Salmon Burger

Ingredients

• Fresh salmon fillets (skin removed): about 1½ lbs

• Binder & seasoning:

  • 1 large egg (lightly beaten)

  • 1 tbsp all-purpose flour

  • 1 tbsp chopped fresh dill (or your herb of choice)

  • Optional: 1 packet (about 1 oz) salmon burger seasoning or a blend of salt, pepper, garlic powder, paprika, etc.
    (Inspired by Allrecipes-style smash burgers) 

Optional Additions

• Breadcrumbs or panko (helps with texture and binding)

• Lemon zest or juice for brightness

• Mayonnaise, tartar sauce, or a flavored aioli for topping

• Lettuce, tomato, onion, avocado, or pickles for garnish

Instructions

1. Prep the Salmon

   • Finely chop the salmon—either by hand for texture or pulse gently in a food processor until coarsely chopped. 

2. Make the Patty Mixture

   • In a bowl, combine the chopped salmon with the egg, flour, dill, and seasoning. Mix gently to avoid overworking.

   • If the mixture feels loose, you can stir in a little panko to firm it up.

3. Form the Patties

   • Scoop around ½ cup of the mixture per patty (yielding roughly 4 patties).

   • Shape into balls, then set aside (or refrigerate briefly to firm up).

4. Smash & Cook

   • Heat a large cast-iron skillet or griddle over medium-high heat with a light coat of oil.

   • Place patties on the hot surface, then immediately smash them thin using a spatula (or patty press). 

   • Cook for about 2–3 minutes until the edges are crisp and golden, then flip and cook another 2–3 minutes until done.

5. Assemble the Smash Burgers

   • Toast buns (optional).

   • Place a patty on the bottom bun, add your sauce, and top with veggies like lettuce, tomato, onion, or avocado. Close with the top bun and serve immediately.

Why This Works

• The smash technique ensures maximum surface crispiness—a hallmark of smash burgers. 

• The binder mix keeps the patties tender and cohesive, while fresh herbs and seasoning enhance flavor.

• You can easily customize toppings and sauces to your taste.