Salmon Croquette Burgers
We admit it: we’re food snobs when it comes to fish. We’ll choose fresh fish over canned any day.
So we were somewhat skeptical when Shelley Greenberg, a friend of Liz’s mom, told Liz about her salmon croquette burgers that used canned salmon.
But wait! We swear these are the best salmon croquette burgers ever, and they are a cinch to make. Our hats are off to Shelley, who showed us the beauty of canned salmon.
Ingredients
MAKES 4 BURGERS
- 7½-ounce can sockeye salmon, drained, picked over for cartilage and skin, and mashed
- 1 medium-size onion, finely grated
- 2 large eggs (2 eggs for a firmer burger, 3 eggs if you want a moister center)
- or 3½ cup seasoned dry bread crumbs ¼ cup canola oil
Instructions
- In a medium-size mixing bowl, combine the salmon, onion, eggs, and bread crumbs until well mixed.
- Heat a large skillet over medium heat until hot, then add the oil.
- When the oil is hot but not smoking, ladle the mixture into the skillet to form 4 burgers.
- Cook until slightly browned, 2 to 3 minutes per side.