Red, White, and Blue Grilled Salmon Burger
May 1st, 2024A Salmon Burger With Sweet Onions and Salty Blue Cheese
Chef's note: Salmon burgers can be grilled, pan-fried, or air-fried. See the full array of salmon burger cooking methods for a complete list of options.
This red, white, and blue salmon burger is a delicious homage to summer cookouts. Sockeye salmon, also known as red salmon, is the star of this recipe. Its bold flavor is complemented by the addition of grilled onions and crumbled blue cheese.
The grill enhances the sweetness of the onions, caramelizing its sugars and adding a touch of decadence to the meal. Sockeye salmon, however, is quite lean, so even if you load up your salmon burger with grilled onions and blue cheese, it’ll feel indulgent without being heavy.
Find out more about pre-seasoned Sockeye Salmon Burgers to see a full list of organic ingredients and spices, as well as nutritional content.
Red, White, and Blue Grilled Salmon Burger
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
15 minutes
Total time
25 minutes
Yield
1 serving
Ingredients
- 1 (5 oz.) sockeye salmon burger
- 1 brioche bun, sliced in half
- 1 small sweet onion, cut into ½-inch rings
- 2 oz. crumbled blue cheese
- Tomato, onion, and pickles (optional)
Instructions
1. Prepare a hot grill or grill pan (medium-high heat or 500F). Make sure the grates are clean and lightly oiled.
2. Drizzle onions with olive oil and season with salt and pepper. Arrange onions on grill and close lid. Cook for 4 to 5 minutes.
3. Open grill and turn onions. Place salmon burger patty on the grill and allow it to cook with grill cover open. After 5 minutes, flip to cook the other side. Meanwhile, add brioche bun halves cut side down to the grill to toast.
4. Grill the salmon burger until center of patty registers at 125F on an instant-read thermometer for medium-rare doneness, about 2 to 3 more minutes. Allow to cook longer until the burger reaches desired doneness.
5. Assemble the burger as desired, topping with grilled onions and crumbled blue cheese.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
