Salmon Burgers With Sweet Pickle Relish Recipe
Everybody loves a good BOGO or twofer, and that's just what you're getting here: two recipes for the price of one. Seeing as how the price is free, it's quite the bargain, all right. The main recipe here is for salmon burgers, something developer Jessica Case calls "deliciously satisfying." As she describes the dish, "every bite is hearty and juicy," and "if you don't like red meat, this is a great way to feel like you're eating red meat."
The other part of the recipe is for homemade sweet pickle relish, a condiment that is often used on hot dogs but, according to Case, "takes the salmon burgers to rockstar status." While making your own burger toppings might not seem like a task you'd relish, you might be surprised at how easy it is. This relish is actually more of a quick pickle, as the preparation of chopped cucumbers and onion in sugary seasoned vinegar can be ready to eat after just an hour in the refrigerator.
Collect the ingredients for salmon burgers with sweet pickle relish
The relish itself is made from pickling cucumbers and onion along with pickling salt, sugar, and white vinegar, plus celery and mustard seeds. For the salmon patties, you'll need salmon, of course, plus panko bread crumbs, parmesan cheese, fresh parsley, garlic, salt, black pepper, paprika, crushed red pepper, and olive oil. To make the patties into burgers, you're also going to need some of those ever-popular brioche buns as well as lettuce, an avocado, a non-pickling cucumber, and a red onion to use as toppers.
Make the sweet pickle relish
Use a food processor to chop the cucumbers, then add the onions and whir them around for a second or 2, as well. "Don't overdo it," though, cautions Case, explaining that "you don't want it to become mushy."
Mix the chopped cucumber and onions with the salt, sugar, vinegar, mustard seeds, and celery seed, then bring the mixture to a boil before lowering the heat to a simmer. Cook the relish for 10 minutes, then strain out the water and remove the seeds. Refrigerate the relish for an hour before using it, although you can also make it the day before and keep it in the fridge for 24 hours.
Form and cook the salmon patties
Chop up the salmon into roughly ¼-inch bits, then use your food processor once more to mince those bits up further. Put the panko bread crumbs, parmesan, parsley, garlic, paprika, red pepper, salt, and black pepper in the food processor, too, and mix those in as well.
Form the salmon mixture into 6 patties of equal size. Each one of these will weigh about ¼ pound. Pour some olive oil into a frying pan — Case says it should be "enough to generously cover the bottom" — and then cook the salmon patties for about 3-5 minutes on each side over medium heat. They should be pretty crispy outside when they're done and, of course, the inside of the patties should be cooked since raw salmon may not be a good idea to eat outside of a sushi bar.
Build the salmon burgers
Once the salmon patties are cooked, plop each one on a bun, then start building your burgers. Case likes to start with a lettuce leaf on top of the patty, then add some slices of cucumber followed by red onions, avocado, and finally a dollop of sweet pickle relish.
Case enjoys these burgers with potato chips or fries, but you may prefer a different side dish. A green salad would be crisp and refreshing, while corn on the cob also goes nicely with seafood.
Salmon Burgers With Sweet Pickle Relish Recipe
Soft rolls enclose crisp salmon patties with tangy pickle relish for a sweet twist on fish burgers.
Ingredients
- 2 cups pickling cucumbers, roughly chopped
- ½ large yellow or white onion, chopped
- ¼ cup pickling salt
- 1 cup sugar
- 1 ½ cups white vinegar
- ½ teaspoon mustard seeds
- ½ teaspoon celery seed
- 1 ¼ pounds skinless salmon fillets, cut into ¼-inch pieces
- ⅓ cup panko bread crumbs
- ¼ cup parmesan cheese
- 3 tablespoon minced fresh parsley
- 1 garlic clove, chopped
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoon olive oil, divided
- 4 brioche buns, toasted
- Lettuce leaves, for topping
- 1 cucumber, sliced, for topping
- ½ red onion, sliced, for topping
- 1 avocado, sliced, for topping
Directions
- To make the pickle relish, add the pickling cucumber to a food processor and pulse a few times.
- Add the chopped onions and pulse again. (Don't overdo it; the mixture should be coarse, not soupy.)
- Place the cucumber mixture into a large bowl, then add the pickling salt, sugar, vinegar, mustard seeds, and celery seed. Combine well.
- Add the mixture to a large pot. Bring it to a boil, then simmer for 10 minutes.
- Pour the relish through a mesh sieve to remove the liquid and seeds. Refrigerate for at least 1 hour (or up to 24 hours until ready to use).
- For the salmon patties, add the salmon pieces to a food processor and pulse until finely minced.
- Add the panko bread crumbs, parmesan, parsley, garlic, paprika, red pepper flakes, salt, and black pepper to the salmon and pulse until well combined.
- Using your hands, scoop out the salmon mixture and form it into 6 4-ounce patties.
- On a large, greased grill skillet set over medium heat, cook the burgers for 3-5 minutes on each side until crispy and cooked through.
- Assemble the salmon burgers with ½ of a toasted brioche bun on the bottom, followed by lettuce, cucumber slices, red onion, sliced avocado, and pickle relish, plus the other ½ of the bun on top.