Coleslaw Salmon Burgers


– 2 pounds fresh salmon,skin removed
– 2 egg whites
– 1 tablespoon Dijon mustard
– 1/2 cup fresh bread crumbs (1 slice white bread,ground in a food processor)
– 1/2 teaspoon kosher salt
– 2 tablespoons fresh dill,chopped
– 2 tablespoons olive oil (if cooking on a stove top)
– 4 brioche buns, toasted

For coleslaw:

– 1/3 cup mayonnaise
– 2 tablespoons cider vinegar
– 1 teaspoon sugar
– 1 teaspoon Dijon mustard
– 3 cups finely shredded cabbage
– 1 large carrot,shredded coarse
– 1 small red onion,sliced thin


Mince all the salmon, then place half in a large sealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it. Place all the salmon in a large bowl and combine with the egg whites, mustard, bread crumbs, salt, and dill. Form 4 patties using BurgerMate. Place on a medium-hot grill and cook 4 to 5 minutes per side. (To cook on a stove top, heat the olive oil in a grill pan over medium heat and cook the patties 5 minutes per side.) Top with Coleslaw, if desired, and serve on the brioche buns.

Make coleslaw

In a large bowl whisk together mayonnaise, vinegar, sugar, and mustard. Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well. Coleslaw may be made 4 hours ahead and chilled, covered.

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