Salmon Burgers
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Salmon Burgers

with Pickle Slaw

These DIY fresh salmon burgers will have you avoiding the frozen seafood section from now on! Juicy, tender salmon patties get topped with fresh slices of tomato. It's everything you ever wanted in a salmon burger!

Tags:
Quick
Allergens:
Egg
Mustard
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skinless

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

7 g

Dill

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit(s)

Shallot

1 unit(s)

Tomato

2 unit(s)

Brioche Bun

(Contains Wheat, Egg May contain Soy)

170 g

Coleslaw Cabbage Mix

90 mL

Dill Pickle, sliced

1 unit(s)

Lemon

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories500 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate62 g
Sugar15 g
Dietary Fiber6 g
Protein22 g
Cholesterol25 mg
Sodium1130 mg
Trans Fat0.1 g
Potassium450 mg
Calcium200 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Bowl
Large Non-Stick Pan
Whisk
Medium Bowl
Baking Sheet

Instructions

1

Cut tomato into 1/4-inch rounds. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Finely chop dill. Peel, then mince shallot. Drain, then roughly chop pickles. Pat salmon dry with paper towels, then cut into 1/8-inch pieces. (TIP: Smaller salmon pieces are best — this helps bind ingredients.)

2

Combine salmon, lemon zest, shallot panko, half the dill, half the mayo and 1/2 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Stir to combine. Using your hands, firmly press together and shape salmon mixture into two 2-inch thick patties (4 patties for 4 ppl).

3

Heat a large non-stick pan over medium heat. When hot, add 1 tsp oil, then patties. Pan-fry, until bottoms are golden-brown, 2-3 min. Carefully flip each patty, then add another 1 tsp oil to the pan. Pan-fry, patties are cooked through, 3-4 min.** (NOTE: Cook in 2 batches for 4 ppl, using 2 tsp oil for each batch.)

4

Whisk together remaining mayo, remaining dill, 1/2 tsp sugar and 1/2 tbsp lemon juice (dbl both for 4 ppl) in a medium bowl. Add coleslaw mix and pickles. Season with salt and pepper, then toss to combine.

5

Halve buns. Arrange on a baking sheet, cut-side up. Toast buns in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

6

Divide salmon patties between bottom buns. Top with baby spinach, tomato slices and top bun. Divide salmon burgers and slaw between plates.