Red, White & Blue Surf Burgers With Safecatch

Fourth of July is the perfect excuse to fire up the grill and cook up a feast. However, it can get tiring eating the same things—beef or turkey hamburgers. If plant burgers aren’t your thing and you still want an alternative to beef or turkey, it’s time to try a salmon burger. Salmon is lean, has as much protein as beef, and you get the added benefit of omega-3 oils.

 Every 4th of July, my friends invite me over for a barbecue. The menu is always burgers. For someone who does not eat red meat or turkey, I am left with the option of bringing a plant-based burger. This year, I decided to bring something different.

 I discovered an amazing salmon burger recipe from Safecatch, and I want to share it with you. This is a recipe that you are going to like. The burgers are made with Safecatch salmon and packed with protein. The spicy, tangy salmon burger pairs perfectly with a fresh slaw.

For those who have food allergies, the salmon burger can be topped with dairy-free cheese and served on a gluten-free bun. 

Why I like Safecatch Salmon

Safecatch salmon is 100% wild salmon with nothing added. This delicious can of salmon also has the lowest mercury limit of any salmon brand. I just love how they cook the raw salmon in its can.

When you open a can of ordinary seafood like salmon or tuna, the first thing that you do is drain the oil or water from the can. With Safe Catch seafood, no draining is needed as they don't add anything to their can of fish. They don’t add oil, water, fillers, preservatives, or GMO-Soy broth to their salmon. So when you open up the can, all you will find is pure wild salmon. That liquid that you see is natural fish oils, so just stir it back into the salmon. Safe Catch also hand-packs the raw wild salmon into the can and then slow-cooks it to perfection. This method helps retain all the vital Omega-3 oils and nutrients.

The best salmon burger recipe

The salmon burgers were so delicious and easy to make. I made some modifications to the recipe to accommodate my food allergies. I did not add any cheese to my salmon burger, and I used a gluten-free bun. I also cooked my burgers on an indoor grill.

Red, White & Blue Surf Burger ~ recipe from the Safecatch website ~ serves 4

Ingredients

Burger Ingredients

2 Cans of Safe Catch Salmon

1 Egg

½ Heaping Cup of Quick Oats

1 tsp garlic powder

½ tsp dried ginger

Salt & Pepper to taste

Top with a slice of Pepper Jack cheese or dairy-free cheese

Slaw Ingredients

1/2 Red Cabbage (medium-size)

1 tsp dried ginger

1/2 tsp onion powder

salt & pepper to taste

2 TBSP mayonnaise

1 TBSP apple cider vinegar

1 TBSP lemon juice or squeeze ½ lemon

Instructions

Burger Steps

Beat egg in mixing bowl, add dry spices, mix until incorporated

Flake two cans of salmon in the can (do not drain), then pour each into a mixing bowl

Put Quick Oats in a food processor and pulse until a medium-coarse flour is achieved, then add to the mixing bowl

Fold ingredients with a spatula until evenly mixed together (set aside for 5 mins)

Preheat the grill on high, then fold a single sheet of aluminum foil in half to create a double layer to cover the grill grate

Coat foil generously with cooking spray

Use a 1/3 cup to scoop salmon burger mix and either form by hand or place inside an egg ring to create the classic burger shape

Cook each side 3-4 minutes on the grill, or until golden brown

Add cheese before removing from the grill

 

Slaw Steps

Finely shred half a medium red cabbage

Mix wet and dry ingredients in a mixing bowl until incorporated

Add cabbage & toss until evenly dressed

Cover & set aside in refrigerator (Can make in advance)

Serving Suggestions

Salmon is an amazingly versatile source of lean protein and Omega-3’s, so feel free to add your favorite burger toppings too: lettuce, tomato, pickles, or whatever your family enjoys. This recipe makes 4 Salmon Burgers.

Check out this Salmon Waffle Recipe