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Woman eating a salmon sausage sandwich

Salmon Burger And Sausage Recipe

3.18 from 29 votes
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In this tested recipe you'll learn how to make your own flavor packed homemade salmon burger or sausage. Perfectly seasoned, the it can either be made into burger patties, stuffed links, tubeless links, or meatballs. The secret ingredient is the rolled oats. They hold it together. Cook it reverse sear to keep it from sticking to the grates. Try serving it on a crusty bun with flavored mayo (we like sesame mayo), onion, lettuce, and tomato.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings: 6 6-ounce burgers
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
 
 

The Salmon Burger
  • 1 pounds raw fresh boneless skinless salmon
  • ½ cup rolled oats
  • 1 medium carrot
  • 1 small onion
  • 1 lime zest and juice
  • 2 tablespoons chopped onion
  • 1 tablespoon fresh mint or basil
  • 1 teaspoon Marietta's Fish Rub
  • ½ teaspoon chipotle powder or other ground hot chile
  • ½ teaspoons Morton Coarse Kosher Salt
  • ½ teaspoon black pepper
  • 5 teaspoons olive oil for brushing on the patties before they go to the hot side of the grill.
Serving
  • 6 buns
  • 4 tablespoons mayonnaise
  • 1 teaspoon brown toasted sesame oil
  • 1 large tomato
  • 6 leaves lettuce
  • 1 large onion

Method
 

  1. Study. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
  2. Shred the carrot on the large holes of the box grater. Peel and chop finely the onion. Chop the mint fine.
  3. Toppings. Mix the mayo and sesame oil together and put them in the fridge. Slice the tomato and onion.
  4. Slice the fish into cubes removing all bones. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.
  5. Grind the meat with a 1/4-inch (6.3 mm) die or you can do this in a food processor. Don't overgrind. Leave it a bit coarse. If you don't have a grinder, you can use a food processor but don't turn it to pulp.
  6. Mix in the rest of the burger ingredients except the olive oil.
  7. Taste. Pinch off a small piece of the sausage and cook it in a frying pan, let it cool and taste to see if the seasoning is to your taste. Add more salt or chile if you wish.
  8. Form it into patties, meatballs, skinless tubes, or encase it with clean wet hands.
  9. Chill. Put the patties in the fridge for about an hour to chill them. This helps keep them from crumbling. You can then  store it in the fridge for a day at the most, or in the freezer for about a month.
  10. Grill. Fire up your grill in two zones and shoot for about 225°F (107°C) in the indirect zone. Grill the cut faces of the buns until they turn amber.
  11. Smoke. Throw some wood on the direct zone and get some smoke rolling. Put the burgers or links on the indirect side and let them slowly come up to about 120°F (49°C). This will firm the surfaces so when you move them to the direct heat side they won't stick to the grates.
  12. Sear. Move them to the direct infrared zone and sear them on both sides. Take them off at 130°F (54°C).
  13. Serve. Slather the sesame mayo on both sides of the bun, top with the burger, lettuce, tomato, and onion.

Notes

About the salmon. Don't use canned salmon, fresh only. It won't hold together if you use canned.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. 
Optional. About 4 1/2 feet of pork casings, 3 tablespoons chopped fresh parsley, and chile flakes for heat.

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