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Salmon Burgers With Cucumber-Jalapeño Salad

Salmon Burgers With Cucumber-Jalapeño Salad

Salmon Burgers With Cucumber-Jalapeño Salad

This summer, swap out your regular beef burgers for salmon patties.

At the height of grilling season, there’s nothing better than a burger. Delicate and full of flavor, these salmon burgers are destined to become the star of your summer cookouts. I top them with a drizzle of hot honey and a cucumber-jalapeño salad for extra zing.

Salmon Burgers With Cucumber-Jalapeño Salad

Serves | 5 |

Cucumber-Jalapeño Salad

  • 2 cups Persian cucumbers, cut on the bias
  • 3 jalapeños, charred and cut on the bias
  • 1 avocado, cubed
  • 1 cup cilantro
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • ½ Tbsp freshly ground black pepper
  • 2 Tbsp olive oil
  • 1 orange, zested and juiced
  • 1 lime, zested and juiced

Salmon Burgers

  • 2 Tbsp olive oil
  • 1 onion, small dice
  • 5 cloves garlic, sliced
  • salt and freshly ground black pepper, to taste
  • 1 lb salmon, finely chopped
  • 1 cup Panko bread crumbs
  • 1 egg
  • 5 Tbsp mayonnaise
  • 5 buns, sliced
  • 5 Tbsp hot honey

| Preparation – Cucumber-Jalapeño Salad | In a medium bowl, add all ingredients; toss to combine. Set aside until ready to use.

| Preparation – Salmon Burgers | Preheat grill. Heat a small saucepan over medium heat; add olive oil. Once oil is shimmering, add onion and garlic; season with salt and pepper. Cook until translucent, approximately 5 minutes, and then transfer to a large heatproof bowl to cool. Add salmon, bread crumbs and egg to cooled onion mixture; using your hands, mix thoroughly. Divide mixture into five even patties; set on plates and place in refrigerator, 15 to 20 minutes. Transfer chilled patties to grill and lightly season with salt and pepper; cook, 5 to 7 minutes per side. Remove from grill and set aside. Spread mayonnaise on both sides of the buns; place cut-side down on grill to toast, 1 to 2 minutes.

| Assembly | Layer each toasted bun with a salmon patty, a drizzle of hot honey and cucumber-jalapeño salad.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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