These pan-fried lemon and fresh salmon burgers make a great weeknight dinner that's simple and delicious.
First time trying salmon burgers using whole salmon vs canned. I chose to skin it and debone it, which was a little time consuming but no big deal. The mixture held together nicely and didn't crumble when I put it in the pan. The flavor was fantastic! My husband raved about them and definitely wants them again! They are very tasty and a nice change from salmon fillets. - 10 Sep 2012 (Review from Allrecipes US | Canada)
My kids loved these burgers! They didn't leave a crumb behind! I wasn't exactly sure how many pounds of salmon I had, so I used 2 eggs to be safe and they stayed together perfectly. We topped them with melted cheese and tomatoes on a whole wheat bun, fantastic meal and a nice change from the ordinary. - 25 Jan 2013 (Review from Allrecipes US | Canada)
My husband and daughter both really liked these. They were easy to put together and to cook. I served them on thin whole wheat buns with lettuce, tomato, and mayonnaise. Sides of coleslaw and red potato fries made a nice accompaniment. These didn't need any egg to bind them, as salmonis pretty sticky. Thanks! - 09 Apr 2013 (Review from Allrecipes US | Canada)