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Author:
Kevin Curry
Jalapeno Cheddar Salmon Burger
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Nutrition per serving
Jalapeno Cheddar Salmon Burger
Ingredients for 5 burgers
Substitution
Note
- 20oz raw, center-cut, skinless salmon filets, reserve 5oz of salmon filet to chop up
- 1 cup (gluten-free) panko crumbs or breadcrumbs
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- pinches of sea salt & pepper
- 2/3 cup chopped green onion
- 1 jalapeño (or more), chopped with or without seeds depending on degree of spice preferred
- 1 cup diced reduced fat cheddar (or shredded cheddar)
Steps
Step 1
Add 75% of the salmon filets to a high powered blender or food processor. Blend until well minced and sticky and add to a bowl. With the remaining 25% of salmon filet, diced up with a knife and add to the bowl.
Step 2
Add remaining ingredients to the bowl and mix together.
Step 3
Evenly divide the mince to create a burgers. Once the burgers have been made, place them in the fridge for at least 20 minutes to become more firm.
Step 4
Set oven to 420F.
Step 5
Set a large nonstick skillet on medium-high heat. Once hot, lightly spray with oil, then add the salmon burgers. Sear on each side for 2 -3 minutes, or until the edges of the salmon burger turn brown and crispy.
Step 6
Transfer the patties to a baking tray lined with parchment OR add the entire skillet to the oven. Bake for 6 – 10 minutes (depending on the thickness of the burgers).
Step 7
Enjoy the burgers while they are still hot with buns and lettuce and tomato, OR bun-less with avocado!
Jalapeno Cheddar Salmon Burger
Kevin Curry
INGREDIENTS
- 20oz raw, center-cut, skinless salmon filets, reserve 5oz of salmon filet to chop up
- 1 cup (gluten-free) panko crumbs or breadcrumbs
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- pinches of sea salt & pepper
- 2/3 cup chopped green onion
- 1 jalapeño (or more), chopped with or without seeds depending on degree of spice preferred
- 1 cup diced reduced fat cheddar (or shredded cheddar)
INSTRUCTIONS
-
Add 75% of the salmon filets to a high powered blender or food processor. Blend until well minced and sticky and add to a bowl. With the remaining 25% of salmon filet, diced up with a knife and add to the bowl.
-
Add remaining ingredients to the bowl and mix together.
-
Evenly divide the mince to create a burgers. Once the burgers have been made, place them in the fridge for at least 20 minutes to become more firm.
-
Set oven to 420F.
-
Set a large nonstick skillet on medium-high heat. Once hot, lightly spray with oil, then add the salmon burgers. Sear on each side for 2 -3 minutes, or until the edges of the salmon burger turn brown and crispy.
-
Transfer the patties to a baking tray lined with parchment OR add the entire skillet to the oven. Bake for 6 – 10 minutes (depending on the thickness of the burgers).
-
Enjoy the burgers while they are still hot with buns and lettuce and tomato, OR bun-less with avocado!
