Gas-Grilled Salmon Burgers

Published February 6, 2007.

Why this recipe works:

For the best fish burger recipe, we used a rich, oily fish with enough flavor and fat to make a decent burger. To keep the burgers compact and intact on the grill, we found that the fish needed to be diced by hand into 1/8-inch pieces; any coarser, and they fall apart. To prevent the burgers… read more

For the best fish burger recipe, we used a rich, oily fish with enough flavor and fat to make a decent burger. To keep the burgers compact and intact on the grill, we found that the fish needed to be diced by hand into 1/8-inch pieces; any coarser, and they fall apart. To prevent the burgers from falling apart when flipped, we oiled both the spatulas and the cooking rack and refrigerated the burgers before grilling.

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Serves 4

Refrigerate the burgers for at least 15 minutes before grilling to help them hold their shape. Coat a metal spatula with nonstick cooking spray to facilitate flipping the burgers. Serve the burgers with one of the recommend sauces (see related recipes).

Ingredients

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