Salmon Burgers
These Salmon Burgers are a quick and flavorful meal made easy with canned salmon—saving prep time without sacrificing taste. Blended with fresh veggies, lemon juice, and simple seasonings, the patties cook up golden and satisfying. Served on toasted buns with tartar sauce and a side of carrot sticks, it’s a wholesome and convenient dinner option.
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
Pantry
2 5-oz cans Salmon
2 slices Whole Wheat Bread
4 Hamburger Buns
1 Onion
1 Lemon
Fridge and Freezer
2 Eggs
2 stalks Celery
4 leaves Romaine Lettuce
4 Carrots
½ cup Tartar Sauce (optional)
¼ cup Mayonnaise (optional)
Directions
Wash hands with soap and water. Wash the produce. Halve and juice the lemon. Peel the carrots and cut them into sticks. Peel and chop the onion. Chop the celery. Tear or chop 2 slices of whole wheat bread into small crumbs.
Open and drain the cans of salmon. In a medium bowl break up the salmon and mash bones with a fork. Remove the salmon skin if desired.
Add the onion, celery, ¼ cup of mayonnaise (if desired), breadcrumbs, 2 eggs, and the lemon juice to the bowl of salmon and mix until combined.
Lightly grease a large skillet and place it over medium heat. On a clean surface, firmly press about ¼ of the mixture (about ½ cup) into a 1-inch thick patty (always wash hands before and after handling raw ingredients). Repeat to make 3 more patties. Add the patties to the pans and cook until they are golden brown, about 5 to 7 minutes per side.
Toast the buns. Spread the bottom buns with tartar sauce (optional), top with salmon patties then lettuce, then the top bun. Serve with carrot sticks on the side. This recipe makes 4 sandwiches. Refrigerate leftovers within 2 hours.
*Use gluten-free buns and omit bread to make this recipe gluten-free.
*Omit tartar sauce to make this recipe dairy-free.