I love a good bagel on the weekend. I’ll always have a super toasted everything bagel with cream cheese, tomato, red onion, cucumber and capers. It’s so good! The problem with our weekend bagel treat is that I’m always hungry, like 30 minutes later. A bagel is not filling at all, and I can’t quite convince myself to have two just yet. That seems rather gluttonous to me. So rather than eat my way through all the bagels, I came up with a great breakfast/brunch recipe. This Salmon Breakfast Burgers takes my favorite bagel and combines it with a salmon burger. It’s hearty. It’s filling. It’s delicious. I can’t recommend this dish enough, and I hope you’ll give it a try!
Let’s make the salmon burgers! Using a sharp knife, chop the boneless skinless salmon fillets until it’s in small chunky pieces. Just run your knife through it in different directions until chopped through.
**Note: Alternately, you can also add it to a food processor and pulse it a few times until chopped through. I prefer using a sharp knife for this because I like the texture to still have some bite to it. The food processor sometimes is too puréed at the bottom and chunky at the top.**
Transfer the salmon to a large bowl and add in the bread crumbs, mayo, lemon juice, salt, pepper, red pepper flakes, and herbs. Give it a mix until just combined. Divide into four equal portions and then shape each into a large 1/2-inch patty.
Place the patties on a baking sheet, lined with parchment paper, and chill for at least 30 minutes or up to 3 hour.
**Note: If you want to keep them in the fridge for longer, I’d recommend wrapping the baking sheet loosely with plastic wrap. Not longer than a day though because you want the salmon to stay as fresh as possible!**
Set a large non-stick skillet over medium-high heat with half of the oil. Once hot, place two of the patties in and cook until crispy and browned, with an internal temperature of 125° to 130°, about 4 to 5 minutes per side. Transfer to a wire rack set over a baking sheet. Add in the remaining oil to the skillet and cook the remaining two patties in the same way.
**Note: If you have a large enough skillet or griddle pan to cook all of them all at once, then that’s better. But if not, you can cook them in batches of two. You can keep them warm in a preheated 250°F oven while you cook the second batch.**
To assemble the burgers, spread each toasted everything bagel half with whipped cream cheese.
**Note: You can use whatever bagel flavor you like, I prefer everything so that’s what I went with. It’s the way to go!**
Place a salmon burger on top of each bottom half of the bagels. Top with tomato slices, red onion, cucumber, capers and fresh dill. Place the top half of the bagel on and you’re done!
The toppings are all optional, feel free to use all of them or some…whatever you like best. I recommend all of them though because the flavors all go together nicely and it’s the way I love eating my bagels.
Because these are “breakfast burgers” and I can’t have a burger without fries, I wanted to serve these with tater tots because it’s breakfast and I love tater tots. It’s optional but a nice addition.
If you’re looking for a more conventional salmon burger, this would be just as delicious with a regular burger bun, some kind of tartar sauce (store-bought, why not?), lettuce and tomato. It would be equally amazing!
If you want to plan ahead, these salmon patties freeze really well. After you cook them, allow them to cool completely and then flash freeze them for about 30 minutes before transferring to a freezer-safe container or freezer food storage bag for up to 3 months. You can rewarm them on a baking sheet, lined with foil and sprayed with cooking spray, for about 5 to 8 minutes in a preheated 350°F oven.
If you’re looking for a great weekend breakfast or brunch recipe, this one is it! Other than making the salmon patties, which take no time at all (it’s much longer to chill them) these are actually super easy to make. Not much cooking at all in fact. I hope you’ll give it a try soon, and if you do, be sure to let me know what you think below! Stay safe out there.
Salmon Breakfast Burgers
Ingredients
- 1 pound boneless skinless salmon fillets
- 1/2 cup Panko bread crumbs
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh dill plus more for garnish
- 1 teaspoon chopped fresh parsley
- 3 tablespoon olive oil
- 4 everything bagels toasted
- 1/2 cup whipped cream cheese
- 1 large beef steak tomato sliced
- 1/2 small red onion thinly sliced
- 1/4 piece English cucumber thinly sliced
- 2 tablespoon capers drained
Instructions
- Using a sharp knife, chop the salmon until it's in small chunky pieces. Alternately, you can also add it to a food processor and pulse it a few times until chopped through. Transfer to a large bowl and add in the bread crumbs, mayo, lemon juice, salt, pepper, red pepper flakes, and herbs. Give it a mix until just combined. Divide into four equal portions and then shape each into a large 1/2-inch patty. Place on a baking sheet lined with parchment paper and chill for at least 30 minutes or up to 1 hour.
- Set a large non-stick skillet over medium-high heat with half of the oil. Once hot, place two of the patties in and cook until crispy and browned, with an internal temperature of 125° to 130°, about 4 to 5 minutes per side. Transfer to a wire rack set over a baking sheet. Add in the remaining oil to the skillet and cook the remaining two patties in the same way.
- To assemble the burgers, spread each toasted bagel half with cream cheese. Place a salmon burger on top of each bottom half of the bagels. Top with tomato slices, red onion, cucumber, capers and fresh dill. Place the top half of the bagel on and serve immediately. Enjoy!
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