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!
Hawaiian Salmon BurgersPrint Recipe
- 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
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)
transfer salmon to a bowl and add a squirt of bbq sauce, bread crumbs, parmesan cheese, and salt (optional). Mix well.
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.)
mix the bbq sauce into your bowl of juice and set aside. (This is your sauce for the finished burgers.)
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
once the pineapples are cooked on both sides, put them in a low-heat oven to keep warm
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.
(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.)
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).
I hope you enjoy these as much as we did!