I’m all for adding a little veggie into my salmon burgers. Not only does it round out the nutrients, but also keeps patties moist, succulent and just so dang good straight off the grill.
My Grilled Salmon Zucchini Quinoa Burgers are totally off the hook with fresh flavor and will make a splash at your next backyard cookout, pool party or seaside soiree. Read on to get this surprisingly simple recipe and that has just 225 calories, 18 grams of protein and a good-for-you amount of heart-healthy fats.
The fresh-catch taste of these salmon burgers comes from using fresh salmon from your fishmonger (e.g.: ask the guy behind the seafood counter for the freshest he has). Do not, I repeat, do not used canned salmon in the way that our mothers’ made salmon cakes in the 70s by squishing this tinned protein together with crushed saltine crackers and then frying in a skillet – these are not fond memories. Thank goodness, this method, which was based in part on penny-pinching and that access to fresh salmon was limited, is no longer an issue in my home. Salmon is easy to find in most markets, and even if it’s a bit pricier than other proteins, mixing it up with veggies and quinoa help “stretch” it out a bit more – a pound of salmon can make six to eight decent-sized burgers.
The other beautiful thing about these salmon burgers (other than they look like a beautiful work of art waiting to be kissed by the flames), is that they are quick to whip up. Just 10 minutes in prep time (use a food processor), 10 minutes to set up and chill in the fridge, and 10 minutes max on the grill – that’s just 30 minutes to a dinner that is sure to make waves!
I’ve slipped my burgers between an artisanal bun and dolloped with Original Thousand Island Dressing from Litehouse Foods and a bit of tomato relish. Leftover burgers are equally delicious on a salad that’s been tossed with Caesar or vinaigrette.
What’s the weirdest thing you’ve ever put in a food processor (to me, salmon “pulsing” is a little strange)? Salmon burgers, bun or no bun? What kind of condiments would you put on top? Please share in the comments – XOXO, Jennifer
Grilled Salmon Zucchini Quinoa Burgers
Make waves with these off-the-hook salmon burgers made with zucchini and quinoa for extra nutrition and yum! A tasty alternative for your next backyard grill out!
Cut salmon up into approximate 1-inch cubes. Add salmon to work bowl of food processor, and pulse on and off for about 30 seconds, or until coarsely chopped. Scrape out and set aside.
Meanwhile, add onions and zucchini to food processor bowl and pulse for 30 seconds, or until coarsely chopped.
Remove blade from food processor and dislodge bowl from base. Add salmon back into bowl with vegetables, along with quinoa, olive oil, herb blend, salt and pepper. Use a spatula to mix and evenly combine ingredients. Next mix in whisked egg until incorporated.
Divide mixture into 6 portions and form into patties, approximately ½” thick. Patties will be a little loose, so firm up in the freezer for 10 minutes.
While patties are setting up, preheat grill to 400 F degrees.
Remove patties from freezer (they should only be firmer, not frozen), and use grill spatula to gently slide onto grates.
Grill salmon burgers for about 4 to 5 minutes per side, or until desired level of doneness achieved.
Serve salmon burgers on toasty buns or lettuces leaves with Thousand Island Dressing (or other dressing) and garnishes of choice.
Nutrition facts do not take into account bun, toppings or dressing.