Salmon Burger

I could have easily eaten another one of these burgers.  They may appear massive in size, but the patty is light and the textures of the fresh toppings complement everything so beautifully.

This recipe was especially easy and quick for me since I made salmon cakes a week ago and froze them. These cakes freeze and defrost incredibly well.

I prepared the salmon cakes according to this recipe, but I flattened out the cakes to half an inch. I allowed them to set in the fridge for 30 minutes, and I baked them for four minutes on each side. I allowed them to cool completely, put a piece of foil between the two patties, and then put them in a Tupperware container. Individually wrapping each in saran wrap or placing them into freezer bags could also work too I bet.

I know that may sound like a lot, but believe me, reheating the salmon cakes and assembling the burger is a breeze. And the total cost shouldn’t set you over $16 if you go for half a pound of salmon.

Ingredients for 2:

  • 2 salmon cakes (defrosted if needed)
  • 2 hamburger buns
  • ½ cup fresh baby spinach
  • 2 large tomato slices
  • 2 tablespoons mayonnaise
  • 2 tablespoon sour cream
  • 1 teaspoon fresh dill, chopped
  • Salt and pepper
  • 1 lemon, juiced
  • Butter for toasting buns

Preheat the oven to 350 degrees.

In a small bowl, combine the mayonnaise, sour cream, dill, salt, pepper, and juice of half the lemon. Set aside in the refrigerator.

Place the salmon cakes on a baking sheet and lightly cover them with foil.

Bake for 10 minutes. Remove foil and bake for another 5 minutes. Squeeze remaining lemon juice onto the salmon cakes.

While the cakes are baking, toast the buns in a frying pan on medium heat with butter and set aside.

Assemble the burgers in any order you like and serve immediately.

 

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Published in: on December 8, 2010 at 7:10 am  Leave a Comment  
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