These salmon burgers ar the yummest! And created with simply 5 ingredients. The most effective for a fast + simple high supermolecule lunch or dinner.
I know. Except for as weird-sounding as salmon burgers ar, they're therefore extraordinarily smart.
We’re talking tender outsides, flaky insides, and an ideal golden color, to not mention several nutrition, thanks SALMON.
They are conjointly simple to form and need (usually) minimal , if not zero, grocery looking, presumptuous you retain a right furnished storeroom. I love, love, love these tender pan-fried very little guys.
And as if the salmon burgers weren’t adequate already to vex their own (which, um, they are), I want you to form this salad to serve your salmon burgers in/on/around. It's nothing fancy – simply a sliced cabbage, yogurt, herbs, garlic, and vinegar scenario, however paired with the salmon burgers? The crispy-salty-tangy jazz band is AN ON purpose jazz band. Plus, once more with the super nutrition. And Sugar Free January friendly.
INGREDIENTS :
Salmon Burgers :
- 12–14 ounces cooked salmon
- 1/4 cup chopped fresh herbs, like chives, parsley, or dill
- 2 eggs
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- a squeeze of lemon juice
- olive oil for pan-frying
Cabbage Slaw :
- 1 head green cabbage, finely shredded
- 2–3 tablespoons white distilled vinegar (more to taste)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup plain Greek yogurt
- 1/2 cup chopped fresh herbs like chives, parsley, or cilantro
- a drizzle of olive oil
INSTRUCTIONS :
- For the Salmon Burgers: Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.
- For the Slaw: Mix all slaw ingredients together. Taste and adjust.
- Serve: Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can’t stop me.
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