Best Salmon Burger Recipe

Best Salmon Burger Recipe

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“…we’re going to turn a seafood favorite into an All-American entrée.”

Looking for something new to try for dinner this week? Or maybe you’re looking for something different to try out on your chamber vacuum packing machine. Either way, you’re in the right place. Whether you prefer to harvest your own salmon or buy at your local grocery store, we’re going to turn a seafood favorite into an All-American entrée. Salmon burgers are a creative and healthy food choice, especially if you’re a meat and seafood lover looking to vary up your protein source. The Best Salmon Burger Series from Fish Alaska Magazine has our mouths watering as we follow their delicious salmon burger recipe.

Salmon Burger Recipe

Makes 8-10 regular patties or up to 24 sliders

Ingredients Needed:

• 2.5 lbs wild Alaska sockeye salmon, thawed and ground or finely chopped
• 1 large red bell pepper, finely chopped
• 1 jalapeño pepper, finely chopped
• 1 bunch green onions, chopped
• ½ red onion, chopped
• Zest of 2 lemons
• Juice of 1 lemon
• 3 tbsp prepared horseradish or ½ cup fresh grated horseradish root
• 1 cup panko breadcrumbs (or unsweetened coconut flakes for a whole-foods version), plus ¼ cup reserved for coating
• 2 eggs

Instructions:

1. In a large bowl, combine all ingredients (except reserved panko or coconut flakes).
2. Form into patties and lay flat on a parchment-lined cookie sheet.
3. Freeze until solid, then vacuum seal in batches.
4. When ready to cook, thaw patties and coat each with reserved panko or coconut.
5. Heat a skillet over medium-high heat and coat with avocado oil.
6. Sear burgers for 1–2 minutes per side to develop a golden crust, then reduce heat and cook 1–2 more minutes per side.
7. Let rest for 2 minutes before serving.

How to Keep Your Leftovers Fresh

You never have to worry about wasting food when it comes to JVR’s chamber vacuum sealing machines. In Fish Alaska Magazine’s Best Salmon Burger Series video, you’ll notice Melissa using a Vac110 chamber vacuum sealing machine to vacuum seal her extra salmon burgers. She takes her leftover burgers and places them in vacuum-sealing pouches. Then, with her preferred machine settings, she places the edge of her pouches over the seal bar, one at a time, and closes the lid until it suctions closed. The rest is effortless–stand back and watch the sealing come to life. No more plastic wrap or plastic bags when you can vacuum pack your leftovers and have sealed bags with longer shelf life! The possibilities are endless…(smoked fish, smoked salmon, tuna, fillets, and the list goes on!).

Vac100 & Vac110 Efficiency Comparison

The difference between these machines is quite simple: the Vac100 focuses on convenience, offering external sealing capabilities, while the Vac110 emphasizes power, with a flow rate that’s twice as high. The Vac110 uses one-third horsepower to deliver faster performance. If you’re looking for efficiency, speed, and the ability to seal large quantities of meat, vegetables, and more, the Vac110 is your best choice.

Bonus Tips: Vacuum Sealing Liquids and Marinades

If you’re looking to enhance the flavor of your food, whether it’s fish or another type of meat, using a vacuum sealing machine to marinade your food or seal liquids for future marinades will give you the results you desire. For more in-depth information, check out our article on this topic. You can also check out this video from our YouTube channel: 5 Steps To Vacuum Seal Liquids to ensure proper vacuum sealing with marinading juices while taking your cooking to the next level!

Questions for our Service Technicians

Have any questions about our VacSeries machines? We will be glad to help you out! Give us a call to talk directly to a service technician or email us at JVR@jvrinc.com.

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