Lemon Herb Salmon Burgers
Total Time
30 minutes
Prep Time
10 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(8)
Ingredients
4 servings
- 1 shallot
- 1/2 cup fresh herbs (basil and parsley are great)
- 16 ounces wild caught raw salmon, skin removed
- 1 cup cooked quinoa
- 1 egg + 1 egg white
- 1/2 teaspoon seasoning mix (I used a seafood seasoning that had marjoram, chives, and onion)
- A big squeeze of lemon juice – about a tablespoon
- Salt and pepper to taste
- 2 tablespoons minced herbs and shallot (reserved from burgers)
- 1/4 cup oil
- 2 tablespoons water
- 1–2 tablespoons lemon
- 1/4 teaspoon salt
- 1 teaspoon honey
- Bold DeLallo SaladSavors®
- 2–3 cups baby spinach
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Preparation
Step 1
Mince the shallot and herbs. Set aside two tablespoons of the shallot/herbs for the dressing. Saute the remaining shallot and herbs in a little olive oil over medium high heat for a few minutes to remove the bite.
Step 2
Pulse the salmon 2-3 times briefly in a food processor until well chopped and a little bit sticky. Stir together with the quinoa, eggs, seasoning, lemon juice, salt, pepper, and the shallots and herbs from step one. Shape the mixture into four patties.
Step 3
Heat a small drizzle of oil in skillet over medium high heat. Fry the patties one at a time, flipping once after 3-4 minutes. The patties should be golden brown on the outside and fully cooked on the inside.
Step 4
Place all the dressing ingredients in a jar and shake until combined. Set a little bit aside and toss the rest with the salad ingredients.
Step 5
Serve burgers over salad! Mix the reserved dressing with a little bit of Greek yogurt or mayonnaise for a herb-dip-type-sauce and serve it over the salmon burgers.
Step 6
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Chef's notes
This recipe pairs well with a baby spinach salad for a fresh and healthy meal.
The salad can be quickly prepared using Bold DeLallo SaladSavors® for convenience.
