Description
These Salmon Burgers with Tzatziki are a flavorful and healthy twist on the classic burger. Made with fresh skinless salmon fillets mixed with vibrant herbs and spices like parsley, coriander, sumac, and paprika, these patties are lightly breaded and pan-fried to golden perfection. Served on toasted buns with creamy tzatziki sauce, crisp baby arugula, tomato, and red onion, these burgers offer a delicious balance of fresh flavors and satisfying textures perfect for a quick weeknight dinner or casual get-together.
Ingredients
Scale
Salmon Burgers
- 1.5 pounds skinless salmon fillet, cut into bite-sized pieces
- 2 teaspoons Dijon mustard
- 2-3 tablespoons minced green onions
- 1 cup chopped parsley leaves and tender stems
- 1 teaspoon ground coriander
- 1 teaspoon ground sumac
- 0.5 teaspoon sweet paprika
- 0.5 teaspoon ground black pepper
- Kosher salt, to taste
- 1/3 cup unseasoned bread crumbs (or gluten-free breadcrumbs)
- 3 tablespoons extra virgin olive oil
- 1 lemon, halved
To Serve
- Tzatziki sauce
- Baby arugula
- 1 tomato, sliced
- 1 red onion, sliced
- Toasted buns (ciabatta or whole wheat)
Instructions
- Prepare salmon paste: Place about one-quarter of the salmon and Dijon mustard into a food processor. Process until it forms a smooth paste. Transfer to a mixing bowl.
- Chop remaining salmon: Add the remaining salmon to the food processor and pulse a few times until coarsely chopped, retaining some texture. Combine this with the paste in the mixing bowl.
- Mix seasonings and chill: Incorporate green onions, parsley, coriander, sumac, paprika, black pepper, and a generous pinch of kosher salt into the salmon mixture. Mix thoroughly to combine. Cover and refrigerate for 30 minutes.
- Form patties and bread: Line a sheet pan with parchment paper and spread bread crumbs on a plate. Divide the chilled mixture into four equal portions and shape each into 1-inch thick patties. Coat each side of the patties by pressing into the bread crumbs. Place the breaded patties on the parchment-lined pan.
- Cook patties: Heat olive oil over medium-high heat until shimmering. Carefully place patties into the oil and cook, flipping once, until medium-rare and golden brown on both sides, approximately 2 to 4 minutes total. Maintain temperature to avoid burning crumbs. Internal temperature should reach 115–120°F (46–49°C).
- Drain and season: Transfer cooked patties to paper towels to remove excess oil. Lightly season with salt and finish with a squeeze of fresh lemon juice.
- Assemble burgers: Spread tzatziki sauce on toasted buns. Layer with salmon patties, baby arugula, tomato slices, and red onion slices. Serve immediately.
Notes
- Use skinless salmon fillets for the best texture and ease of forming patties.
- If avoiding gluten, substitute regular bread crumbs with gluten-free breadcrumbs.
- Ensure not to overcook the patties to maintain juiciness; salmon is best served medium-rare to medium.
- Sumac adds a tangy, lemony flavor—if unavailable, a little lemon zest can be used as a substitute.
- For extra flavor and moisture, you can add a tablespoon of mayo or Greek yogurt to the salmon mixture.
- Check internal temperature with a thermometer to ensure perfect doneness, aiming for 115–120°F (46–49°C).
- Leftover patties can be refrigerated and eaten cold or reheated gently on the stovetop.
