salmon burgers with carrot slaw and sweet potato fries

This weekend I was so excited to be outside and grill. Unfortunately the weather didn't cooperate for most of the weekend.  However, I was prepared. Salmon burgers are something I have always wanted to try out. I love salmon. Why not put it in burger form?

What stopped me was the possibility of mayonnaise. I hate the stuff and am completely grossed out by it.  For me, ordering salmon burgers in restaurants really wasn't an option.  I liked the idea of salmon burgers, kind of like crab cakes, but in reality it wasn't going to happen.  In stores, they looked nice but the $4 a pop price tagged stopped me again. 

This month in Real Simple they had an article all burgers, traditional and not so traditional. In it there was a salmon burger, no mayonnaise.  

Although I didn't read the direction enough to plan for the 30 minute chill time before cooking, (a little snack helped us make it to the end of the chill time) this recipe was a winner.  The salmon taste was there with just a few extra hints of flavor. The carrot slaw added crunch to the smooth salmon.  This was an awesome burger sure to be made again soon.  

Salmon Burgers with Carrot Slaw

by Emily Morris

Prep Time: 45 minutes

Cook Time: 10 minutes

Keywords: grill sandwich salmon

6047890

Ingredients (serves 4)

• 2 medium carrots, grated
• 1/2 jalapeno pepper, chopped
• 2 teaspoon rice vinegar
• 1 teaspoon canola oil
• salt
• pepper
• 1 lb skinless salmon, cut into 1/2 inch pieces
• 1 teaspoon ginger
• 2 scallions, chopped
• 1/2 cup panko bread crumbs
• 1 large egg
• 3 hamburger buns

Instructions

Mix together the carrots, jalapeno, vinegar, oil and 1/4 teaspoon salt in a medium bowl until combined. Set aside.

In another medium bowl, gently mix together the salmon pieces, ginger, scallions, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper using your hands. Form the salmon patties (about 3/4 inch thick). Make a shallow well in the top of each patty. At this point they will still be fairly messy, holding but loosely. Place on plate and refrigerate for 30 minutes. The refrigeration process will firm up the patties.

Heat frill to medium high. Grill the burgers until opaque throughout, about 5 minutes per side.

Stack the burgers and carrot slaw between the buns.

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