Tuna or Salmon Burgers Recipe (2024)

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

Can you us cann d salmon?

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?

I always use high quality canned Alaska salmon -- it's inexpensive and delicious.

Another way to keep this together is to add a beaten egg to the mixture before searing. I use egg "product."

Because this recipe can provide a large yield, we always use panko or various breadcrumbs to coat the outsides of the burgers before wrapping them for the freezer. Highly recommend.

The tip about partially processing the mixture is helpful. We serve these over an Asian slaw that includes julienned snow peas, scallions, peppers and napa cabbage, and drizzle a spicy black bean sauce on top.

Another way to bind is to grind up a quarter pound of shrimp which can be a substitute for egg or pasted salmon. Shrimp is very glutinous.

I put some arugala and salad in the buns which I had slightly roasted in the oven with olive oil eand a tiny bit of Dijon mustard. It was exquisit.

These held together pretty easily without an additional binder. We grilled them. Maybe that helped...

I have made literally hundreds of recipes from this site and last night, after making this one for the 2nd time, my wife decided this could be her favorite recipe ever. That's saying a lot.

Made it exactly as written- twice- and didn't have any trouble keeping them together. The 2nd time I froze and then thawed them for just a few hours so that the center would still be frozen and therefore still a little rare when the outside browns. Why anyone would even consider using canned, cooked fish is beyond me.

These were the best salmon burgers we've made so far. We liked the chopped up salmon -- not mushed up in a food processor. The seasoning mix was spot-on. We did have some homemade dinner rolls from yesterday, sliced and toasted them and chopped them up and put the bread crumbs in the mix. We also stir-fried the shallots and capers real quick before mixing them in just to make them a little softer.

Made tuna burgers 06-15-2023 with thawed frozen tuna poke cubes from SMS. Only changes made were:* Finely chopped ¼ lb in mini food processor & mixed with rest of tuna in bowl, then added everything else* used green onions * 1.5 scant tsp pure sesame oil instead of 1TBSP* ⅓ tsp salt a few extra grinds* added 1.5 tsp Aminos * added about 1 TBSP finely chopped mild jalapeño Used new burger press to make 4 patties. Refrigerated them 1 hour before cooking.

I bought a buttload of ahi steaks frozen from Costco. I used a couple for this recipe and since it wasn’t sticking together I threw in an egg and some panko because how could that hurt? Served on trader joe brioche buns with a slick of mayo and some herb salad mix. Big thumbs up from the husband, very delicious!

Used Yellow Fin Tuna. It was fabulous. I even overcooked it a bit and it was still delicious. Put mayo and sriracha on. Highly recommend. Very messy to make but worth it

I followed the recipe exactly and they crumble to pieces, however the flavour was excellent and I will try again with panko and egg and some salmon paste.

I was worried about the binding but found it was fine. I heavily minced the last 1/5 of the salmon and found it bound pretty well, staying in a patty shape with gentle flipping. Topped with Mayo and sriracha, which was a winner.

I used ahi tuna last night with this recipe. I don't like capers that much and substituted green olives, chopped. With nothing to bind the ingredients, chilling the patties before cooking is key. I didn't have any problems with the patties staying together. And it was delicious. Great recipe.

I always save this recipe for leftover grilled salmon. Adding all the ingredients plus egg and breadcrumbs willMake 2 good sized salmon burgers

This came out great, I used an outdoor burner to cook the patties 2-4 mins each side and then transferred to the grill for 4 mins to get some grill lines. Served with lettuce, taziki, dill, and cucumbers.

Follow the recipe to the T. Absolutely delicious and healthy. My burger didn’t fall apart. Highly recommend it

Made it exactly as written- twice- and didn't have any trouble keeping them together. The 2nd time I froze and then thawed them for just a few hours so that the center would still be frozen and therefore still a little rare when the outside browns. Why anyone would even consider using canned, cooked fish is beyond me.

Added/changed a couple of ingredients: red onion instead of scallions and 1/2 teaspoon of Tabasco sauce that added a touch of spicy flavor. It was delicious!

I have made literally hundreds of recipes from this site and last night, after making this one for the 2nd time, my wife decided this could be her favorite recipe ever. That's saying a lot.

I tried the recipe with great anticipation. I was not disappointed! I used salmon, mine stayed as a disk and didn’t crumble. I like this recipe, because EVERY other recipe had a binder. Had an Asian flare. LOVE LOVE.Will definitely make again.

I used frozen salmon used a mold to form the patties and wrapped them in plastic wrap and put them in the fridge they held together perfectly. Will be making them again this week