Salmon Burgers with Cajun Tartar Sauce
Switch Things Up with Salmon Burgers!
I love a good burger! Come on, who doesn’t? But sometimes beef burgers just don’t like me. You get it. Why not get out of that recipe rut and switch things up? My Salmon Burgers with Cajun Tarter Sauce are super easy. They have it all! They make a delicious dinner. They are perfect for Lent when a lot of us don’t eat meat on Fridays. They are also perfect served for brunch or lunch. You can even make smaller patties and serve them as an appetizers. The patties and Cajun tarter sauce can be made 2 days ahead. Love that! I’m all about make-aheads.
My secret ingredient is Tony Chachere’s Original Creole Seasoning. It’s full of flavor, but don’t worry because it’s not spicy! I’m teaming up with Tony Chachere’s to help get the word out about how this Creole seasoning needs to be a pantry staple in your kitchen. It’s my go-to when I need to kick up the flavor in a lot of my recipes. It’s great on just about everything. I love it on shrimp and seafood! It really makes these salmon burgers extra special.
Throw on your apron and let’s get cookin’! Here’s how to make these yummy burgers. By the way, you can click Salmon Burgers with Cajun Tartar Sauce for my complete and printable recipe.
First, chop up your green onions and red pepper. In a bowl add one 5 ounce pouch or can of boneless skinless salmon. If using canned salmon drain it really well.
Mix in 1 teaspoon of Tony Chachere’s Original Creole Seasoning, mayonnaise, fresh lemon juice, one beaten egg and just enough Panko breadcrumbs to bind the mixture together to form into two patties. I try to use as little breadcrumbs as possible.
You can use less if you can let the patties set up in the fridge for an hour or even all day. Sometimes there just isn’t time and maybe you didn’t plan ahead. Throw the patties in the freezer for 15 minutes to firm up. That’s why I love this recipe! It’s easy breezy! If you have a can of salmon in your pantry, I’m betting you have the rest of this stuff too! When you need to pull dinner out of hat this is one of my go-to recipes! Did I mention this same recipe works with a can of tuna too? Tuna Burgers!
No ketchup for these burgers. I love these with a Cajun Tarter Sauce.
I just mix together some mayonnaise, 1 teaspoon of Tony Chachere’s Original Creole Seasoning or if you’re watching your salt I love Tony’s No Salt Creole Seasoning too! Then mix in chopped dill pickles, and if you want a bit of a kick a dash or two of hot sauce. This sauce can be made ahead. It’s even better if it hangs out in the fridge for a few hours or overnight.
When you are ready to eat, melt a bit of butter or oil in a skillet and fry the 2 patties for about 3 to 4 minutes on each side or until just golden.
Serve warm on toasted burger buns with the sauce, and fresh crisp lettuce and a slice of tomato. You can skip the bun too! These are great on top of a nice green salad!
I think you’ll agree these are seriously good. Super easy too! Remember that Tony Chachere’s Original Creole Seasoning is a quick way to add that special snap to lots of recipes. Click Salmon Burgers with Cajun Tartar Sauce for my complete and printable recipe. Enjoy!
Salmon Burgers with Cajun Tartar Sauce
- 1 can or pouch (5 ounces) skinless boneless pink salmon (if canned, drain well)
- 1/4 cup chopped green onion
- 1/4 cup finely chopped red bell pepper
- 1/4 cup mayonnaise
- 1 tsp fresh squeezed lemon juice
- 1 tsp Tony Chachere’s Original Creole Seasoning
- 1 egg - beaten
- 1/4 to 1/2 cup or more panko breadcrumbs
- 1 to 2 tbsp butter or oil
Cajun Tartar Sauce
- 1/2 cup mayonnaise
- 1/4 cup chopped dill pickle
- 1 tsp Tony Chachere’s Original Creole Seasoning or Tony Chachere’s No Salt Seasoning Blend
- 2 tsp fresh lemon juice
- A few dashes hot sauce (depends on how spicy you want it)
- Preheat oven to 400 degrees.
- Combine first 7 ingredients in medium sized mixing bowl.
- Add 1/4 cup breadcrumbs.
- Gently mix to combine.
- Add more breadcrumbs if needed to form into 2 patties.
- Refrigerate for a few hours or more or if in a hurry place in the freezer for 15 minutes to firm up the patties.
- In skillet, melt butter or oil over medium heat.
- Fry 3 to 4 minutes per side or until just golden brown.
- For the sauce, mix together in a small bowl and cover and refrigerate until ready to serve.
- Serve burgers on buns with the Cajun tarter sauce, lettuce and tomato if you like.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Sorry – I should have read more carefully and realized that there were two options.