- 3/4 Pound Salmon
- 1 Egg
- 1/2 Cup Breadcrumbs
- 1 Teaspoon Chile Flake
- 1 Teaspoon Fish Sauce
- Whole Wheat Bun
- Hard Boiled Egg
- Green Beans
- Soy Sauce
- Red Wine Vinegar
- Olive Oil
- For: 3 Burgers
- Preparation: 15 min
- Cooking: 15 min
- Ready in: 30 min
- Dice the salmon into small cubes. Whisk the egg and breadcrumbs together. Pour over the salmon and add the salt and chile flake. Mix well. Grill to medium rare
Salmon burgers usually have an asian flair to them at least when I have seen them out at restaurants, but I was more in the mood for very simple flavors that really felt like spring and showcased the fresh salmon. I grabbed some vibrant green beans and ramps at the store and put together a quick slaw with a mustard vinaigrette as a topping for these burgers. Some hard boiled eggs and nice whole grain rolls pulled everything together. Some of you are probably grilling this weekend, and I highly suggest trying out these burgers as something different for a small get together.
I’ve been slicing green beans the long way lately to help them be more flexible in salads and pastas lately and I love how they come out.
Some diced up ramps in there with some mustard, soy sauce, oil and vinegar.
Dice up the salmon nice and small.
An egg and some breadcrumbs to bind.
Then just brown up the burgers on both sides leaving them nice and rare in the center.
Fresh delicious springtime flavors.
The hint of mustard in the dressing I think really helped this burger come alive.
I’ve been on a kick of slicing green beans the long way to make them more flexible in a pasta or slaw situation and I think it was great and helped everything stay on the burger. The burgers aren’t the most sturdy thing to start but sear them on a high heat and you should be able to flip just fine. You want to cook these pretty much a medium-rare, but def on the rare side. Sliced hard boiled eggs a nice grain roll are key