This was the real reason I made those bread crumbs yesterday.
I mean, I really did have extra bread in the freezer. And yeah, Pesach really is in a few weeks.
But I needed a good, solid reason to make bread crumbs. And salmon burgers are a really good reason.
Especially salmon burgers in adorable buns. (Thank you, mishloach manot.) And especially salmon burgers with a touch of lettuce, tomato, and avocado.
The original recipe calls for barbeque sauce, which I thought sounded great.
…In theory.
Because, see, I was going to make my own ketchup and Worcestershire sauce and then use those in a barbeque sauce.
But then I spent 4 hours in transit for a two-and-a-half-hour office meeting.
And when I finally got home and took out the ingredients to start dinner, I decided to take a nice lil’ short cut.
You may call him Mr. Tomato Paste.
And you know what? He worked just fine.
Ingredients Directions 1. Drain salmon and remove skin and bones. Flake salmon with a fork and transfer to a medium mixing bowl. 2. Add bread crumbs, tomato paste, mustard, cheese, garlic, pepper, salt, onion powder, and paprika. (To make pareve burgers, omit the cheese.) Mix until combined. 3. Form into four burgers by packing the mixture into a ¼-cup measuring cup. Heat oil in a non-stick skillet over medium heat and cook burgers on each side until golden, about 3 or 4 minutes per side. 4. Serve in buns with lettuce, tomato, avocado, or whatever else you like in a sandwich.
Adapted from How Sweet It Is
Yield: 4 burgers
6 Comments
Aliza S on March 21, 2012 at 3:38 pm.
Just want to say that I LOVE your website! Not only are the recipes fantastic, but the writing style is just great- it makes for such an enjoyable read.
I made these salmon burgers the other day and literally ate them all up! Do you know if they could be frozen/re-heated and still be ok?
Thanks for the great work!
Tali Simon on March 21, 2012 at 4:22 pm.
Thank you so much, Aliza!
I’ve never tried freezing these, but I think they would do well. If you try it, please let me know how it goes!
Lily on December 2, 2012 at 9:49 pm.
How big of a salmon can do I use? Thank you!
Tali Simon on December 2, 2012 at 11:25 pm.
Thanks for the catch! I updated the ingredient list.
Gail on January 6, 2013 at 2:36 pm.
I prefer to use the boneless salmon in pouches. These are usually $1 in CVS, which is a steal. How much net salmon do you need for this recipe?
Tali Simon on January 8, 2013 at 11:19 am.
That really is a steal. I’d say about 1½ cups, maybe a little more.