Crazy Good Grilled Salmon Burger
This is a crazy good alternative to beef and turkey burgers! Make these salmon burgers ahead of time and refrigerate them up to 8 hours for simple meal prep. Sprinkle with fresh dill and cilantro for tangy seasoning! They’re great with sweet potato fries.
Total cook time
- 1/2 small red onion (cut into 1-inch pieces)
- 1/2 red bell pepper (cut into 1-inch pieces)
- 1 pound skinless salmon portions (cut into 1-inch chunks)
- 1/4 cup panko bread crumbs
- 1 egg
- 1 tablespoon each lemon juice and zest
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 Napa Cabbage leaves
- tomato slices
- chive aioli
Preheat grill to medium (375º- 425º). In a food processor, add red onion and bell pepper. Pulse 2-3 times. Add salmon, panko, egg, lemon juice and zest, mustard, salt and pepper. Pulse about 12 times or until ingredients are fully incorporated. Salmon should not be too finely chopped.
Divide and shape into four equal-size patties (about 1 inch thick). Let rest 5 minutes. Place on grill and cook 4 minutes then flip. Grill 3-4 more minutes. Remove from grill, tent with aluminum foil and let rest 5 minutes.
To serve, place salmon patty on a Napa Cabbage leaf. Top with tomato slice, dollop of chive aioli and a second cabbage leaf.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.