Toni Foxx Tried Cooking Salmon Burgers For The First Time

I love burgers. LOVE them.... especially restaurant burgers. The downside to that is if I order a restaurant burger, I will finish that thing, no matter how big it is or how full I am.

Two weeks ago, I had two restaurant burgers in one week. They were great but that was a lot of hamburger in one week!

So, when I came across a post from Epicurious recently, featuring non-beef burgers, I really wanted to try my hand at making one of them. I love salmon and I have never made salmon burgers, so I tried, Salmon Burgers with Red Pepper Mayo.

Photo: Toni Foxx iHeart

That is the salmon burger I made. It was a little work... nothing too complicated. It has a red pepper mayo, which is jarred roasted red peppers blended with mayonnaise, so that was a little extra to do, in addition to the burgers themselves.

I would agree with some reviewers that they were a bit dry and crumbly, so I might try the suggestions in their reviews next time and add some ingredients to solve that problem. But I really liked them!

Here is another pic of the ones I made. That is jarred roasted red pepper on top of them, along with the red pepper mayo.

salmon burger

Photo: Toni Foxx iHeart


Makes 4 burgers

For the red pepper mayo:

1 cup mayonnaise

1/4 cup (packed) coarsely chopped and drained roasted red bell peppers

2 teaspoons drained capers

2 teaspoons fresh lemon juice

1/4 teaspoon kosher salt

For the burgers:

1/2 cup plain breadcrumbs

1/2 teaspoon freshly ground black pepper

18 ounces canned salmon, drained, picked through, flaked

2 tablespoons vegetable oil, divided

4 hamburger buns

1/3 cup drained roasted red bell peppers, cut into 1/4" strips

Make the red pepper mayo:

Step 1

Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.

Cook and assemble the burgers:

Step 2

Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.

Step 3

Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.

Step 4

Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2–3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.

Do Ahead

Step 5

Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill

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