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These vegetarian-friendly burgers are delicious

Staff, America's Test Kitchen on

A food processor makes quick work of chopping not just the fish but also our fresh bread crumbs for these salmon burgers. We use just enough bread and mayonnaise (plus some choice flavorings) to bind the burgers together while letting the salmon still shine through. Broiling the salmon burgers on a sheet pan in the oven allowed us to prepare a roasted vegetable side dish in the same pan, but you can also grill them together outside if the weather is nice.

Salmon Burgers with Asparagus and Lemon-Herb Sauce

Serves 4

Notes: If using wild salmon, which contains less fat, cook the burgers to 120 degrees (for medium-rare). Age affects the flavor of asparagus enormously. For the sweetest taste, look for spears that are bright green and firm, with tightly closed tips. If the weather cooperates, take the fish and veggie outside to the grill!

6 tablespoons mayonnaise, divided

3 tablespoons chopped fresh parsley divided


2 scallions minced, divided

1 tablespoon lemon juice

Salt and pepper

1 slice hearty white sandwich bread, torn into 1-inch pieces


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