Smokey Salmon Burgers
Submitted by StefJoy
Crispy pan-fried salmon burgers made with canned pink salmon, mashed and grated potato, and smoky bacon. Budget-friendly, makes 10-12 patties in about 30 minutes.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minThese salmon burgers are proper British comfort food with a smoky twist.
Canned pink salmon gets flaked and mixed with mashed potato, raw grated potato and crispy smoked bacon. The mashed potato holds everything together while the grated potato fries up into golden, crunchy bits throughout each patty.
Pan-fried until well browned on both sides, then tucked into soft rolls with salad and relish.
Budget-friendly, feeds a crowd, and the whole batch comes together in half an hour. Brilliant for a quick Saturday lunch or a casual supper when you want something hearty without the fuss.
Kitchen Tips
- Don’t overcrowd the pan. Three or four burgers at a time gives you room to flip without them falling apart.
- Squeeze excess moisture from the grated potato before mixing. Wet potato means burgers that won’t hold their shape.
- These freeze well before cooking. Shape the patties, layer between parchment paper and freeze for up to a month.
Ingredients
Directions
Drain the salmon and break fish into flakes.
Set aside.
Mix together the mashed and grated potato in a bowl.
Heat the vegetable oil in a frying pan and fry the bacon until it is crisp.
Add the bacon to the potato mixture along with the salmon, mixing well to break up the salmon.
Divide the mixture into 10 or 12 pieces and shape each piece into a burger using hands or a burger maker.
Fry the burgers gently for 5 minutes on each side, or until they are well browned.
(It is best to cook 3 or 4 burgers at one time or the pan will be too crowded to turn them over easily.)
Keep the cooked burgers warm whilst preparing the rest, then serve in split rolls garnished with salad and relishes.
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