Description
Juicy salmon burgers paired with a bright lemon-caper spread and a crisp fennel slaw, creating a fresh and balanced meal that feels both light and satisfying.
Ingredients
Scale
- 500 grams fresh salmon fillets, finely chopped
- 1/2 cup breadcrumbs
- 1 large egg
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 whole fresh lemon, juiced and zested
- 2 tablespoons capers, finely chopped
- 1 medium fennel bulb, thinly sliced
- 1 cup green cabbage, shredded
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 burger buns
Instructions
- Preheat a nonstick skillet over medium heat and lightly coat with olive oil.
- In a bowl, combine chopped salmon, breadcrumbs, egg, minced garlic, Dijon mustard, half of the mayonnaise, salt, and black pepper. Mix gently until just combined.
- Ensure the skillet is evenly heated and ready for cooking.
- Form the mixture into 4 equal patties and place them carefully into the skillet.
- Cook each patty for 4 to 5 minutes per side until golden and cooked through.
- In a separate bowl, mix the remaining mayonnaise, lemon juice, lemon zest, and chopped capers to create the spread. In another bowl, toss fennel, cabbage, dill, and a drizzle of olive oil to form the slaw.
- Assemble by placing each patty on a burger bun, spreading the lemon-caper sauce, topping with fennel slaw, and serving immediately.
Notes
- Chill the patties briefly before cooking to help them hold their shape.
- Slice fennel very thinly for the best texture in the slaw.
- Do not overmix the salmon mixture to keep the burgers tender.
- Lightly toast the buns for added texture and flavor.
Nutrition
- Serving Size: 1 burger
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: salmon burgers, lemon caper sauce, fennel slaw, seafood burger, healthy burger recipe