Pesto Salmon Burgers

Pesto Salmon Burgers
Prep time
Cook time
Total time
Recipe type: Sandwich
Cuisine: American
Serves: 3
  • 10 oz wild Alaskan salmon, skin removed and cut into 1" chunks
  • ⅓ cup basil pesto
  • 1 tsp freshly ground pepper
  • ¼ salt
  • ⅓ cup whole wheat bread crumbs
  • 3 English Muffins or hamburger buns
  • Optional burger toppings: spinach leaves, sliced tomatoes, sliced red onions, or pickles
  1. In the bowl of a food processor add salmon. Pulse 5-6 times or until salmon is in pieces the size of marbles.
  2. Add in pesto, salt and pepper. Pulse another 5 times or until salmon mixture resembles ground meat.
  3. In a medium bowl, combine the salmon pesto mixture with the breadcrumbs. Start with half of the bread crumbs and thoroughly combine. If salmon mixture appears very wet, add in the rest of the breadcrumbs. Salmon mixture should be able to form patties without falling apart. Patties should still be quite moist.
  4. Divide the salmon mixture into 3 equal amounts. Form into ¾" to 1" thick patties. Refrigerate salmon burgers for about 30 minutes.
  5. Remove salmon burgers from refrigerator. Coat a large non stick skillet with cooking spray. Heat to medium high.
  6. When pan is hot, add in all 3 salmon burgers. Sauté for 3 minutes per side. Top burgers with favorite burger toppings like sliced tomato, red onions or pickles.