When you want a burger night that feels a little lighter but still brings the BBQ energy, these salmon burgers have your back. The patties stay juicy, the seasoning blend gives every bite a savory garlic-pepper crust, and the crisp slaw brings just the right cool crunch.

Grab the Brunk Starter Trio Bundle and use all three blends: Everyday Brunk keeps the salmon balanced, Garlic King adds a savory backbone, and Black Blend brings that bold BBQ finish. No complicated marinade, no grill required, just a hot skillet and a stack of toasted buns.

Ingredients

  • 1 1/4 pounds skinless salmon fillet, finely chopped by hand
  • 1/3 cup panko breadcrumbs
  • 1 large egg
  • 2 scallions, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 1/2 teaspoons Everyday Brunk Original All Purpose Seasoning
  • 1 teaspoon Brunk Garlic King All Purpose Garlic Seasoning
  • 1 teaspoon Brunk Black Blend BBQ Rub
  • 1 tablespoon neutral oil, plus more for the pan
  • 3 cups thinly sliced green cabbage
  • 1/2 cup thinly sliced red cabbage
  • 1 small cucumber, shaved into ribbons
  • 1/4 cup mayonnaise or Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 tablespoon chopped fresh dill
  • 4 brioche buns, split
  • Lettuce leaves and lemon wedges, for serving

Instructions

  1. Make the slaw. Toss the green cabbage, red cabbage, cucumber ribbons, mayonnaise, vinegar, honey, and dill in a bowl. Let it hang out while you make the burgers so the cabbage softens slightly and the flavors come together.
  2. Build the patties. Add the chopped salmon, panko, egg, scallions, Dijon, honey, Everyday Brunk, Garlic King, and Black Blend to a bowl. Fold gently until just combined, then shape into four patties about 3/4-inch thick. Chill for 15 minutes so they hold together in the pan.
  3. Get the skillet hot. Heat a cast-iron skillet over medium heat. Add the oil, then place in the patties. Cook for 4 to 5 minutes per side, turning once, until the centers reach 145°F and the outside is deeply golden. Toast the buns cut-side down in the same skillet for the last minute.
  4. Stack them up. Put lettuce on the bottom buns, add a hot salmon patty, pile on the pickled cucumber slaw, and finish with the top bun. Serve with lemon wedges and plenty of napkins.

Brunk tip

Keep the salmon chopped, not blended, for a burger with a little texture. If the patties feel soft while shaping, give them another 10 minutes in the fridge. The slaw can be made up to an hour ahead, but add a pinch more Brunk Black Blend right before serving if you want an extra peppery kick.