Homemade salmon burgers are easier to make and taste much better, especially, since you have total control of all the ingredients that go into making them. Is a little more work but it is so worth it.
Approx. Prep and Cook Time: 35 to 40 minutes
Approximate Cost: $ 10.11 or $5.05 per serving
Difficulty Level: Easy
Allergens, Other: (For Gluten Free please use instead GF bread and crackers)
Servings: 2 (2 full salmon burgers)
2 small salmon steaks cut in small bite size pieces ($3.76)
2 tbsp. Angie’s basting oil (to marinate the cakes, for cooking them and for the sweet potatoes) (.65)
1 ½ tsp. Angie’s dry seasoning (.30)
8 small soda crackers crumbled, about ½ cup (.30)
1 tbsp. Dry onion flakes (.30)
1 egg (.20)
1 lemon (for juice and for garnish) (.35)
1 c. spring mix and spinach greens (.75)
1 med-size tomato, sliced (.30)
1 avocado, sliced ($1.25)
½ small onion, sliced (.20)
1 tbsp. basting oil to cook the cakes (.50)
2 tbsp. Tzatziki (instead of mayonnaise to spread on bread buns) (.25)
2 French Hamburger buns ($1.00)
Clean the salmon filets and cut them in very small cubes. (I discard the skin)
Season the salmon with 1 tbsp. Angie’s basting oil, 1 tsp. Angie’s dry seasoning. Set aside.
In a bowl add the following ingredients: 1/4 cup of crumbled crackers, 1 beaten egg, the juice of ½ a lemon, the dry onion flakes and finally, the already seasoned salmon cubes. Mix all well and put in the freezer for 5 minutes.
After the 5 minutes are over, take the salmon mix from the freezer and mix well again.
To obtain even sizes, scoop each salmon cake with an ice cream scooper and/or shape it with your wet hands.
Add 1 tbsp. of my basting oil to a skillet in med. high and cook your cakes until golden brown.
You are now ready to build your salmon burgers. Spread a small amount of Tzatziki to the buns, add the tomato, onion, avocado and greens. Done!
Note: For the heck of it, I also spread a generous amount of my hummus on one side of the buns. Smile.
Leave a Reply.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.