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Salmon Rosemary Burgers

Salmon Rosemary Burgers

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
Always Cooking Up Something

Always Cooking Up Something

These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
  2. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
  3. Preheat an outdoor grill for medium-high heat.
  4. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
  5. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.
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Reviews

SUSIECUEZ
129

SUSIECUEZ

9/22/2005

Fabulous! My passion is cooking and I have prepared so many dishes...it NEVER dawned on me to prepare burgers made from salmon! My husband mixed the ingredients and he does things by-the-book. We followed the directions to-the-tee. We grilled these up and they were INCREDIBLY TASTY! They stay together perfectly, had no shrinkage (make the patties exactly to the size of your onion rolls for the perfect fit), and if you double the recipe, form more patties and freeze them. They freeze perfectly fine. The olive oil is a great addition and healthy too! I give this recipe 5 stars. Will do again and again. Bravo to the author.

sunnychef
77

sunnychef

6/26/2009

Healthier Substitutions that worked great for me: Canned sockeye salmon Ground oatmeal instead of breadcrumbs egg whites I mixed it together with my hands and cooked in a non-stick pan on the stove. I didn't have time to refrigerate and they still came out great. Served over a salad of greens, purple cabbage, sliced apples, pesto, and canellini beans. Great dinner.

BDKE
73

BDKE

5/30/2006

Wow! I followed the recipe to the letter and they were fantastic. At first I thought pulling the salmon from the skin was a bit of a pain as I was trying to cut it off (apparently I'm not that coordinated) but since I knew I would be mincing it, I got right in there with both hands and the salmon tore away from the skin rather quickly. I then popped it into the food processor and had minced fresh salmon in seconds (did the same with the red onion). I formed the patties in a Tupperware burger press so the consistancy was perfect and not a single morsel crumbled during grilling. I will be laminating this recipe because I'll be making it over and over again. Thanks so much for posting it!

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