recipes

Hawaiian Salmon Burgers

I’ve made some big changes to my inspiration recipe for these salmon burgers. The changes I made simplified things quite a lot, but also added strength to the salmon mixture so they would be easier to cook up. The end result was absolutely delicious! We will definitely have these again soon!

PS: I mistakenly got half the amount of salmon I needed and so only made a half batch of these as seen in the pictures below. A half batch fed my family of four, but Jason and I would have definitely each had another one of these if there had been more! I’ve written up the full recipe below. It generously feeds a family of four with perhaps a few leftovers.

PPS: Just FYI, I don’t currently use affiliate links. The links below are simply links to the ingredients I happened to buy. Ocado (the grocery delivery service I use and love!) has no clue who I am, and they don’t give me any sort of kickback for adding their links here. If I ever do use affiliate links, I promise to be completely transparent about it!

IMG_4926

Hawaiian Salmon Burgers

Print Recipe
Serves: 4

Ingredients

  • 500g (1 lb) boneless, skinless salmon
  • 235ml (1 cup) of your favourite bbq sauce (I used this*)
  • big handful of spinach, finely chopped
  • 90g (1 cup) panko style bread crumbs (I used these**)
  • 25g (1/4 cup) grated parmesan cheese
  • 1 teaspoon salt (optional)
  • 3 tablespoons coconut oil
  • 4-8 hamburger buns (depending on how big or small you make your burgers)
  • 2 avocados, mashed
  • can of pineapple rings
  • 2 eggs
  • garnish: sliced jalapeños

Instructions

1

place salmon into the bowl of a food processor and blend until it is mostly smooth (if you don't have a food processor, simply cut the salmon into the tiniest pieces you can, and it should work just as well)

2

transfer salmon to a bowl and add a squirt of bbq sauce, bread crumbs, parmesan cheese, and salt (optional). Mix well.

3

open the can of pineapples but don't pour out the juice! Reserve the juice in a bowl. Add orange juice to the pineapple juice until you have 100g (1/2 cup). (If the sauce tastes a bit bitter/tart, use a tablespoon of honey to sweeten it.)

4

mix the bbq sauce into your bowl of juice and set aside. (This is your sauce for the finished burgers.)

5

add 1 tablespoon of the coconut oil to a pan over medium heat. Add pineapple slices and cook for a few minutes each side, or until they begin to caramelise as in the picture below

6

once the pineapples are cooked on both sides, put them in a low-heat oven to keep warm

7

add another tablespoon or two of coconut oil to the now empty pan. Form the salmon mixture into 4-8 patties and, using the same pan that the pineapple cooked in, fry up the salmon patties.

8

(Between the breadcrumbs and eggs, these burgers shouldn’t fall apart, but to be safe, let them cook for at least three minutes over a medium/low heat before attempting to flip them.)

9

these would be delicious over a bed of rice, but tonight I served them on buns. To assemble, start with the bottom half of the bun and drizzled some sauce over it. Then add the burger followed by a bit more sauce. The mashed avocado (with a bit of salt mixed in) is next, followed by a pineapple ring (and jalapeños for the grown ups).


salmon_image1.JPG

IMG_4927I hope you enjoy these as much as we did!

*this
**these

You Might Also Like

1 Comment

  • Reply
    Meal Plan 34 | hungermama
    March 16, 2017 at 12:35 pm

    […] Hawaiian BBQ Salmon Burgers (Hungermama […]

  • Leave a Reply