Salmon Breakfast Burgers
I love a good bagel on the weekend. I’ll always have a super toasted everything bagel with cream cheese, tomato, red onion, cucumber and capers. It’s so good! The problem with our weekend bagel treat is that I’m always hungry, like 30 minutes later. A bagel is not filling at all, and I can’t quite convince myself to have two just yet. That seems rather gluttonous to me. So rather than eat my way through all the bagels, I came up with a great breakfast/brunch recipe. This Salmon Breakfast Burgers takes my favorite bagel and combines it with a salmon burger. It’s hearty. It’s filling. It’s delicious. I can’t recommend this dish enough, and I hope you’ll give it a try!
If you’re looking for a great weekend breakfast or brunch recipe, this one is it! Other than making the salmon patties, which take no time at all (it’s much longer to chill them) these are actually super easy to make. Not much cooking at all in fact. I hope you’ll give it a try soon, and if you do, be sure to let me know what you think below!
Salmon Breakfast Burgers
Equipment
- Food processor
- Nonstick skillet
Ingredients
- 1 pound boneless skinless salmon fillets
- 1/2 cup Panko bread crumbs
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh dill plus more for garnish
- 1 teaspoon chopped fresh parsley
- 3 tablespoon olive oil
- 4 everything bagels toasted
- 1/2 cup whipped cream cheese
- 1 large beef steak tomato sliced
- 1/2 small red onion thinly sliced
- 1/4 piece English cucumber thinly sliced
- 2 tablespoon capers drained
Instructions
- Using a sharp knife, chop the salmon until it’s in small chunky pieces. Alternately, you can also add it to a food processor and pulse it a few times until chopped through. Transfer to a large bowl and add in the bread crumbs, mayo, lemon juice, salt, pepper, red pepper flakes, and herbs. Give it a mix until just combined. Divide into four equal portions and then shape each into a large 1/2-inch patty. Place on a baking sheet lined with parchment paper and chill for at least 30 minutes or up to 1 hour.
- Set a large non-stick skillet over medium-high heat with half of the oil. Once hot, place two of the patties in and cook until crispy and browned, with an internal temperature of 125° to 130°, about 4 to 5 minutes per side. Transfer to a wire rack set over a baking sheet. Add in the remaining oil to the skillet and cook the remaining two patties in the same way.
- To assemble the burgers, spread each toasted bagel half with cream cheese. Place a salmon burger on top of each bottom half of the bagels. Top with tomato slices, red onion, cucumber, capers and fresh dill. Place the top half of the bagel on and serve immediately. Enjoy!
