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Salmon Burgers with Pineapple and Sriracha-Yogurt Sauce Recipe

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4 from 77 reviews

These flavorful Salmon Burgers are a delicious and healthy twist on the classic burger, featuring coarsely chopped fresh salmon blended with panko crumbs, onions, and a touch of chili powder for subtle heat. Grilled to perfection and brushed with a savory low-sodium teriyaki glaze, they’re topped with grilled pineapple slices, fresh lettuce, and red onion rings. A tangy sriracha-yogurt sauce adds the perfect creamy and spicy kick, all sandwiched between toasted pretzel buns for a satisfying meal perfect for outdoor grilling.

Ingredients

For the Salmon Burgers

  • 4 (4-ounces each) salmon fillets, skin removed, coarsely chopped (pat dry if wet)
  • 1 cup panko crumbs
  • 1 small yellow onion, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/8 teaspoon chili powder
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 4 pineapple rings
  • 1/3 cup low sodium teriyaki sauce
  • Lettuce greens
  • Red onion rings
  • Pretzel buns, toasted

For the Sriracha-Yogurt Sauce

  • 1 cup nonfat plain yogurt
  • 1 to 2 teaspoons sriracha
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste

Instructions

  1. Prepare the salmon mixture: In the bowl of a food processor, combine the salmon fillets, panko crumbs, yellow onion, Dijon mustard, lemon juice, chili powder, fresh parsley, salt, and black pepper. Process until the mixture is smooth and fully combined, forming the base of your salmon burger patties.
  2. Form patties: Divide the salmon mixture evenly into four portions and shape each into a patty. Set aside until ready to grill.
  3. Preheat and oil the grill: Heat an outdoor grill to medium-high heat, approximately 375˚F. Once hot, use a paper towel dipped in vegetable oil to rub and oil the grill grates to prevent sticking.
  4. Grill salmon burgers: Place the salmon patties on the grill and close the lid. Cook for 4 minutes undisturbed to develop a nice crust.
  5. Flip and glaze: Carefully flip the patties over and brush the cooked side generously with low sodium teriyaki sauce. Close the grill again and cook for another 4 minutes until the patties are cooked through.
  6. Final glaze and finish: Flip the patties a second time, brush again with teriyaki sauce, and cook for an additional 1 minute to deepen the flavor and glaze.
  7. Grill pineapple rings: Place pineapple slices on the oiled grill grates, brush with teriyaki sauce, and grill for 5 minutes. Flip the slices, brush again with sauce, and grill for another 4 minutes until caramelized and tender.
  8. Make sriracha-yogurt sauce: In a mixing bowl, whisk together the nonfat plain yogurt, sriracha, minced garlic, lemon juice, salt, and black pepper until smooth and creamy, adjusting the sriracha to your preferred level of heat.
  9. Assemble the burgers: Start with the toasted bottom pretzel bun; spread a tablespoon of sriracha-yogurt sauce, then add the grilled salmon patty, a grilled pineapple ring, fresh lettuce greens, and red onion rings. Add another tablespoon of the spicy yogurt sauce before topping with the toasted bun. Serve immediately for best flavor and texture.

Notes

  • If fresh salmon is not available, high-quality frozen salmon fillets can be used; thaw thoroughly and pat dry.
  • The chili powder adds a subtle heat; adjust or omit according to your spice preference.
  • Ensure salmon patties are handled gently to prevent breaking apart on the grill.
  • Pretzel buns add a unique flavor and texture, but any sturdy burger bun can be substituted.
  • The sriracha-yogurt sauce can be customized with more or less sriracha depending on desired spiciness.
  • Grilling the pineapple adds sweetness and smoky flavor complementing the teriyaki glaze perfectly.

Find it online: https://deliciousyum.com/salmon-burgers-with-pineapple-and-sriracha-yogurt-sauce-recipe/