Name: Spicy Salmon Burgers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 ½ pounds skinless (boneless salmon); 2 teaspoons spicy sugar free mayonnaise; 2 shallots (peeled and cut into chunks); ½ cup gluten free panko bread crumbs; 1 tablespoon capers (drained and chopped); 1/2 teaspoon kosher Salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoons ghee or butter; 1 tablespoon olive oil; 1/4 pound of brussels sprouts (trimmed and cut into halves); Pinch of kosher salt; Pinch of ground black pepper; 1/2 tablespoon olive oil; 1/4 teaspoon fresh lemon juice.

Posted By: Amy 21 Comments Rate this post!

Posted: May 9, 2016 Updated: Jan 6, 2023

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These Spicy Salmon Burgers topped with a roasted brussels sprout slaw will become your new favorite way to enjoy salmon. Salty and Crunchy these low-calorie, high protein burgers make the perfect healthy choice for the family. Since they take only 20 minutes to prep and serve they are perfect for a weeknight dinner. I topped my burgers with a simple roasted brussels sprout slaw to add a bonus superfood alternative.

Hope all you Mother’s out there had a great Momma’s Day!

I actually had a great weekend spending time with friends and family.

My boys both spoiled me with flowers and sweet cards. My youngest took be out to lunch and spent the day hanging with me.

My oldest lives in Cleveland and though he couldn’t spend the day with me, he did go over to his Grandmother’s house to watched the Cleveland Cavalier playoff game with her. They are both avid sports fans that are very picky about whom they watch sports with.

Basically what that means is that they are both sport elitist who can’t stand to watch games with those that don’t agree with their opinions. It is actually quite adorable to watch my 86-year-old Mother-n-law who is maybe 5’3” hanging out with her 6’4” grandson yelling at the TV for Lebron to get his game on. And let me just tell you that 86 year old knows her stuff and can argue with the best sports ESPN junkie.

How did you spend Mother’s Day? Do you have sports fans in your family that are particular about they watch the big game?

About this recipe:

These salmon burgers ended up being even more delicious than I could imagine. I really wanted this recipe to be as simple and quick to prepare. Throwing the salmon in a food processor kind of weirded me out at first, I mean pureed salmon does not sound all that appetizing, but it really is the key to ensuring the best consistency of each burger. It also cuts down on prep time.

Also after the burgers are formed you need to cool them to help to ensure that they keep their shape during cooking and don’t fall apart. If you are short on time stick them in the freezer for about 10 minutes, but if you have the time sticking them in the refrigerator for 30 minutes works well.

The key to getting a nice crispy exterior on these spicy salmon burgers is to use a bit of ghee {or butter} with oil. Allow the butter and oil to melt and get to medium high heat. You can test this by sticking a wooden spoon in the butter-oil mix and it should bubble around spoon.

I also want to note that these are great as a leftover sandwich eaten cold for up to 3-4 days.

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Prep Time15

Cook Time5

Total Time20

Servings: 4

Ingredients

Spicy Salmon Burger:

1 ½ pounds skinless boneless salmon
2 teaspoons spicy sugar free mayonnaise
2 shallots peeled and cut into chunks
½ cup gluten free panko bread crumbs
1 tablespoon capers drained and chopped
1/2 teaspoon kosher Salt
1/4 teaspoon freshly ground black pepper
1 tablespoons ghee or butter
1 tablespoon olive oil

Brussels Sprout Topping: {optional}

1/4 pound of brussels sprouts trimmed and cut into halves
Pinch of kosher salt
Pinch of ground black pepper
1/2 tablespoon olive oil
1/4 teaspoon fresh lemon juice.

Instructions

Brussels Sprout Topping: {optional}

Preheat oven to 400°
On a rimmed baking sheet place bussels sprouts, salt, pepper and olive oil. Toss to coat Brussels.
Place in oven and roast until brown, about 30 minutes.
Remove and let cool. When you can handle slice into slivers, toss with fresh lemon juice and set aside to serve.

Spicy Salmon Burger:

Cut the salmon into large chunks, and put a food processor, along with the mayonnaise and shallot. Turn the machine on, and let it run, stopping to scrape down the sides if necessary. Pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.
Scrape the mixture into a bowl, and by hand, stir in the gluten free bread crumbs, capers and salt and pepper. Shape into four burgers. Place on a plate and stick in refrigerator for 30 minutes to firm up salmon, or in the freezer for 10 minutes if you are in a hurry.
Place the ghee and oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter and oil is hot, cook the burgers for 2 to 3 minutes a side, turning once.
Be careful not to overcook. Serve on a bed of roasted brussels sprouts slaw or on buns with roasted brussels topping burger.

Notes

Can store in refrigerator covered for 3-4 days.

Categories:

Nutritional information does not include bun.

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