Salmon Burgers with Red Harissa

In by Southeastern MillsLeave a Comment

  • Prep Time: 25m
  • Cook Time: 8m


  • 1 lb salmon, skinless and boneless, cut into 2" chunks
  • 1/2 tsp. ground coriander
  • 1/2 c diced tomato
  • 1/2 tsp. kosher salt
  • 4 Red jalapenos, roasted, skins removed, seeded (optional)
  • 5 Garlic cloves
  • 1 Recipe Red Harissa
  • 4 Hamburger buns, split and toasted
  • 2 tbsp. vegetable oil
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. Better Than Bouillon® Fish Base
  • 1/2 c thinly sliced green onion
  • 1/4 c finely chopped parsley
  • 1/2 c bread crumbs
  • 1 tbsp. freshly squeezed lemon juice
  • 1 tsp. granulated garlic
  • 1 tsp. kosher salt
  • 1/2 c mayonnaise

Red Harissa Ingredients


    1. Add the salmon to the bowl of a food processor fitted with the steel blade, pulse 10 times.
    2. Transfer the salmon to a large bowl and combine with the fish base, green onion, parsley, bread crumbs, lemon juice, garlic, salt, and pepper.
    3. Form into 4-ounce patties.
    4. Heat a nonstick griddle to medium-high heat.
    5. Add the vegetable oil to the griddle and place each salmon patty onto the griddle and cook for 3-4 minutes per side.
    6. Remove the burgers from the griddle and place onto a bun.
    7. Spread each salmon burger with 1-2 Tablespoons of the red harissa.
    8. Add the garlic, jalapenos, salt, tomato, and coriander to the bowl of the food processor fitted with the steel blade. Process until smooth. Add the mayonnaise to the bowl and pulse until combined. Serve with the salmon burgers.

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