Cut the salmon into large chunks, and place in the bowl of a food processor. Add the mayonnaise, Dijon mustard and lemon zest and blend, stopping to scrape down the sides as necessary, until mixture becomes pasty.
Fold in the scallions and breadcrumbs and season with salt and pepper.
Shape into four burger patties.
Heat olive oil on medium heat on a large nonstick skillet with olive oil. Cook the salmon burgers for 4 to 5 minutes on each side, turning once.
Serve on burger buns with tartar sauce and lettuce, if desired.
Storage: Store any leftovers in an airtight container. They will last about 4 days in the fridge.
Freezing Instructions: You can also freeze patties before or after cooking for up to 3 months. To freeze, stack them between wax or parchment paper in a freezer-safe container. Alternatively, you can freeze them on a baking sheet, then place them all together in a ziplock bag. To re-heat, thaw in the fridge overnight and reheat on the stovetop or microwave.
Equipment: I use the Kitchen Aid 7-Cup Food processor to make the salmon patties. It has a high and low pulse speed so you can blend the salmon well to stay put when forming the patties.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
- Instead of mayonnaise, you can use sour cream or one egg. I haven't tried either of them, but they will help serve the purpose of the mayonnaise, which is to bind the patty.
- Instead of breadcrumbs, you can use all-purpose flour.
- To make it gluten-free, you can use quick oats, almond flour or panko breadcrumbs.
Calories: 304kcal | Carbohydrates: 10g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 200mg | Potassium: 599mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg