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)
How would you rate this recipe?
Preparation
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!