Salmon Burgers Recipe

Let's talk about a burger that breaks all the rules. These salmon burgers are a celebration of flavor, a juicy, savory patty that feels both indulgent and wonderfully good for you.

They're topped with melty dill Havarti and sweet caramelized onions, all brought together with a zesty Old Bay mayo. Trust me, this is a dinner that turns an ordinary night into something special.

Why This Recipe Works

The magic here is in the texture. We use fresh salmon, pulsed just right, to create a patty that holds together beautifully but stays incredibly tender.

Combining chopped pieces with a little salmon paste gives it the perfect burger "mouthfeel." No dry, crumbly patties allowed.

Ingredients Needed for the Recipe

Gathering everything first makes the process smooth and simple. Here’s what you’ll need for these standout burgers.

• Fresh Salmon: The star. Skin removed, cut into chunks. It gives a clean, meaty flavor that canned salmon just can't match.
• Panko Breadcrumbs & Egg: Our binding agents. They hold the patty together without making it dense.
• Onion Powder, Garlic Powder, Mustard Powder: A dry seasoning trifecta that builds a deep, savory base right into the patty.
• Old Bay Seasoning: The classic seafood spice blend. It’s the signature flavor that makes these burgers sing.
• Fresh Lemon Juice & Chives: For brightness and a subtle, fresh onion kick. They cut through the richness perfectly.
• Dill Havarti Cheese: Our chosen topping. It melts beautifully and its herbal note is a fantastic partner for the salmon.
• Brioche Buns, Caramelized Onions, Avocado: The supporting cast. They add sweetness, creaminess, and that essential burger structure.
• Mayonnaise: The base for our quick and creamy Old Bay sauce that ties every single bite together.

How to make ?

The process is straightforward, but a couple of little tricks ensure a fantastic result every single time. Let's get into it.

Step 1: Prepare the Salmon

Place your salmon chunks in the food processor. Pulse it about 15 times, just until the salmon is broken down into small, 1/8-inch pieces.

Now, scoop out about three-quarters of this chopped salmon into a mixing bowl. Pulse the remaining salmon in the processor until it forms a smooth paste, about 15 more pulses.

Step 2: Mix the Patty Base

Add the beaten egg to the food processor with the salmon paste and pulse until it’s fully combined. This paste mixture is our secret glue.

Scrape this paste into the bowl with the chopped salmon. Add the panko, all the dry spices, lemon juice, and chives. Gently mix it all together until just combined.

Step 3: Form the Patties

Line a plate with parchment paper. Divide your salmon mixture into four equal portions—they’ll be generous patties.

Form each portion into a patty, pressing just firmly enough so it holds its shape. Place them on the prepared plate.

Step 4: Cook to Perfection

Heat the vegetable oil in a large skillet over medium heat. Carefully add the patties and let them cook, undisturbed, for about 3 minutes.

You’re looking for a lovely golden-brown crust. Flip them over, place a slice of dill Havarti on each, and cook for another 3 minutes.

Step 5: Assemble with Flair

While the patties cook, stir together the mayonnaise, chives, Old Bay, and lemon juice for your sauce. Toast your brioche buns lightly.

Spread that fantastic mayo on both halves of the bun. Place a cheesy patty on the bottom, pile on caramelized onions and avocado slices, and crown it with the top bun.

Topping Combinations to Explore

While our recommended combo is heavenly, don't be afraid to play. A burger is a personal canvas, after all.

• Try a quick cucumber-dill relish instead of caramelized onions for a brighter, crunchier bite.
• Swap the Havarti for a creamy pepper jack if you want a little gentle heat mingling with the salmon.
• A simple smear of ripe avocado mixed with a squeeze of lime can stand in for the mayo sauce beautifully.

Tips

• Keep everything cold. If your salmon mixture feels warm or soft after mixing, pop the bowl in the fridge for 15 minutes. This helps the patties firm up and prevents sticking.
• Don't over-process the salmon. You want distinct little pieces, not a homogenous puree. Texture is your friend here.
• Resist the urge to press down on the patties with your spatula while they cook. Let them sear and develop that crust naturally.
• Let the cooked burgers rest for a minute or two after they come out of the pan. This allows the juices to redistribute, ensuring every bite is moist.

Skillet vs. Grill: Your Choice

You have two excellent paths to a cooked burger. The skillet offers supreme control over the heat, which is great for preventing overcooking.

For a grilled version, preheat your grill to medium. Cook the patties for 2-3 minutes per side, keeping a very close eye on them. A grill basket can be helpful here to prevent any delicate pieces from falling through.

So there you have it. A burger that’s packed with flavor, surprisingly simple to make, and sure to impress. It’s a weeknight hero dressed up for a weekend feast.