How to Make Canned Salmon Burger
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (20)
- 10 oz canned pink salmon drained
- 4 hamburger buns
- 4 oz tomatoes sliced
- 4 oz green lettuce
- 2 oz onion diced
- 1 oz red onion half ring sliced
- 1/3 cup plain panko breadcrumbs
- 2 medium eggs
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 1/2 tbsp lemon juice
- 1 tsp dill chopped
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 2 tbsp plain Greek yogurt
- 3 tbsp Japanese Mayonnaise
- 1 tbsp Heinz ketchup
- 2 tbsp parsley
INSTRUCTIONS
Preparation
Mince the Garlic: Trim off the ends, lay the cloves under the middle part of a chef’s knife’s flat side and press down to crush; the peel should come off as you do so.
Dice the Onion: Slice the onion in half and leave the roots on for the entire process. Lay the half horizontally flat on the chopping board, point the knife toward the root, and thinly slice the onion. Next, push the knife into the onion crosswise and slice through it. Then grip the onion with your non-dominant hand and cut the slices into tiny cubes with downward motions.
Slice the Red Onion: Trim off the root, then cut off a thin slice at the side so you can lay the onion flat on the chopping board. Next, crosswise cut the onion into thin slices, stack a few up, and continue cutting them into halves.
Slice the Tomatoes: Lay the tomato on its side, cut off the top, then slice crosswise at 1/2 inch intervals.
Chop the Dill: Remove the leaves from the stem, gather them into a small pile, pinch your fingers to hold them together, and begin to chop. Chop over the pile once or twice until the pieces are fine.
Prepare the Lettuce: Trim off the hard end, and discard the outer leaves and any that may be wilted. Use a sharp chef’s knife and slice through the center to cut it into halves, then again into quarters. Crush the quarter down with your palm to separate the leaves, then cut it into pieces approximately the same size as the buns.
Drain the Salmon: Close the lid almost all the way and leave a small space for the water to run out. Hold the can over a sink or a bowl and tilt it to pour out the liquid.
Cook
Make the Pattie Mixture: In a large bowl, add 10 oz canned pink salmon, 2 medium eggs, 1/3 cup plain panko breadcrumbs, 2 tbsp all-purpose flour, 1/2 tbsp lemon juice, 1 tbsp garlic, 2 oz onion, 1/2 tsp garlic powder, 1 tsp dill, and 1/2 tsp pepper. Use a large spoon to mix everything together.
Divide and Shape the Patties: Divide the mixture into 4 equal parts, scoop each part into your palm, use a spoon to press it down lightly and your fingers to mold the edges, or use a large cookie cutter.
Air-fry the Patties: Put the patties into the air fryer, spread 1 tbsp olive oil over them, then air fry at 350°F for 15 minutes.
Make the Sauce: In the meantime, add 2 tbsp plain Greek yogurt, 3 tbsp mayonnaise, and 1 tbsp Heinz ketchup into a small bowl. Gently mix until the sauce has a smooth consistency.
Air-fry the Buns: Slice the buns in half and spread 2 tbsp unsalted butter on the inner surfaces, then air fry them at 350°F for 3 minutes.
Assemble the Burgers: Stack a lettuce leaf, 2 or 3 slices of onion and tomato, and 1 salmon pattie inside a sliced bun to make 1 burger. Drizzle the sauce on the pattie and sprinkle some parsley, then serve.
Enjoy!
