Wild Salmon & Black Bean Burgers Recipe

You've never had a salmon burger like this. Forget the dry, tough burgers you've had before - buttery wild salmon makes for a juicy burger, plus the black beans help to keep it soft and light. Recipe by Diane Weise.


  • 1½ pounds wild sockeye salmon, cut into 1⁄4” cubes
  • ¼ cup green onion chopped
  • ½ cup fresh corn
  • ½ cup zucchini, diced fine or grated
  • ½ cup cilantro, chopped
  • 1 can black beans, drained
  • 1 avocado
  • Juice of ½ lime
  • 1 egg
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 2 teaspoon chili powder
  • ½ teaspoon sea salt
  • ½ cup panko bread crumbs
  • Olive oil


  1. In a large container with a lid, combine the salmon, green onion, corn, zucchini, cilantro and ½ of the black beans.
  2. In a food processor combine ½ the black beans, ½ avocado, juice of ½ a lime and pulse well. Add egg and the spices, pulse until blended.
  3. Add the mix to the salmon mixture and stir well. Refrigerate for 2 hours.
  4. On a large plate lay out bread crumbs.
  5. Form the mixture into patties of desired size and coat in breadcrumbs.
  6. Heat a large pan with a small amount of oil. Fry patties over medium heat for 4-5 minutes on each side.
  7. Serve as a burger, as meatballs or as lettuce wrap filling.


Wild Sockeye Salmon