Salmon, Zucchini & Quinoa Burgers with Original Thousand Island

Make waves and earn raves at your next cookout serving up salmon burgers, an unexpected but utterly delicious take on traditional backyard fare. My recipe for Salmon, Zucchini & Quinoa Burgers with Original Thousand Island is fresh, fast and filled with wholesome ingredients to add extra nutrients and summery color to your plate. 

Using fresh salmon is key to making juicy, succulent patties

Using fresh salmon is key to making juicy, succulent patties and, after one bit, will instantly erase any bad memories you might have of mom using the canned stuff back in the day. My mom used canned salmon because it “fit the budget,” but little did she know that by mixing in chopped veggies and quinoa, she could make a single pound of fresh fish filets stretch to serve 6, even 8!

Salmon, Zucchini & Quinoa Burger patty preparation

Seriously, you are just half an hour away from one of the best burgers you've everr eaten, including beef and beyond. The patties only take 10 minutes to prepare, 10 minutes to chill, and 10 minutes to grill, leaving you more time to wine down – errrh, I mean “wind” down with friends and family.

Salmon, Zucchini & Quinoa Burgers patties grilling

As if these salmon burgers aren’t tasty enough, the flavor is even more off-the-hook with the addition of Original Thousand Island dressing proving that sometimes the classics are best!  And, the dressing also doubles as a dip for chips and veggies.

Thousand Island Dipping

 

Salmon, Zucchini & Quinoa Burgers with Original Thousand Island

Serves 6 | Finish in 30 minutes
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Make waves and earn raves at your next cookout serving up salmon burgers, an unexpected but utterly delicious take on traditional backyard fare. 

Ingredients

1 lb. wild-caught boneless salmon filet, skin removed

1 6 to 7” zucchini, cut into thick slices

¼ medium red onion, cut into a few wedges

1 cup pre-cooked quinoa, cooled

2 tablespoons olive oil

2 tablespoons Instantly Fresh Italian Herb Blend

1 teaspoon salt

1 teaspoon ground black pepper

1 egg, whisked

6 buns

Lettuce or other preferred toppings

Original Thousand Island Dressing

Directions

Cut salmon up into approximate 1-inch cubes. Add salmon to work bowl of food processor, and pulse on and off for about 30 seconds, or until coarsely chopped. Scrape out and set aside.
Meanwhile, add onions and zucchini to food processor bowl and pulse for 30 seconds, or until coarsely chopped.
Remove blade from food processor and dislodge bowl from base. Add salmon back into bowl with vegetables, along with quinoa, olive oil, herb blend, salt and pepper. Use a spatula to mix and evenly combine ingredients.  Next mix in whisked egg until incorporated.
Divide mixture into 6 portions and form into patties, approximately ½” thick. Patties will be a little loose, so firm up in the freezer for 10 minutes.
While patties are setting up, preheat grill to 400 F degrees.
Remove patties from freezer (they should only be firmer, not frozen), and use grill spatula to gently slide onto grates.
Grill salmon burgers for about 4 to 5 minutes per side, or until desired level of doneness achieved.
Serve salmon burgers on toasty buns or lettuces leaves with Thousand Island Dressing and garnishes of choice.


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