Sunday, June 14, 2009

Salmon Burger

Canned seafood is a 99 Cent Chef budget specialty. Look blog-backward and you will find recipes for "Baby Clams and Spaghetti", a "Salmon Shmear", "Clam and Artichoke Pita Pizzas" and the Left-leaning "Cesar Chavez Salad", all using canned (or foil pouched) seafood. Now you can add Salmon Burgers.

If you are lucky enough to find a 15 oz. large can of salmon in your local dollar store, you can make enough salmon burgers to feed the whole family, with The 99 Cent Chef's salmon burger recipe. Lately, the Chef has run across 3 oz. soft packs and 7 oz. cans of cooked salmon; that's enough for 1-3 patties. Ah, the good old days when large 15 oz. cans were everywhere for around a buck! For these larger cans, just add 3 times my filler ingredients ( about 3 eggs, a whole onion and bell pepper, celery stalk, and 1 cup of bread crumbs). For a burger, make sure to cover salmon patty when cooking, to firm it up; if it is served without bread then cook uncovered for a flaky tender patty.

As a bonus, The Chef has come up with the perfect salmon patty pairing: ginger/lime mayo aioli. Canned salmon in water is ideal, just drain; if canned in oil, then you don't need oil for frying, it has plenty already!

Ingredients ( 2-3 patties)
  • 7 oz. can of salmon (or 2 soft foil packs of 3 oz. size salmon)
  • 1/2 each - onion, bell pepper and celery, or any combination (this is the kind of recipe you can add anything to, including chopped green olives, capers, carrots, etc.)1/4 cup of bread crumbs - fresh or from a can
  • 1 tsp. chopped garlic
  • 1 egg
  • 1 tbsp. of oil for frying one salmon patty
  • pepper to taste (canned salmon has plenty of salt)
  • Hamburger bun, pita or any type of bread for salmon patty
  • For your burger add favorite topping including, tomato, greens, and avocado.

Ginger Mayo Aioli
Add 1 tbsp. of powdered ginger, 1tsp. of lime/lemon juice (optional), and mix into 1/4 cup of mayo. The longer it sets the more flavorful.

Drain canned salmon and remove any bone (sometimes the white backbone is left in). Chop veggies fine and saute in frying pan with 1 tbsp. oil for 5 minutes until soft.

In a bowl add salmon, cooked veggies, one egg, garlic and bread crumbs (or one fresh crumbled, toasted slice of bread), and mix well. Heat one tbsp. oil over medium heat. Form hamburger-sized patties and cook covered for about 5 minutes each side. Patties will firm up when covered; if you are serving them without buns, cook uncovered and they will be more moist and flaky.
Serve with the Chef's Ginger Mayo Aioli on the side or on a bun.


Shell said...

Looks stunning! I'll have to give it a try. I'm also a big fan of salmon and dill and may make a variation using that. I also wouldn't have considered adding ginger but with the lime to balance the flavors it is intriguing.

Bug's Mom said...

Have to let you know that my 3 yr old went nuts for this. My little one ate the burger with no bread and asked for more. How great is that (she was a picky eater and is no more thank you). I went to our version of the dollar store here in Ga and let her help me pick up the ingredients we could get at that store. I even let her help me mix it up. She was so proud of herself. We are having so much fun making your creative yet simple (thank you for that)dishes. Thanks can not wait for the next one. My little one wants to check your site daily.

Rumela said...

Wow!! yummm..these salmon burger looks truly succulent. I am going to try it next weekend when my friends will be at home. it will be ideal for a tea party with friends. A spicy & crunchy salmon burger to go with spicy gossips. thank you for shearing your post.


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Unknown said...

Hi, I used this recipe and it's awesome! Everyone loved it!

99 Cent Chef said...

I'm so glad everyone is liking my cheapie receipe!

oddlyme said...

This looks fantastic! An love the idea of the flavored mayo.

Keep these great posts coming!

Denise said...

Looks great. I make a similar salmon cake and eat it with mayo, mustard, chinese garlic chile sauce, and relish.

Splendor said...

I made this today and was a little hesitant on the ginger mayo but it all came out very good! Thanks!!

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