This burger recipe is the ultimate protein-rich pre or post-workout food for anyone looking to add mass while enjoying delicious meals. This recipe is loaded with nutrients and flavours. It is also very filling and will provide you with the energy to perform a workout. You can also eat it as a post-workout meal to help you with recovery.
Total: 1 hour
Prep time: 30 min
Makes: 4 burgers
- 1 1/4 pounds centre-cut salmon fillet (pin bones and skin removed)
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- Pinch of cayenne pepper
- 1 tablespoon mayonnaise
- Freshly ground black pepper
- 2 scallions, chopped
- 1 cup panko (Japanese breadcrumbs)
- Kosher salt
- 2 tablespoons extra-virgin olive oil (with extra for brushing)
- 4 burger buns, split ( Optional )
- Topping: arugula and Tartar sauce
Prepare three-quarters of the salmon by cutting it into 1/4-inch pieces. Transfer to a large bowl. Cut up the remaining salmon into chunks and combine with the mustard, lemon juice, mayonnaise, cayenne and lemon zest in a food processor. Pulse just long enough to make a paste. Combine the pureed salmon mixture with the diced salmon in a bowl. Add 2 tablespoons of panko, scallions, black pepper and 1/2 teaspoon of salt to taste. Mix until combined.
Put parchment paper on a baking sheet and brush with olive oil. Mound the salmon mixture in 4 equal portions over the parchment paper. Spread out into patties 4 inches wide and 3/4 inches thick with damp hands. Put the mixture in the refrigerator for at least 30 minutes, covered loosely with plastic wrap.
Preheat the broiler.
Pour the remaining panko onto a plate.
Using your palm, press the salmon patties in the panko on both sides. In a large cast-iron or nonstick skillet, heat the olive oil over medium to high heat. Place the patties into the skillet and cook until browned on the bottom, about three to four minutes, adjusting the heat if necessary. Turn the patties over and continue to cook until they are golden brown on the other side and springy in the middle. Cook for another 3 to 4 minutes. Put on a plate lined with paper towels to drain and season with salt.
Place the bun (cut-side up) on the broiler for 1 to 2 minutes until toasted. Arrange the patties on the buns and serve arugula and tartar sauce toppings.
You can also serve these burgers without the bun alongside some salad for a low carb version of this recipe.