Panko-Crusted Salmon Burgers
- 20 ounces Salmon filet, skin and pin bones removed
- 2 tablespoons Dijon Mustard
- 1 tablespoon Mayonnaise
- 1 tablespoon Lemon Juice
- Zest of whole Lemon
- 1/8 teaspoon Crush Red Pepper Flakes
- 2 Green Onions, thinly sliced
- 1/2 cup + 2 tablespoons Panko Bread Crumbs, divided
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Burger fixings: Buns, Tartar Sauce and Lettuce
Start by taking 3/4 of the salmon filet (15 ounces) and cutting it into 1/4 inch cubes. Take the rest of the salmon and cut it into large chunks. Place these large chunks in the food processor with mayonnaise, Dijon mustard, lemon juice, lemon zest and red pepper flakes. Pulse the mixture until it makes a smooth paste in the food processor. Fold to combine the salmon paste with the small 1/4 inch salmon chunks, 2 tablespoons panko bread crumbs and minced green onions. Divide the salmon mixture by four on parchment paper and form them into 4-inch diameter patties. Cover with plastic wrap and refrigerate for 1-2 hours to firm and hold while cooking.
Once ready to cook, heat a large non-stick pan or griddle over medium-high heat. Press each side of the salmon patties into a bowl of 1/2 cup panko bread crumbs and add to the sauté pan. Cook for 4 minutes per side. Place the patties on a toasted bun with lettuce and 1 tablespoon of tartar sauce on each burger. Serve with zucchini, potato or sweet potato fries and enjoy!
Recipe Adapted by: Food Network. Originally on The Girly Girl Cooks