This is a foolproof recipe for salmon burgers that are made with fresh salmon filet. They taste great and are tender and juicy. Extra bonus, they stay together on the grill! Serve them on a toasted brioche bun with lettuce, tomato, onion and plenty of lemon caper mayo.
In a food processor, pulse together the Ritz crackers, dill, chopped garlic cloves, lemon zest, onion powder, salt and pepper, until the crackers look like breadcrumbs. Pour into a separate bowl.
In the empty food processor add about ¼ of the salmon pieces. Run until the salmon is a nice paste, about 15 seconds. Then add the remaining salmon and just pulse about 15 times until there is mixture of paste and ⅛-1/4 inch pieces. *If you do not have a food processor you can finely chop the salmon with a sharp knife.
1.25 pound skinless salmon fillet
Add the salmon mixture to the cracker panade and stir to combine.
Place 5 squares of wax paper or parchment paper on a rimmed baking sheet. Spray the paper with non-stick spray. *these squares will help you transfer the salmon patties to the grill or pan.
Lightly fill a ½ cup measuring cup with the salmon mixture and place on each square of paper. Then form each ½ cup portion into a burger patty that is thicker in size (you should be able to make 5 patties).
Spray the top of the patties with cooking spray and place the tray with the patties into the refrigerator for 30 minutes up to 4 hours to help them set up.
Cooking on the Grill
While the patties are in the refrigerator heat the grill to medium-high.
Remove the patties from the refrigerator and place them on the hot grill. Cook for approximately 3 minutes per side (internal temperature reads 145℉ with an instant read thermometer)
Cooking in a skillet
Add a tablespoon or two of oil to a non-stick skillet over medium heat.
Once the oil is hot and shimmery add the salmon burgers.
Cook for approximately 4 minutes per side (internal temperature reads 145℉ with an instant read thermometer)
Lemon Caper Mayo
In a bowl mix together the ingredients. Can be made up to a week ahead!
½ cup mayonnaise, 2 tsp. fresh squeezed lemon juice, 2 garlic cloves, 2 Tbsp. capers
Serving
Serve the burgers on lightly toasted brioche buns with a generous amount of lemon caper mayo, lettuce, tomato and red onion.