I had an 8 oz salmon fillet the other day and needed a way to stretch it to feed two people. So, we decided that rather than serving as a fillet, we’d switch it up and make an adapted version of our Baked Salmon Croquettes. The filler ingredients added some body, and then serving with bacon on a burger bun turned the small quantity of salmon into a cohesive meal! The flavours of the salmon and the bacon combined really well, and the crunch from the bacon, onion, and lettuce provided really nice contrast as well.
We served our burgers alongside Roasted Cauliflower. However, we think this would also pair well with Tater Tots or Sweet Potato Wedge Fries.
Time: 40 Minutes
Ingredients:
- Salmon (4oz per burger patty)
- Bread Crumbs
- Mayonnaise
- Sea Salt
- Bacon (1-2 slices per burger)
- Burger Buns
- Toppings of your choice. We like Lettuce, Tomato, and Red Onion
Method:
- Bring some water in a pan to a simmer. Then, place your salmon fillet in the water, and poach for 4-5 minutes until the flesh turns paler on the outside.
- Remove your salmon from the pan, and place skin side up on a cutting board.
- Let cool for a moment, and then peel the skin off. It should be easy to remove.
- Place the salmon flesh in a mixing bowl, and use a fork to mash it. Then, add in a little sea salt along with your bread crumbs and some mayonnaise. Mix together to fully incorporate.
- Heat a pan, and add your bacon to cook it until crispy. We like to remove a lot of the fat off our bacon, but how you handle that is up to you to decide.
- Heat another pan or griddle, and give it a quick oil spray. Form your salmon mixture into patties, and cook for around 5 minutes per side.
- As your bacon and salmon burgers cook, prep your buns with your desired toppings of choice. We also used a little mayonnaise as our sauce.
- When your salmon and bacon are ready, place upon your burger buns.
- Plate, devour, and enjoy!
