Salmon Burgers with Canned Salmon
These Salmon Burgers with Canned Salmon are crisp outside, tender inside, and made with simple ingredients like mayo, egg, Old Bay, garlic powder, and finely diced onion. Serve them on toasted brioche buns with spicy mayo, lettuce, tomato, and red onion for an easy burger dinner.
Calories:
Ingredients
- 12 oz boneless skinless canned salmon
- 1/4 cup shallots or red onions I diced these very small and thin
- 1 tsp garlic powder
- 1/4 cup mayo
- 1 large egg
- 1 tsp dried parsley
- 1 tsp Old Bay seasoning click for my recipe
- 2 tbsp avocado oil for sauteing the patties
- 4 Brioche Burger Buns toasted
Burger Toppings
- Red Onion
- Spicy Mayo click for my recipe
- Butter Lettuce
- Tomato Slices
Instructions
- Add the mayo and egg to a large bowl. Whisk until fully combined. The mixture will look thick and creamy, almost like Greek yogurt.
- Add the canned salmon, diced shallots or red onions, garlic powder, dried parsley, and Old Bay seasoning to the bowl.
- Gently mix with a spoon until the ingredients are evenly combined.
- Divide the mixture into 4 portions and shape each one into a burger patty.
- Heat the avocado oil in a large skillet over medium-low heat.
- Add the salmon patties to the skillet. Cook for 4–5 minutes per side, or until both sides are browned and the patties are cooked through.
- If the patties are browning too quickly, reduce the heat so they can finish cooking without getting too dark.
- Add each salmon patty to a toasted brioche bun. Top with spicy mayo, butter lettuce, tomato slices, and red onion.
Notes
Drain the salmon well: Extra liquid can make the patties too soft.
Dice the onion small: Smaller pieces blend better and help the patties hold together.
Whisk the binder first: Mixing the mayo and egg before adding the salmon helps everything combine without overmixing.
Mix gently: Stir just until combined so the burgers stay tender.
Chill if needed: If the patties feel soft, chill them briefly before cooking.
Cook over medium-low heat: This helps the patties brown without getting too dark before they are warmed through.
Toast the buns: Toasted brioche holds up better with sauce and toppings.
Dice the onion small: Smaller pieces blend better and help the patties hold together.
Whisk the binder first: Mixing the mayo and egg before adding the salmon helps everything combine without overmixing.
Mix gently: Stir just until combined so the burgers stay tender.
Chill if needed: If the patties feel soft, chill them briefly before cooking.
Cook over medium-low heat: This helps the patties brown without getting too dark before they are warmed through.
Toast the buns: Toasted brioche holds up better with sauce and toppings.
