Close-up of a salmon patty with a fried egg served open

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Salmon Smash Burgers

A take on the Hokkaido Salmon Sourdough Burger (北海道鮭魚酸種漢堡) · Laya Burger →A take on the Pacific Northwest Salmon Burger · White Spot →

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About

Smash burgers are usually beef, but the method works with salmon too: loose balls of chopped fish pressed thin onto a very hot pan, so they cook in minutes and pick up a golden crust.

The salmon is chopped finely by hand or pulsed briefly in a food processor; a few pulses is enough, as a paste would turn dense. It is folded gently with a beaten egg, a spoonful of flour to help it hold together, fresh dill and a burger seasoning blend. The mixture is scooped about a cup at a time into four or five balls. A large cast iron skillet or griddle is heated with a little grapeseed oil over medium-high heat, and the balls go in with plenty of space between them, each pressed thin with a burger press or spatula. They need only two to three minutes a side. Serve them in buns with the toppings you like.

Ingredients

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Salmon1 1/2 Lbs Fresh Salmon
Egg1 Egg, beaten
All-purpose flour1 tablespoon all-purpose flour
Dill1 tablespoon chopped Fresh Dill
Burger seasoning1 package Tabitha Brown's Burger Business Seasoning
Vegetable oil1 tablespoon Grape Seed Oil, plus more as needed

Recipe

1
Set out the salmon, egg, flour, dill, burger seasoning and oil.
2
Chop the salmon finely by hand, or pulse it a few times in a food processor.
3
In a bowl, fold the salmon together gently with the egg, flour, dill and burger seasoning.
4
Scoop the mixture about 1 cup at a time and roll it into 4 to 5 balls.
5
Heat 1 tablespoon of oil in a large cast iron skillet or on a griddle over medium-high heat.
6
Put the balls in the pan with plenty of room between them and press each one thin with a burger press or spatula, in batches if needed. Cook 2 to 3 minutes per side.
7
Serve in buns with the toppings you like.