Salmon Burgers

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2 (7.5 ounce) cans no-salt-added boneless, skinless wild pink salmon, drained 1 cup panko breadcrumbs, preferably whole-wheat ¼ cup chopped fresh flat-leaf parsley 3 tablespoons mayonnaise 1 large egg, lightly beaten 2 tablespoons capers, rinsed and chopped 2 teaspoons everything bagel seasoning ⅛ teaspoon salt ⅓ cup finely chopped scallions, divided 2 teaspoons grated lemon zest, divided 1 tablespoon extra-virgin olive oil ½ cup labneh (see Tip) 4 slices rye or pumpernickel bread, halved lengthwise 4 slices beefsteak tomato 4 slices red onion

Ingredients

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Flake salmon into large pieces in a medium bowl. Add panko, parsley, mayonnaise, egg, capers, everything bagel seasoning, salt, 3 tablespoons scallions and 1 1/2 teaspoons lemon zest; stir to fully combine.

INSTRUCTIONS

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 Using your hands, shape the mixture into 4 patties (3 1/2-by-3/4-inch). Cover and refrigerate for 10 minutes.

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Heat oil in a large nonstick skillet over medium-high heat. Add the patties; cook until browned on both sides, about 2 minutes per side. Transfer to a plate.

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Combine labneh, the remaining scallions (about 2 tablespoons) and the remaining 1/2 teaspoon lemon zest in a small bowl. Spread 1 tablespoon labneh mixture over 1 side of each bread piece.

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Place 1 burger on each of 4 bread pieces. Top with tomato and onion. Top with the remaining bread pieces, labneh-side down. Enjoy!

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