Step By Step Instructions:

Sweet-N-Spicy Salmon Burgers w/ Dill and Garlic Goat Cheese, Guacamole, Heirloom Tomatoes, and Cayenne Sugar Grilled Pineapple

→Skip instructions, I’m a pro!

I am so excited to share my newest creation with all of you! To my Sandwich Luvers out there, you are absolutely going to love this rendition of the ever so famous, Grilled Salmon Burger! 

These babies are Sweet-N-Spicy, Cheesy, Fresh, and Delicious! Everything you could want in a summertime burger, and more! I went overboard with toppings because a good toppings bar is my favorite when we have guests over, but you can add/remove anything to make it your own! 

Summer heirloom tomatoes and avocados, cayenne sugar grilled pineapple, cilantro microgreens, fresh goat cheese, and living lettuce make this burger complete. Below you will find instructions from beginning to end for your very own masterpiece, enjoy!

Mise en Place: (Prepping/Measuring Ingredients) 

1. Remove the skin from the salmon using a sharp knife. (Note: you can also ask the butcher in the meat department to do this for you to save time.)

2. Slice the salmon into chunks and add to the bowl of a small food processor, pulse for a few minutes until ground. (Will be similar to ground turkey.)

3. Remove the salmon from the processor and add it into a large mixing bowl, then add in the panko, chopped basil, thyme, oregano, parm, evoo, and a tiny dash of salt and pepper, mix well. (I like to get in there with my hands so the fresh ingredients get into the meat mixture.) 

4. Take the mixture and divide it evenly into 4 balls on a cutting board, gently smash them one by one creating patties large enough to cover the burger buns. Be careful not to smash them like pancakes, and use your hands to form them into circles if ingredients start to poke out of the sides 

5. Place the cutting board of patties in the fridge until ready to use

6. To a small mixing bowl, add in the brown sugar, paprika, cayenne, garlic powder, Northwoods Seasoning, grated parm, and a dash of salt and pepper, then set aside 

7. I made a batch of my fav guac, you can make or buy your own, or use sliced avocados, but if you want to make my easy guac, Click Here – Guac Recipe! (You can make this ahead of time as well and refrigerate for up to 2 days.) 

8. Take your large Grilling Pan & place over medium high heat. Put all of the sliced pineapples on a plate, sprinkle them evenly with cayenne and sugar, then flip so both sides are coated, then add them to the warm grill pan

9. Sear the pineapple on both sides until black grill marks have formed. When done, place them back on the plate, or on your toppings platter, and set aside. Remove the salmon patties from the fridge and place on the counter

10. Using the same grill pan on medium heat, add a little EVOO to coat so the salmon patties don’t stick right away

11. NOTE: Prep the toppings bar platter while the burgers are cooking: Slice the tomatoes, and to your platter add any ingredients you want! We went with pickled red onions, cilantro microgreens, live chopped bibb lettuce, sweet-n-spicy pineapple, and guacamole

12. Grab the small bowl that has the seasonings in it, and coat all sides of the salmon burgers then place them on the hot grill 

 

13. If toasting your buns, turn the oven on at 250, and warm your buns for a few minutes. Note: set a timer if need be so you don’t forget to remove them 🙂 

14. After about 4 minutes flip the burgers. Let cook for about another 4-5 minutes, then spread the goat cheese on the tops of all the salmon patties. (This is where I spritz the pan with water to create steam that will help to melt the cheese.)

15. Remove burgers from pan and place on a platter or plate

16. Place the buns, burgers, and toppings platter on the table and enjoy build your own burger night! 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Sweet-N-Spicy Salmon Burgers w/ Dill and Garlic Goat Cheese, Guacamole, Heirloom Tomatoes, and Cayenne Sugar Grilled Pineapple 🙂

 

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS:

  • 1 lb Wild Caught Salmon, Skin Removed, Chopped 
  • 1/2 Cup Panko Bread Crumbs (Regular or Gluten Free) 
  • 1 T EVOO, plus more for cooking 
  • 2 T Brown Sugar  
  • 1 T Paprika 
  • 1/2 t Garlic Powder
  • 1/2 t Northwoods Seasoning (Optional) 
  • 2 T Grated Parm Cheese 
  • 1 T Fresh Chopped Basil 
  • 1/2 t Fresh Chopped Oregano
  • 1/2 t Fresh Chopped Thyme 
  • 1/2 t Salt and Fresh Ground Pepper (Plus a dash more)
  • 4 Brioche Burger Buns 

Toppings Bar: 

  • Dill & Garlic Goat Cheese (Or your fav cheese!) 
  • Guacamole or Sliced Avocados (your choice, either is great!) 
  • Cayenne & Sugar Glazed, Grilled Pineapple Slices
  • Cilantro Micro Greens 
  • Pickled or Raw, Red Onions 
  • Heirloom Tomatoes, Sliced, Red and Green 
  • Live Bibb Lettuce, Chopped 

 

DIRECTIONS:

1. Prep the salmon mixture by removing the skin, slicing into chunks, and adding it to the bowl of a food processor. Pulse until consistency is similar to ground turkey or chicken. 

2. Remove the salmon from the processor and add into a large mixing bowl. Add in the panko, chopped basil, thyme, oregano, parm, evoo, and a tiny dash of salt and pepper, mix well. 

3. Take the mixture and divide it evenly into 4 balls on a cutting board, gently smash them one by one creating patties large enough to cover the burger buns, place in fridge until ready to grill 

4. To a small mixing bowl, add in the brown sugar, paprika, cayenne, garlic powder, Northwoods Seasoning, and a dash of salt and pepper  

5. I made a batch of my fav guac, you can make or buy your own, or use sliced avocados. If you want to make my easy guac, Click Here – Guac Recipe! 

6. Take your large Grilling Pan & place over medium high heat. Put all of the sliced pineapples on a plate, sprinkle them evenly with cayenne and sugar on both sides, then add them to the warm grill pan. Grill on both sides until you see black grilling marks. Remove and place in the toppings platter, or on a plate

7. Remove the Salmon patties from the fridge. Using the same grill pan on medium heat, add a little EVOO to coat so the salmon patties don’t stick right away. Take the seasoning mixture from earlier and coat well, both sides of all the salmon patties

8. If toasting your buns, turn the oven on 250, and warm your buns for a few minutes. Note: set a timer if need be so you don’t forget to remove them. 

9. Grill salmon burgers for about 4-5 minutes on each side. Place the goat cheese on the tops of all the patties, and spritz the pan with a little water to create steam to help melt the cheese, remove and place the burgers on a plate or platter. NOTE: While the burgers are grilling prep your toppings bar

Let’s Eat!

Place the buns, burgers, and toppings platter on the table and enjoy build your own burger night with your friends and family! 

 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Sweet-N-Spicy Salmon Burgers w/ Dill and Garlic Goat Cheese, Guacamole, Heirloom Tomatoes, and Cayenne Sugar Grilled Pineapple 🙂

 

NOTE: When I first decided I wanted to write down all of my recipes and create a blog, I started following Tieghan over at HBH, and fell in love with the way she cooks, and her photography. Whenever I need a go to recipe, she is always my first stop! This Salmon Burger Recipe is beautiful, and I only tweaked it a tiny bit. This post is inspired from the recipe I found on the Half Baked Harvest Blog