Speedy Salmon Burgers  

5.0
(2)

Keep canned salmon on hand for flavorful, budget-friendly weeknight burgers.  

Speedy Salmon Burgers
Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
25 mins
Servings:
4

Canned salmon is the unsung hero of pantry staples. This magnificent kitchen shortcut makes it a breeze to get a delicious and nutritious meal on the table fast. Pop open a can and you've got ready-to-go salmon bursting with omega-3s, which support brain and cardiovascular health. In this juicy burger, the canned salmon is flavored with mustard and parsley and mixed with eggs and breadcrumbs to hold it all together. Slathered with horseradish mayonnaise, this is a burger to keep on rotation when you want a boost of nutrition and an affordable, satisfying meal to bite into. Shopping tip: Look out for BPA-free aluminum cans, with a third-party certification of sustainability.

Ingredients

  • ¼ cup mayonnaise

  • 2 teaspoons fresh lemon juice (from 1 lemon)

  • .50 teaspoon prepared horseradish

  • ¾ teaspoon kosher salt, divided

  • Freshly ground black pepper

  • 1 large egg

  • 1 large egg white

  • 14 ounces canned salmon, drained

  • 1 tablespoon Dijon mustard

  • ½ cup finely chopped fresh flat-leaf parsley

  • .3333 cup dried bread crumbs

  • 2 tablespoons olive oil

  • 4 burger buns, split and toasted

  • 2 cups loosely packed watercress or arugula

Directions

  1. Whisk mayonnaise, lemon juice, horseradish, and 1/4 teaspoon salt in a medium bowl; add pepper to taste. Refrigerate until ready to serve.

  2. Crack egg into a medium bowl and add egg white; whisk until lightly beaten. Add salmon, mustard, remaining 1/2 teaspoon salt, and pepper to taste. Stir with a fork until mostly smooth (it's OK if small salmon chunks remain). Stir in parsley and bread crumbs. Shape mixture into 4 (about 1/2-inch-thick) patties.

  3. Heat oil in a large nonstick skillet over medium. Add patties; cook, flipping once, until firm and golden, about 3 minutes per side.

  4. Spread mayonnaise mixture evenly on cut sides of buns. Top bottom buns with watercress and salmon patties. Replace top buns and serve.

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