AMBA’s May Recipe: Mediterranean-Style Salmon Burgers

May 1, 2024

Everybody loves a good burger, right? They’re delicious and can satiate even the biggest appetite. However, the trans-fats and high calories of traditional burgers have significant health concerns. No worries! AMBA has a fresh beef-free spin on this family favorite that delivers juicy flavors and heart-healthy omega fats and protein.

 

These salmon burgers will surely be a crowd-pleaser at the dinner table or a weekend get-together. You can serve them on a bun with arugula, tomatoes, onions, and Tzatziki sauce. Or, for a low-carb option, serve them on a bed of lettuce and sliced seasonal vegetables dressed with lemon and olive oil.

Ingredients

• 1½ lb. skinless salmon fillet
• 2 tsp Dijon mustard
• 2-3 tbsp minced green onion
• 1 cup parsley
• 1 tsp ground coriander
• 1 tsp ground sumac
• ½ tsp paprika
• ½ tsp black pepper
• ½ cup breadcrumbs
• 3 tbsp of extra virgin olive oil
• A dash of kosher salt
• One lemon

Directions to Make Mediterranean-Style Salmon Burgers

1) Cut salmon into bite-sized chunks. Place about ¼ of the salmon in the bowl of a large food processor. Add the Dijon mustard and run the processor until the mixture is pasty. Transfer to a large mixing bowl.

2) Place the remaining salmon in the food processor. Pulse a couple of times until it’s coarsely chopped into ¼-inch pieces. Be sure to maintain some texture without getting pasty. Add the finely processed salmon to the bowl.

3) Add the minced green onions and chopped parsley to the bowl—season with coriander, sumac, paprika, and black pepper. Add the kosher salt and mix until combined. Cover and chill for approximately 30 minutes.

4) As the salmon chills, slice a tomato and red onion. Line a sheet pan with parchment paper and a plate with paper towels.

5) Sprinkle the breadcrumbs on a plate. Divide the chilled salmon mixture into four equal portions and form into 1-inch-thick patties. Place each patty in the breadcrumbs and press to coat on each side. Place the breaded salmon patties on the lined sheet pan.

6) Heat 3 tablespoons of olive oil over medium-high. Lower each of the patties into the hot oil. Cook until lightly browned on the bottom, then flip. Cook for about 4 minutes or until the patty is medium-rare and lightly browned on both sides. Adjust heat as necessary during cooking.

7) Set cooked salmon burgers onto the paper towel-lined plate to drain. Sprinkle lightly with salt and a squeeze of fresh lemon juice. Spread with a bit of tzatziki sauce.

8) Layer on the arugula, tomato, and onion slices. Enjoy!

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