with green bean “fries”
Salmon burgers are a lighter variation on the classic hamburger. This version is served with a tangy sauce that is also used as a dipping sauce for green bean “fries." Our community loved these burgers when they were first featured in 2015.
Smarts: We know that it’s a stretch to call green beans “fries,” but we do think they are nearly as fun to dip as their starchy counterpart. Just be sure not to overcook the beans so they still retain some crunch.
- Basil - 8 leaves, finely chopped
- Salmon - 1 lb
- Panko, gluten-free - 1/2 cup (sub any gluten-free breadcrumbs)
- Eggs - 1
- Capers - 2 Tbsp, drained and rinsed
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Lettuce, romaine - 4 leaves, leaves torn (sub iceberg)
- Tomatoes, medium - 1, sliced
- Oil, cooking - 1 Tbsp
- Hamburger buns, gluten-free - 4
- Mayonnaise - 6 Tbsp
- Vinegar, balsamic - 2 tsp
- Lemon zest - 1/2 tsp
- Green beans - 1 lb, trimmed
- Lemon juice - 2 tsp
- Make balsamic aioli - Whisk together mayonnaise, vinegar, and lemon zest. (Can be done up to 5 days ahead)
- Basil / Green beans - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Make salmon patties - Rinse salmon and pat dry. Use a knife to chop up the salmon meat. Combine salmon, panko, egg, basil, capers, salt, and pepper in a bowl. Form into 3/4” / 2 cm thick patties (1 patty / serving). The patty should feel quite wet, but if it feels too wet to hold together, add some additional panko. (Can be done 1 day ahead)
- Lettuce / Tomatoes - Prep as directed.
- Heat a non-stick pan or skillet over medium-high heat. Add oil and then salmon patties to heated oil. Sear on each side for 2 to 3 minutes. Lower heat to medium, cover pan with a lid or foil, and cook for another 3 to 4 minutes or until patties feel firm to touch. Remove from heat and let rest for 3 to 4 minutes.
- Place green beans in a microwave-safe dish. Cover with a wet paper towel and microwave for 2 to 2 1/2 minutes, until tender but still a bit crunchy.
- Squeeze lemon juice over green beans and season with some salt and pepper.
- Toast buns.
- Assemble salmon burgers with half the balsamic aioli (reserve the other half), salmon patties, lettuce, and tomatoes. Serve green beans on the side with the remaining half of balsamic aioli for dipping. Enjoy!
Excellent. Family favorite.0 Helpful
These were different and good! Liked the Basil and mushrooms0 Helpful
Delicious, easy and healthy. I added scallions and cilantro for a little more flavor.0 Helpful
This was DELICIOUS. My husband is not into veg stuff too much, and he loved this lentil-walnut burger, the texture and color were surprisingly a lot like beef. The 4 servings made 5 generous patties (almost needed larger buns). Dried basil worked just fine with it. I added an extra egg, and only having 10 oz of mushrooms I added an extra ounce of the walnuts. We topped it with sharp cheddar cheese, lettuce, tomato and the mayo without lemon. I used dry lentils, which I cooked in the instant pot (1 cup to 1 3/4cup chicken broth for 15 min) and that was a perfect texture for this.0 Helpful
Very impressed with this recipe. Everyone enjoyed it. Patty had great flavor.0 Helpful
LOVED this. Brings flavors from the PNW we've greatly missed!0 Helpful