How To Make Salmon Burgers Moist
With damp hands pat into 4 inch wide 3 4 inch thick patties.
How to make salmon burgers moist. Line a baking sheet with parchment paper and brush with olive oil. Divide mixture into 4 equal portions. In a large bowl combine salmon with egg bread crumbs garlic lemon zest and juice dill dijon worcestershire and red pepper flakes.
Whisk shallot mayonnaise parsley mustard salt and pepper together in separate bowl then gently fold into salmon mixture until just combined. Divide the salmon mixture into 4 mounds on the parchment paper. Combine the burger ingredients in a mixing bowl.
Cover and refrigerate burgers for at least 1 hour or up to 24 hours. Form each into loose ball then pat lightly into 1 inch thick burger. Place on large plate.