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Salmon burgers | wefacecook.com Salmon burgers | wefacecook.com


Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 12 minutes
Totaltime: 0 minutes

Making burgers has taken a new meaning. Use fresh salmon for this recipe. The burger patties can be prepared 2 hours in advance.


  • 4 kaiser rolls, or hamburger buns
  • 1 tablespoon butter, softened
  • 1 pound salmon, boned and skinned
  • 1/2 cup seeded and diced red bell pepper
  • 1/2 cup seeded and diced green bell pepper
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon green tabasco sauce
  • 1 tablespoon fresh dill, chopped
  • to taste salt, ground black pepper
  • 1 egg white
  • 1 tablespoon canola oil
  • 2 teaspoon butter
  • 4 thick slices large tomatoes
  • 1/2 cup tartar sauce
  • 2 cups cole slaw


  • Preheat the broiler. Lightly brush bread with butter. Broil on both sides for about 2 minutes. Set aside.
    To prepare the salmon burger mixture:
    Cube the boneless and skinless salmon. Chop finely on a cutting board. In a large bowl, combine the salmon with the red and green peppers, green onion, tabasco, salt and pepper to taste. Beat the egg white with a wire whisk until soft peaks form. Fold into the salmon mixture.
    Divide into 4 equal portions, shape into patties 3/4-inch thick and 4 inches in diameter.
    Refrigerate the patties on a tray until ready to use.
    When chilled they hold together better.
    Preheat a large nonstick skillet on the stove over medium heat until hot.
    Brush the salmon burgers with canola oil on both sides, and carefully place in the skillet. Cook until browned, 3 to 5 minutes. Turn and continue cooking the burgers until they are browned and just cooked through.
    Arrange each salmon burger on a bun. Top with a slice of tomato, one heaping tablespoon of tartar sauce, 1/4 cup mixed green salad and finish with another piece of bread.
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