Make waves and earn raves at your next cookout serving up salmon burgers, an unexpected but utterly delicious take on traditional backyard fare.
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
Lettuce or other preferred toppings
Original Thousand Island Dressing
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.