Salmon Burgers With Slaw

Salmon gets a delicious makeover in this refreshing twist on traditional burgers! Flaky, flavorful salmon patties are paired with a tangy, crunchy slaw made with red cabbage and carrots, all nestled between a toasted bun.

It’s a healthy, flavorful, and utterly satisfying meal that’s perfect for warm weather gatherings.

Ingredients

• 1 pound salmon fillet, skin removed and cut into chunks
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped yellow onion
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 9 hamburger buns
• Slaw ingredients:
• 3 cups shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

Preheat a grill or grill pan to medium-high heat.

In a food processor, process the salmon chunks until coarsely chopped.

Transfer the chopped salmon to a bowl and add the panko breadcrumbs, chopped onion, parsley, garlic, lemon juice, Dijon mustard, kosher salt, black pepper, and paprika.

Gently mix until just combined; be careful not to overmix.

Divide the mixture into 9 equal portions and shape each portion into a ball, then flatten slightly into patties.

Grill the patties for about 4-5 minutes per side or until cooked through.

Meanwhile, prepare the slaw by combining the shredded cabbage and carrots in a bowl.

In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.

Pour the dressing over the cabbage mixture and toss to coat.

Assemble the burgers by spreading a layer of slaw on the bottom bun, followed by a cooked salmon patty, and finishing with the top bun.

Serve immediately.

Notes

Make sure to handle the salmon gently while mixing and shaping the patties to prevent it from becoming tough. Don’t overprocess the salmon in the food processor or it will become mushy.

Use a thermometer to ensure the grill or grill pan reaches medium-high heat, which is crucial for cooking the salmon patties.

To toast the buns, simply place them on the grill or grill pan for about 30 seconds to 1 minute, or until lightly browned. For a crisper slaw, refrigerate it for at least 30 minutes to allow the flavors to meld together.

If you want to make the slaw ahead of time, prepare the dressing and store it in the fridge for up to 1 day, and then toss with the cabbage mixture just before assembling the burgers.

Nutrional Value

• Calories: 430
• Protein: 35g
• Fat: 24g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 5g
• Sodium: 350mg
• Potassium: 550mg
• Vitamin A: 10% of the Daily Value (DV)
• Vitamin C: 40% of the DV
• Calcium: 10% of the DV
• Iron: 20% of the DV