)
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 burgers

Description

Here’s the salmon burgers recipe you need! They’re easy and have the best flavor: each bite is perfection slathered with remoulade sauce. 


Ingredients

  • 1 pound salmon, skin and bones removed
  • 1/2 cup fresh parsley or cilantro
  • 1 tablespoon capers, drained
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup panko or coarse breadcrumbs (gluten free if desired)*
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 3 tablespoons olive oil, for cooking
  • 1/2 cup Remoulade Sauce or another salmon burger sauce (see above)
  • For serving: Bun, red onion, tomato, lettuce

Instructions

  1. Cut the raw salmon into chunks. Add it to a food processor with parsley or cilantro, capers, onion powder and kosher salt. Pulse 8 to 10 times until roughly chopped; be careful not to over-process. (Alternatively, chop everything with a large chef’s knife until it has a uniformly roughly chopped texture.) Remove blade and stir in the panko, Dijon mustard and mayonnaise (you can do this in either the bowl of the food processor or transfer to a bowl). 
  2. Form the dough into 4 burger shapes that are about 3/4 inch thick. Refrigerate 15 minutes to firm up the texture (or up to 24 hours). While the burgers rest, make the Remoulade Sauce.
  3. When ready to cook, heat the olive oil in skillet over medium high heat. Add the burgers and cook for 4 to 5 minutes until browned, then flip and cook another 4 to 5 minutes or until the inside registers 130 degrees Fahrenheit on a food thermometer. You can also grill the burgers on medium high heat for the same amount of time. 
  4. Serve on a bun garnished lettuce, tomato, red onion, and Remoulade Sauce or other salmon burger sauce. Make ahead and storage: Store refrigerated up to 2 days, or wrap in freezer safe wrapping and freeze up to 3 months. Allow to defrost in the refrigerator the night before cooking. 

Notes

*If all you can find is regular breadcrumbs, use 1/2 cup since they are much finer ground than panko. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Salmon burger recipe, Salmon burger sauce

More favorite salmon recipes

Salmon is one of our top choices when it comes to fish and seafood! Here are a few more salmon recipes to enjoy:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes