Ingredients with Measurements:
- 1 lb. fresh salmon fillet, skin removed
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1/4 cup barbecue sauce
- 1 egg
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 hamburger buns
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tbsp. honey
- 1/2 tsp. celery seed
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 4 cups shredded cabbage
- 1 cup shredded carrots
Special equipment needed:
- Food processor
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut salmon fillet into chunks and add to food processor. Pulse until salmon is finely chopped.
3. In a large bowl, combine chopped salmon, breadcrumbs, parsley, red onion, barbecue sauce, egg, garlic powder, salt, and black pepper. Mix well.
4. Form mixture into 4 equal-sized patties.
5. Place patties on the grill or grill pan and cook for 4-5 minutes on each side, or until cooked through.
6. While the salmon burgers are cooking, prepare the coleslaw. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, celery seed, salt, and black pepper.
7. In a large bowl, combine shredded cabbage and shredded carrots. Pour the dressing over the vegetables and toss to coat.
8. Toast hamburger buns on the grill or grill pan.
9. Assemble the burgers by placing a salmon patty on the bottom half of each bun. Top with coleslaw and the top half of the bun.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 550
Fat: 29g
Carbohydrates: 47g
Protein: 27g
Fiber: 5g
Sugar: 22g
Sodium: 1140mg
Substitutions for ingredients:
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Green onion can be substituted for red onion.
- Any type of barbecue sauce can be used.
- Greek yogurt can be substituted for mayonnaise in the coleslaw dressing.
- Lemon juice can be substituted for apple cider vinegar in the coleslaw dressing.
Variations:
- Add sliced avocado to the burger.
- Use a different type of fish, such as tuna or cod, in place of salmon.
- Add sliced jalapenos to the coleslaw for a spicy kick.
- Use a different type of bun, such as a brioche bun or a whole wheat bun.
Tips and tricks:
- Be sure to remove the skin from the salmon fillet before chopping.
- Don't overmix the salmon mixture, as it can become too dense.
- Use a spatula to carefully flip the salmon burgers on the grill.
- Toasting the buns on the grill adds extra flavor and texture to the burger.
Storage instructions:
Salmon burgers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Salmon burgers can be reheated in the microwave or on the grill.
Presentation ideas:
Serve the salmon burgers on a platter with the coleslaw on the side.
Garnishes:
Garnish the burgers with additional barbecue sauce or chopped fresh parsley.
Pairings:
Serve the salmon burgers with a side of sweet potato fries or grilled vegetables.
Suggested side dishes:
- Sweet potato fries
- Grilled vegetables
- Corn on the cob
- Baked beans
Troubleshooting advice:
- If the salmon burgers are falling apart on the grill, try adding more breadcrumbs to the mixture.
- If the coleslaw is too dry, add more dressing.
Food safety advice:
- Be sure to cook the salmon burgers to an internal temperature of 145°F.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Salmon burgers have been a popular dish in the Pacific Northwest for many years.
Flavor profiles:
The salmon burgers are savory and slightly sweet from the barbecue sauce, while the coleslaw adds a tangy crunch.
Serving suggestions:
Serve the salmon burgers with a cold beer or a glass of white wine.
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