Jalapeno Salmon Burgers

Jalapeno Salmon Burgers
Servings: 4


  • 1 pound freshly ground salmon
  • 1 jalapeno, seeded and diced (wear plastic gloves when handling)
  • 3 tablespoons fresh lemon juice
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Coconut oil cooking spray or 1 Tbs. olive oil
  • 4 small pita breads, warmed
  • 4 tablespoons plain yogurt (optional)
  • 4 large lettuce leaves
  • 1 medium cucumber, thinly sliced
  • 1 heaping cup sprouts (alfalfa, radish, sunflower, etc.)
  • Hot sauce (optional)

Make It

1. Grease a large plate or line it with wax paper.

2. In a large bowl, combine the salmon, jalapeno, lemon juice, egg, olive oil, garlic powder, salt, and pepper, and mix well with your hands. With wet hands, loosely form the burgers into 4 patties, place them on the plate, and refrigerate for at least 15 minutes.

3. Heat a skillet large enough to comfortably hold the patties over medium heat. Spray the skillet with a nice layer of coconut oil, or add the olive oil, and let it heat until it begins to shimmer a bit.

4. Using a spatula, add the salmon burgers to the skillet and cook them until the bottoms are just golden brown, then flip and cook until the other side browns, 5 to 6 minutes per side. When both sides are golden brown and the middle of the burgers feels firm to the touch, they are done. Remove them to a cutting board and let them rest for 5 minutes.

5. Slice open the warm pitas and spread each with 1 Tbs. yogurt (if using). Stuff each pita with a lettuce leaf, a quarter of the cucumber slices, a quarter of the sprouts, and a salmon burger. Add a splash of hot sauce, if desired, to each pita.


  • Salmon burgers are stickier and trickier to work with than regular burgers, but if you keep your hands wet as you form the patties, all will be well.
  • Reprinted from Back to the Kitchen by Freddie Prinze Jr. Copyright (c) 2016 by Freddie Prinze Jr. By permission of Rodale Books. Available wherever books are sold.