Cajun salmon burgers

Looking for a budget-friendly way to jump on the tinned fish trend? These burgers use canned salmon and simple staples you likely already have in your pantry to deliver bold, satisfying flavors. Salmon burgers are a classic meal staple for us pescatarians. Perfect for meal prep, you can even freeze extra patties for a quick meal later. Kick it up a notch with my homemade remoulade sauce, or simply enjoy on a bun with a slick of mayo and a slice of tomato.

Patty ingredients
2 eggs
1 T fresh lemon juice

1 t Tony Chachere's seasoning

1 1/2 t Worcestershire sauce

1 t Dijon or brown mustard

1/4 t garlic powder

4 green onions, minced
1 (14-oz.) can salmon, drained
1/2 cup panko or regular bread crumbs

For cooking
2 T butter

Serve with

hamburger buns

tomato slices

mayo or remoulade sauce

something leafy, like lettuce, spinach, or arugula

In a medium sized bowl, stir together all patty ingredients. You can prepare the mixture in advance and let it sit, refrigerated, for up to a day, or form patties and cook right away. Shape into 4 equal-sized patties. 

Heat butter in a skillet over medium heat. Add patties and cook on each side for about 4-5 minutes, until center is heated through and outside is browned and crisp. Save any remaining patties in the fridge or freezer for another quick meal.