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Salmon Burgers
with oregano roasted potatoes and pickles

Active: 35 minTotal: 35 min
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These salmon burgers are a tasty way to get your omega-3's! With refreshing lettuce, tomatoes, and pickles, this is the perfect pairing.
Smarts: Double, cook off patties, and freeze half for future dinners.

Ingredients

Servings:
4
Metric
Salmon Burgers:
  • Salmon - 1 lb
  • Parsley - 2 Tbsp, chopped
  • Capers - 2 Tbsp, chopped
  • Panko breadcrumbs - 1/2 cup
  • Eggs - 1
  • Dijon mustard - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Tomatoes, large - 1, sliced
  • Romaine lettuce - 2 leaves
  • Cooking oil - 1 Tbsp
  • Buns - 4
  • Pickles - 4
Roasted Oregano Potatoes:
  • New or red potatoes - 1 1/2 lbs, quartered
  • Dried oregano - 1/2 tsp
  • Cooking oil - 1 1/2 Tbsp
  • Salt and pepper - to taste
Tartar Sauce:
  • Mayonnaise - 1/2 cup ((sub with Greek yogurt if you prefer. You may need to thin it out with some milk unless you like it thick and creamy!))
  • Capers - 2 Tbsp, chopped
  • Lemon juice - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Potatoes - Quarter. Skip to ‘Make’ step #1 before returning to prep.
  2. Salmon - Rinse and dry. Use a knife to chop up the salmon meat.
  3. Parsley / Capers (for burgers and sauce) - Prep as directed. (Can be done up to 3 days ahead)
  4. Make patties - Combine salmon, panko, egg, parsley, capers, Dijon, salt, and pepper in a bowl. Form into 3/4” / 2 cm thick patties (1 patty / serving). (Can be done up to 1 day ahead)
  5. Make tartar sauce - Combine mayo (or sub plain yogurt), capers, and lemon juice. (Can be done up to 3 days ahead)
  6. Tomatoes / Romaine - Prep for burger toppings.

Make

  1. Heat oven to 500F / 260C degrees. Spread potatoes out into one even layer on a sheet pan. Cover tightly with foil and ‘steam’ for 10 minutes.
  2. While potatoes steam, heat a non-stick pan or skillet over medium-high heat. Add cooking oil and then 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 2 minutes.
  3. After potatoes have steamed for ~10 minutes, remove foil and toss potatoes with oregano and cooking oil. Return to oven and roast for another 10 to 12 minutes, until golden and crispy on the outside. Salt and pepper right out of the oven.
  4. Toast buns according to package instructions.
  5. Assemble burgers by layering patties, tartar sauce, tomatoes, and romaine. Enjoy with pickles and herb roasted potatoes!
  6. Get started on your slow cooker adobo chicken if making tomorrow night's dinner!
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Reviews

This meal has 59 reviews

Used cooked salmon from the no drain packs. It fit better into my schedule that I didn't have to skin and chop filet. They were still very good! Tartar sauce was great. Potatoes were ok.

By: Julie
Posted: May 25, 2015
Diet: Original

Wasn't sure about this one, but we all enjoyed it. I used canned salmon which worked fine.

By: Carol
Posted: May 07, 2015
Diet: Paleo

This was so fresh and delicious! We added a bit more panko to help hold together. I agree that a veggie side may have been better because I felt like this was such a healthy dish (fresh chopped salmon, parsley, yogurt sauce!)

By: Amy
Posted: May 05, 2015
Diet: Original

This was really good. The salmon burgers fell apart a lot when I was cooking them though, but they were still yummy.

By: Leanne
Posted: Apr 13, 2015
Diet: Original

I was so excited about this but the salmon burger just came out a but to dense.

By: Shannon
Posted: Apr 08, 2015
Diet: Original

Really good! We used store-bought tartar sauce to save time and because we couldn't find capers!

By: Allison
Posted: Apr 03, 2015
Diet: Original