Fresh Salmon Burgers

Ingredients

• 170 gcrumbled feta cheese
• 45 mlcrema or sour cream
• 120 gwhipped cream cheese
• 2 tablespoons (30 ml)lemon juice
• 1 clove, mincedgarlic
• 567 g, boneless and skinless, cut into 1.25 cm cubessalmon
• 1 tablespoon (15 ml)mayonnaise
• 2 teaspoons (10 ml)Dijon mustard
• 30 gpanko breadcrumbs
• 1, green parts choppedspring onion
• 1 teaspoon (5 ml)garlic powder
• 1 teaspoon (5 ml)onion powder
• ½ teaspoon (2.5 ml)lemon pepper
• ½ teaspoon (2.5 ml)black pepper
• ½ teaspoon (2.5 ml)kosher salt
• ¼ teaspoon (1.25 ml)smoked paprika
• ¼ teaspoon (1.25 ml)celery seeds
• 2 teaspoons (10 ml)lemon juice
• as neededavocado or olive oil cooking spray
• 4, toastedburger buns
• to taste, optionaltoppings such as butter lettuce, red onion, whipped feta, tomato or avocado

Instructions

1. 1

   Blend whipped feta

   Put the feta, crema or sour cream, cream cheese, 2 tablespoons of lemon juice and minced garlic in a food processor or blender. Process until smooth, scraping down the sides as needed. Taste and adjust the seasoning, then transfer to an airtight container and refrigerate.

2. 2

   Process salmon

   Put one-third of the cubed salmon in a food processor with the mayonnaise and Dijon mustard. Pulse 8–10 times, until it resembles minced meat. Add the remaining salmon and pulse 3–4 times, leaving a mix of textures.

3. 3

   Season the mixture

   Transfer the salmon mixture to a bowl. Fold in the breadcrumbs, spring onion, garlic powder, onion powder, lemon pepper, black pepper, kosher salt, smoked paprika, celery seeds and 2 teaspoons of lemon juice.

4. 4

   Chill the patties

   Shape the mixture into four patties and place them on a baking tray. Cover with cling film and refrigerate for at least 30 minutes.

5. 5

   Sear the burgers

   Coat a grill pan or non-stick frying pan generously with cooking spray and set it over medium heat. Sear the patties for 5 minutes on each side.

6. 6

   Assemble the buns

   Spread whipped feta over the toasted buns and add the salmon burgers. Finish with your chosen toppings, such as butter lettuce, red onion, tomato or avocado, and serve straight away.

What are salmon burgers?

Salmon burgers are patties made from chopped or minced salmon, formed and cooked much like other burger patties. This American-style version keeps some salmon pieces larger for a varied texture and seasons the mixture with lemon, spices and spring onion.

Whipped feta brings a tangy, creamy contrast to the fish, while toasted buns and fresh toppings make the patties easy to serve as a full burger.

Nutrition and macros by portion

The nutrition label shows one serving as written: 655 calories, 43g protein, 42g carbs, 35g fat.

The salmon supplies most of the protein, while the buns and breadcrumbs contribute much of the carbohydrate. Feta, cream cheese, crema, mayonnaise and the salmon contribute fat. Add a generous portion of salad or vegetables alongside the burger for a more balanced plate.

Why chop the salmon in stages?

Partial processing: pulsing a third of the salmon with mayonnaise and mustard gives the mixture a finer base that helps hold the patties together.

Larger pieces: adding the remaining salmon afterwards and pulsing just a few times leaves visible variation in the mixture, rather than turning all the fish into a paste.

Make the whipped feta smooth

Soft cheese: blending the feta with cream cheese and crema or sour cream makes a spreadable topping. Scrape down the processor sides when needed so any larger pieces get incorporated.

Taste at the end: the feta brings saltiness, so check the spread before adding any extra seasoning. Keep it chilled while you prepare the burgers.

Chilling helps with shaping

Shape gently: form four patties without compressing the salmon mixture too firmly. The recipe calls for at least 30 minutes in the fridge before cooking.

Keep them covered: cling film over the tray prevents the patties from drying out while they chill.

Look for a good sear

Hot, coated pan: generously spray the grill pan or non-stick frying pan before placing it over medium heat. This helps the patties sear rather than stick.

Even cooking: follow the stated 5 minutes per side and turn each patty carefully. Avoid pressing down on them as they cook.

Choose toppings and sides

Fresh toppings: butter lettuce, red onion, tomato and avocado are suggested options; add whichever you enjoy alongside the whipped feta.

To serve: toast the buns and assemble the burgers just before eating. A crisp salad or simply dressed vegetables can make a fresh accompaniment.

Recipe notes & tips

• Cut the salmon into evenly sized cubes so it processes consistently.
• Pulse in short bursts and check the texture between them to avoid making the salmon too smooth.
• Scrape down the food processor bowl while blending the whipped feta.
• Chill the formed patties for at least 30 minutes before cooking.
• Toast the buns shortly before serving so they are ready for assembly.
• Keep toppings prepared before the patties finish cooking, as the burgers are best served straight away.

Variations

• Add herbs: fold chopped dill or parsley into the salmon mixture.
• Change the spread: serve with a little of the whipped feta and add a squeeze of lemon.
• Try different greens: use rocket or another crisp lettuce in place of butter lettuce.
• Add heat: include a pinch of chilli flakes in the salmon mixture.
• Skip the bun: serve a patty with the toppings over a salad instead.

Common mistakes to avoid

• Over-processing the salmon: pulse in stages so the finished mixture retains varied textures.
• Skipping the chill: refrigerate the shaped patties for at least 30 minutes to help them hold their form.
• Under-seasoning the spread: taste the whipped feta after blending and adjust it before serving.
• Crowding the pan: cook the patties with enough room to turn them carefully.
• Pressing the patties: leave them undisturbed as much as possible while they sear.
• Assembling too early: add the toppings to the toasted buns just before serving.

How to store

Refrigerate leftover cooked patties and whipped feta separately in airtight containers and use within 3 days. Reheat the patties gently in a covered frying pan until hot throughout; assemble with fresh toppings just before serving.

Frequently asked questions