Fresh and Smoked Chilean Salmon Burger

20 Minutes | Serves 4 | Ingredients | Equipment | Preparation


12 oz. Chilean Salmon fillets, fresh or frozen, boneless, skin removed
4 oz. Smoked Chilean Salmon, fresh or frozen, boneless, skin removed
2 ea. Egg Yolk, fresh
1 tsp. Kosher Salt
½ tsp. Cracked black pepper
1 oz. Olive Oil
4 oz. Prepared Sauerkraut
4 oz. Russian Dressing
¼ tsp. Prepared Wasabi
4 ea. Pretzel Buns, toasted


  • Medium size bowls,
  • Spoons,
  • Knife, cutting board,
  • Kitchen thermometer,
  • Cast iron pan,
  • Metal ring molds for burgers

Method of Preparation

  1. On cutting board, cut fresh (or thawed) salmon fillet and smoked salmon into strips and then into cubes, rough chop until pieces are approximately ¼ inch in size. Place salmon in an ice-cold bowl (you can put the bowl over ice if that helps)
  2. Add egg yolks to salmon and stir vigorously using a metal spoon or spatula. Blend salmon and egg yolks until mixtures starts to stick together. Season with salt and pepper.
  3. Form four four-ounce patties using salmon mixture. Refrigerate for one hour.
  4. Pour olive oil into cast iron skillet and heat to medium temperature. Add all four patties to the pan and cook on medium heat until one side is golden brown (approximately 5 minutes), carefully flip the burgers using a small spatula or large fork and continue to cook until second side is golden brown (approximately 4 minutes).
  5. Combine wasabi and Russian dressing in a small bowl, stirring until wasabi is mixed in (the wasabi adds a nice kick). You can use hot pepper sauce instead of wasabi if that is easier.
  6. To serve, place a pretzel bun on each of four plates, remove bun top and hold on plate. Place salmon burger on each bun base and top with 1 ounce of sauerkraut.
  7. Place top bun on each burger and serve with a side of napkins!

 Note: this recipe is delicious – the smoked salmon added to the burger mixture is the secret! Enjoy.  

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