Blackened Salmon Burgers with Herb Cream Cheese
PRINT RECIPEINGREDIENTS
1 pound wild caught salmon skin removed
1/3 cup Italian bread crumbs
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 salt + pepper
4 smaller bagels or brioche burger buns toasted
PICKLED ONIONS
1 Red Onion Sliced thin
1/2 Cup Rice Vinegar
1 tsp Sugar
HERBED CREAM CHEESE
8 ounces cream cheese softened
1/4 cup fresh basil finely chopped
2 teablespoons fresh dill finely chopped
2 tablespoons fresh parsley finely chopped
salt + pepper to taste
INSTRUCTIONS
Add onion, vinegar and sugar to a bowl and stir until combined. Store in container in fridge for atleast 30 minutes.
Add the salmon with the breadcrumbs, parmesan and olive oil to the bowl of a food processor and pulse until it is finely chopped and similar in size to ground chicken. Alternately, you can chop the salmon very finely with a sharp knife.
Form into 4 equally sized burgers burgers.
In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder, and salt and pepper. Sprinkle both sides of the burgers generously with the seasoning mix.
Heat a skillet over medium-high heat with a 1/4 cup of olive oil. (could also be made on grill with a cast iron skillet on grill grate) Cook burgers on each side until golden, about 3-4 minutes per side.
Spread the bottom half of your toasted buns with the herbed cream cheese (recipe below). Top each bun with a salmon burger and then add your desired toppings.
HERBED CREAM CHEESE
Add the cream cheese to a mixing bowl and whip with an electric mix until light and fluffy, about 1 minute. Stir in the basil, dill, parsley and a pinch of salt + pepper. This can be made a few days in advance and kept in the fridge. Bring to room temperature before serving.
Recipe adapted from: https://www.halfbakedharvest.com/blackened-salmon-burgers-herbed-cream-cheese/
