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Wild Salmon & Black Bean Burgers Recipe

3 - 4 people
02h 10
00h 05

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.

Ingredients


  • 1 ½ pounds wild sockeye salmon, cut into ¼-inch 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 teaspoons chili powder

  • ½ teaspoon sea salt

  • ½ cup panko bread crumbs

  • olive oil

Directions

  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. Form the mixture into patties of desired size and coat in breadcrumbs.
  5. Heat a large pan with a small amount of oil. Fry patties over medium heat for 4-5 minutes on each side.
  6. Serve as a burger, as meatballs or as lettuce wrap filling.
PRODUCTS FOR RECIPE