The recipe calls for a pound of
salmon. It makes four nice size patties. One pound is about 1/2 of
a large fillet. I used steelhead salmon that I buy at Costco. It
has a ton more flavor than the Atlantic kind and costs about the same.It is
super easy to remove that pesky salmon skin. All you need is a sharp
knife and you are on your way.
It doesn’t have to be perfect. You
are going to mince it all up anyway! Pretty doesn’t matter here…Once
you have removed the skin, simply give it a good chop. No need to dirty
that food processor. In fact the food processor makes it way to mushy.
We are going for big chunky salmon flavor here!
NOTES:
- I used panko crumbs as the binder (and you need a binder), but you can substitute almond meal, whole oatmeal (not the quick cook kind), cooked quinoa or couscous. Easy to turn into Paleo, Whole30 or GF.
- It is really hard to mess these up. The only risk is overcooking. Just about 4 minutes on each side should do it. Press on the middle of the patty if it feels firm, it”s done.
- Buy one large poblano for this recipe. You will use half in the burgers and half in the salsa!
I’ve got a few other burgers that
will keep things simple for you this summer. You can check them out here!
4 Fresh and Fabulous Burgers. It includes my recipe for Chicken Avocado Burgers which is the most popular recipe on this site!
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