This is a grilled seafood patty made from fresh salmon and shrimp, held together with breadcrumbs and egg, and served on a toasted bun with lettuce and tomato. It comes together in 25 minutes, and it’s a solid option when you want something lighter than a beef burger without giving up the grill. The patties are straightforward to make and the ingredient list is short.
The technique that matters
The food processor step is where this recipe succeeds or fails. Pulse the salmon and shrimp — don’t run the processor continuously. You want a rough, chunky chop, not a smooth paste. Over-processing turns the mix into something dense and rubbery once cooked. Stop when you still see visible pieces about the size of a pea. The other thing worth doing: chill the formed patties in the fridge for 10 minutes before they hit the grill. Cold patties hold their shape far better on the grates and are much less likely to fall apart when you flip them.
If something goes sideways
- Patties falling apart on the grill: The mix is too wet or wasn’t chilled. Add another tablespoon of breadcrumbs, re-form, and refrigerate for at least 10 minutes before grilling again. A well-oiled grill grate also helps — don’t skip greasing it.
- Patties sticking to the grill: You’re flipping too early. Let the patty cook undisturbed for the full 4-5 minutes on the first side. It will release naturally when a crust forms. Forcing it early tears the patty.
- Burgers taste bland: Salmon and shrimp need more seasoning than beef. Taste the raw mix before forming patties and adjust salt. A little more lemon juice or a pinch of smoked paprika goes a long way.
- Patties are dry after cooking: They were overcooked. Seafood patties cook fast. Pull them at 145°F (63°C) internal temperature — that’s the FDA safe minimum for fish and shellfish — and don’t go beyond it.
- Mix is too sticky to shape: Wet hands help. Keep a bowl of cold water nearby and dampen your palms before forming each patty.
Smart swaps
- Fresh shrimp: Frozen shrimp works just as well here. Thaw fully and pat very dry before processing — excess moisture is the main reason patties fall apart.
- Breadcrumbs: Panko, crushed crackers, or even rolled oats all work as binders. Use the same quarter-cup amount.
- Fresh salmon fillets: Canned salmon (drained well) is a legitimate budget swap. The texture is slightly softer, so add an extra tablespoon of breadcrumbs to compensate. Skip the egg in the mix if using canned salmon — it makes the patty mushy when combined with the already-soft canned fish.
- Green onions: A small amount of finely diced white or yellow onion works fine. Use about two tablespoons.
- Burger buns: Any sturdy roll holds up. Brioche buns are good here because they’re slightly sweet against the savory fish, but a plain sandwich roll is perfectly fine.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 2 days. Reheat them in a dry skillet over medium-low heat for about 3 minutes per side — the microwave makes them rubbery. Uncooked formed patties can be frozen: place them on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a zip bag. They keep for up to 1 month. Cook from frozen on a covered grill or skillet over medium heat, adding 3-4 extra minutes per side, and confirm the internal temperature reaches 145°F (63°C) before serving.
Savory Salmon and Shrimp Burger Recipe
Ingredients
- 1 pound salmon fresh fillets
- ½ pound shrimp fresh, peeled and deveined
- ¼ cup breadcrumbs
- 1 medium egg lightly beaten
- 2 cloves garlic minced
- 2 stalks green onions finely chopped
- 1 tablespoon lemon juice
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
- 4 medium burger buns
- 4 leaves lettuce
- 1 medium tomato sliced
Instructions
- Preheat the grill to medium-high heat.
- In a food processor, pulse salmon and shrimp until finely chopped.
- Move to a bowl and incorporate breadcrumbs, egg, garlic, green onions, lemon juice, salt, and pepper.
- Form mixture into burger patties and place on a greased grill.
- Cook for 4-5 minutes per side or until burgers are cooked.
- Toast burger buns on the grill until lightly golden.
- Assemble the burger and add your favorite condiments for serving.
Nutrition
Frequently asked questions
Can I cook these indoors instead of on a grill?
Yes — a cast iron or nonstick skillet over medium-high heat works well. Use a small amount of oil and cook 4-5 minutes per side, same as the grill. The patties are easier to manage in a pan since there’s no risk of them slipping through grates.
How do I know when the patties are fully cooked?
The safe internal temperature for fish and shrimp is 145°F (63°C) — use an instant-read thermometer inserted into the thickest part of the patty. Visually, the patty should be opaque all the way through with no translucent pink areas.
Can I use pre-cooked shrimp?
You can, but the texture of the finished patty will be slightly drier since pre-cooked shrimp loses more moisture during the second round of cooking. If that’s what you have, it works — just don’t overcook the patties.
Do I need a food processor?
No. A sharp knife and a cutting board get the job done. Chop the salmon and shrimp finely by hand until you have rough, small pieces — it takes about 3-4 minutes and gives you more control over the texture than a processor does.
What to cook next
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- Hawaiian Teriyaki Burger Recipe
- Halloumi King Burger Homage
- Korean Rice Bulgogi Burger