Salmon Burgers (Aka Viking Patties)

We eat a fair amount of fish in our household. At least once a week. The scientists and nutritionists claim that it is perfect for you, and we, of course, trust them as much as we trust the weather person on the news.

All jokes aside, fish is perfect for you. It provides you with essential vitamins and oils, keeping your body and mind healthy.

What’s even better? It is often easy to prepare and cook fish, and they are packed with awesome natural salts, flavors, and OMEGA-3.

OMEGA-3 is key when talking about eating fish. It contains fatty acids that play an essential role in your brain and heart health. It has even been shown to decrease inflammation and reduce the risk of heart disease. 

The top three fish on the top-10 first to eat are salmon, cod, and herring. However, the remaining seven fish are equally delicious steamed, cooked, or grilled.

Our top choice of fish in our little family is salmon. No doubt, although I love most fish, especially freshly caught fish on a family fishing trip.

We primarily eat salmon baked, grilled, or fried. It’s relatively fast, with a cook time of only 20-25 minutes, or until it reaches an internal temperature of 145F (approx. 63 Celsius). It is easy to tell if a fish is cooked. The meat flakes and ‘falls’ apart if you use a fork.

I borrowed this image from the internet 🙂

It is time to try a new approach to serving salmon. I attempted to prepare salmon burgers, aka patties, offering a boost in flavors. We all love a good burger these days, so we might as well have fun in the kitchen and try something different.

When creating a fish burger or patty, you need many extra ingredients to bind the meat and pack it with some excellent spices. Be careful not to overdo the additional ingredients, as you do not want the patty to dry and fall apart. Don’t freak out, but you need a lot of extra stuff to make burgers.

Here are the ingredients for making some freakish awesome Viking Salmon Patties:

  • 1.5 lbs of salmon meat, either fillets or steaks
  • 1 tablespoon of garlic granulates
  • 1/2 teaspoon of ginger ground
  • 3/4 cup of oat flour
  • 3/4 cup of almond flour
  • 1 tablespoon of smoked paprika
  • 1 tablespoon of dried coriander (cilantro)
  • 1 tablespoon of lemon zest
  • 2 tablespoons of Frank’s hot Sauce
  • 2 eggs

Making groundfish meat is very easy. It only takes a few minutes to find the ingredients, and follow the steps below.

  1. Throw all the ingredients into a large bowl
  2. Use your hands to mix it into a nice smooth paste
    1. Make sure that you have no ‘pockets’ of spices
  3. When ready, divide the meat into several balls
    1. You can get 5-7 good-sized meatballs from this portion
  4. Shape each ball into a patty
  5. Spray or pour a little olive on a pan
  6. Fry the patties on a pan for about 5 mins on each side until they have a light, crisp brown side.
    1. We do not want a black crust on the beauties

I would highly recommend finishing off the frying process on your grill. It is a lot of hassle to start a charcoal grill just for a few minutes; hence I love my Traeger pellet grill. Fire the sucker up to 500F and throw the burgers on to give them the grill markings.

You can also use the opportunity to heat the buns you want to serve with the burgers. Having a nice warm bun with any burger is a super finish.

The salmon burgers can be enjoyed all year round and are an absolute crowd pleasure – unless you are dealing with carnivore fanatics.

It is a very healthy and flavorful alternative to regular summer burgers. Serve them with my coleslaw and homemade sweet potato fries.

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