Salmon Burgers with Quick Tzatziki Sauce

RECIPE

It’s the season for burgers, and where I’m from, it’s also prime time for fresh seafood. 

While you could make these salmon burgers with a salmon filet, I usually make them from canned salmon. Canned salmon is a great pantry staple because it is inexpensive yet still provides omega-3 fats, protein, calcium and vitamin D.

Omega-3 fatty acids are important because they help reduce your risk of cardiovascular disease (amongst other many important health benefits!) and since your body cannot make these on their own, you need to get these fatty acids from your diet. Salmon is also low in saturated fat and cholesterol (learn more about fats here).

These burgers can be made gluten-free and are GERD friendly. 

You can serve these burgers on a bun, in a lettuce wrap, on a salad or just as is. The quick tzatziki sauce is a great compliment to the salmon. It also makes a yummy dip for veggies or pita chips. I would suggest chopping up some additional cucumbers to dip in the tzatziki sauce, as well as some bell peppers and carrot sticks. I hope you enjoy it!

[[ recipeID=recipe-9l6ayahsz, title=Salmon Burgers with Quick Tzatziki Sauce ]]

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Salmon Burgers with Quick Tzatziki Sauce

Servings: 6

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins

Ingredients

Instructions

Ingredients

Salmon Burgers

  • 6 slices GF Bread/Whole Wheat Bread (crusts removed)
  • Two, 15-oz cans of salmon (drained and cleaned for bones/skin)
  • 2 large eggs
  • 5 scallions (greens and whites)
  • 2 stalks celery, diced
  • ¼ cup finely diced parsley
  • ½ tsp black pepper
  • ½ tsp salt
  • 3 tsp olive oil

Quick Tzatziki Sauce

  • 1 cup Whole milk greek yogurt 
  • 1 Tb. olive oil 
  • ½ large English cucumber (peeled, seeded and diced); about 1 cup
  • ½ tsp garlic powder
  • Salt and pepper to taste

Instructions

  1. First, make the tzatziki sauce so it can chill in the fridge. Start by peeling ½ large English cucumber. Cut in half lengthwise and scoop the seeds out with a spoon. Cut each half into strips and then into a fine dice. You want the cucumbers to be small, bite-sized pieces.
  2. Mix together the yogurt, olive oil, garlic powder, salt and pepper. Stir to combine and gently fold in the diced cucumber. Add additional oil, salt and pepper to taste. Cover and refrigerate until serving.
  3. Remove the crusts from the bread and rip into pieces. Add bread to a food processor/Ninja and process until you have fine bread crumbs. 
  4. In a large bowl, flake the salmon apart with a fork. Add slightly scrambled eggs and mix well. Fold in the scallions (save some for serving!), celery, parsley, pepper and bread crumbs and mix well.
  5. Form the salmon mixture into 12 patties. Tip: keep a bowl of warm water by your side as you are forming the patties. If the mixture becomes sticky, simply wet your finger tips and roll the patties into balls before forming into patties. 
  6. In a large non-stick skillet (I like my cast iron for this) heat 1 ½ tsp of olive oil over medium heat. You will cook the patties in batches! I can usually cook 5 patties at a time in my large skillet. Cook for 5 minutes on one side, flip, and cook for an additional 5 minutes. 
  7. Transfer the cooked patties to a baking rack (this prevents them from getting soggy on the bottom) while you continue cooking.
  8. Serve the salmon burgers on a salad/bun/lettuce wrap and top with tzatziki sauce and reserved scallions. 
  9. Enjoy!

Nutrition Facts

Serving Size: 2

Serving Per Recipe: 6

Amount Per Serving
Calories 190
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1.5g 7%
Trans Fat 0g
Sodium 400mg 16%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 18g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Nutrition Information includes 2 Tb. of Quick Tzatziki Sauce per Salmon Burger.


Nutrition Information does not include salad/bun/lettuce wrap for serving.