Spicy Salmon Burgers
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(17)
Ingredients
4 servings
- 14–15 ounces canned salmon
- 2 eggs (see notes)
- 1/2 to 2/3 cup panko (start there, add more as needed)
- 1 tablespoon lemongrass paste
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1/2 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Olive oil for frying
- Buns and toppings like cilantro or sliced cucumber
- OR bagged salad (like an Asian-style salad)
- OR shredded cabbage (either homemade or store-bought, tossed with olive oil, vinegar, salt, and sugar)
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Preparation
Step 1
Drain the salmon and flake it apart. Mix the burger ingredients together. Form into 4 patties.
Step 2
Heat a little bit of olive oil in a nonstick skillet over medium heat. Add the burgers and cook for about 4-5 minutes on each side, until golden brown.
Step 3
Serve however you like! I love these burgers on a tangy slaw and topped with a dollop of plain yogurt, sour cream, or spicy mayo.
Step 4
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Chef's notes
I feel like every batch I make of these is a little different depending on the amount of moisture in the salmon, so just play with the egg / panko ratios as needed. If you find that your mixture is too crumbly or not sticking together well, you can add another half or full egg (to total 3 eggs). I’ve had some 2-egg batches, and some 3-egg batches – both turned out great. You can also add more panko to help things hold, or you can add a little bit of mayo to help the whole thing stick together!
