Blackened Salmon Burgers with Herbed Cream Cheese

Ingredients

Blackened Salmon Burgers

1 pound wild caught salmon, skin removed

1/3 cup Panko bread crumbs (use gluten free bread crumbs if needed)

2 tablespoons fresh grated Parmesan

1 tablespoon olive oil, plus more for cooking

2 tablespoons dark brown sugar

1 tablespoon paprika

1/2 teaspoon cayenne (more or less adjust to your taste)

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon salt + pepper

4 smaller bagels or brioche burger buns, toasted

Sliced avocado, grilled jalapenos + grilled pineapple slices, for topping (optional)

Microgreens, watercress + pickled red onion, for topping (optional)

Method

Add the salmon to a food processor and pulse until finely chopped and similar in texture to ground chicken. Alternatively, finely chop the salmon with a sharp knife.
Place the chopped salmon in a bowl with the Panko breadcrumbs, parmesan and olive oil. Mix gently until just combined, then form into 4 equal-sized burgers, or 2 large burgers.
In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder, dried thyme, salt and pepper. Generously sprinkle the seasoning mix over both sides of each burger.
Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the burgers for 3–4 minutes on each side, or until golden and cooked through. Be gentle when flipping as the burgers are delicate.
For the herbed cream cheese, add the cream cheese to a mixing bowl and beat with an electric mixer for about 1 minute, until light and fluffy. Stir through the basil, dill, parsley, and a pinch of salt and pepper. The cream cheese can be made a few days ahead and stored in the fridge. Bring to room temperature before serving.
Spread the bottom half of each toasted bun with the herbed cream cheese, then top with a salmon burger and your favourite toppings. Add a slice of grilled pineapple for an extra burst of flavour, then finish with the top half of the bun and serve.

Categories: Recipes