Tuna or Salmon Burgers

By Martha Rose Shulman

Tuna or Salmon Burgers
Andrew Scrivani for The New York Times
Total Time
20 minutes, plus 1 hour's refrigeration
Rating
5(791)
Comments
Read comments

These high-protein burgers are a great way to edge away from beef and still feel like you’re eating a burger. If you sear them quickly they’ll be nice and moist.

Featured in: Burgers Without the Beef

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Ingredients

Yield:4 burgers

    For the Tuna or Salmon Burgers

    • 1pound center-cut tuna fillet, dark meat and connective tissue trimmed away, or salmon fillet preferably wild, skin and small bones removed
    • ¼cup finely minced shallot or green onion
    • 2tablespoons capers, drained, rinsed and coarsely chopped
    • 2teaspoons grated fresh ginger
    • 1tablespoon low-sodium soy sauce
    • Salt
    • freshly ground pepper to taste
    • 1tablespoon sesame oil
    • 1teaspoon Worcestershire sauce
    • 2tablespoons chopped cilantro
    • Olive oil for the griddle or pan
    • Lime wedges for garnish
    • Whole grain hamburger buns
    • condiments of your choice
Ingredient Substitution Guide

Preparation

  1. For the Tuna or Salmon Burgers

    1. Step 1

      Mince the fish using a sharp knife. Do not use a food processor. Add the remaining ingredients (except the olive oil and lime wedges) and blend together with a spatula or spoon. Shape into ½-inch thick patties and refrigerate, if possible, for 1 hour.

    2. Step 2

      Heat a heavy nonstick skillet or a griddle over medium-high heat. Brush with olive oil and turn the heat to medium. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be. Serve on buns, if desired, with the condiments of your choice.

Tip
  • Advance preparation: You can make up the tuna or salmon mixture and form the patties several hours before you wish to cook them. Keep covered in the refrigerator.

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Ratings

5 out of 5
791 user ratings
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Comments

kate

I took mark Bittman's idea of processing a fourth of the salmon to a paste to bind the mixture, worked very well.

Edna josell

Can you us cann d salmon?

Maxine

Since I 've always made salmon patties with a different recipe (using egg and bread crumbs), I thought I 'd try this recipe since it sounded delicious. Wanted to see how they would come out without a binder...the salmon crumbles were very tasty. How were they held together?

Judy

I have made this delicious recipe many times using salmon. It is not necessary to chop by hand. I use a food processor to very good results. First, I pulse the shallots, ginger, capers, cilantro a few times. Then I add the salmon, soy, and oil and pulse a few more times until the fish is chopped but not a paste. Everything holds together easily. These burgers freeze well too.

not naan

Not me just standing next to the sink eating the raw mix with a spoon.

Judy

I've made these many times now with salmon--so delicious-- and found that one can use a food processor by pulsing very carefully to approximate a minced texture. I've also increased the amounts by 50% so that I have enough to freeze a couple. They defrost quickly in the fridge and taste great.

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