Canned Salmon Burgers
Why canned salmon, you might ask? It’s not as if we were running out of fresh salmon anytime soon! At least I hope and pray we don’t.
As you know I am very devoted to the whole happy family of burgers, “cakes”, patties, Latkas, in every shape and form: vegetable, bean, fish, meat, chicken. Just look in my search box, you will amazed at the variety you will find.
With these canned salmon burgers, I find the canned salmon so chock-full of texture, flavor and nutrients that I don’t hesitate to mix it on a 1/1 ratio with veggies. The result is a light fluffy and crisp burger, just this side of fishy, that takes minutes to make. I love this brand: reasonably salted, delicious and highly nutritious. Please don’t wimp out on me now: it does have all its skin and bones. But it all disappears in the grinding, and we are only left with a ton of protein and flavor.
Canned Salmon Burgers Freeze Beautifully!
This is why I am making the recipe nice and ample. You’ll be delighted to pull them out of the freezer as needed, and to eat them at room temperature or to heat them until warmed through and crisp.
But of course no problem at all dividing the recipe.
I Love to Use Frozen Vegetable Mix
I love’em! Totally unpretentious and plebeian mix (string beans, corn, carrots, peas). They are also inexpensive, and always available in the frozen section of every supermarket. They give a huge head start to vegetable soup, vegetable burgers, Latkas etc…
- Vegetable oil for frying
- 1 medium white onion, quartered
- 1 small bunch dill
- 1 pound frozen mixed vegetables, thawed and squeezed to extract any moisture
- 3 14-oz cans low sodium pink salmon, link in intro, thoroughly drained and squeezed so as not not to have any extra moisture (afraid of fishy hands? Use gloves)
- 3 eggs
- 1/2 cup flour or bread crumbs, any including gluten-free, or a little more so the mixture holds together.
- Your favorite seasonings, Choose from: turmeric, ground bay leaf, ground pepper, pinch cayenne, lemon zest etc...
Heat the oil in a large nonstick skillet, just enough to coat the bottom nicely (1/4” or so)
In a food processor, finely grind the onion and the dill.
Add the vegetables and grind fine.
Add the salmon and grind fine, making sure your mixture retains some texture.
Transfer the ground mixture to a bowl.
Add the eggs, flour or bread crumbs, and your selected seasonings.
When the oil is good and hot, reduce the temperature to medium high. Form oblong patties and throw them in the hot oil. Repeat with the rest of the mixture, working briskly so as not to give the burgers any time to scorch. Fry them about 2-3 minutes on each side.
Transfer them as they are ready to a platter lined with paper towels to dispose of any excess oil.
Makes 12-15 burgers
Serve with Cocktail Sauce
Whisk all ingredients in a bowl until smooth. Store refrigerated in a glass jar.
- 1/4 cup Dijon mustard
- 1/4 cup white horseradish
- 1/2 cup ketchup
- 2-3 tablespoons bottled hot sauce