These were good, but I'd rather have my salmon marinated and grilled instead. The raw burgers were very soft and sticky, so I seared them quickly in a frying pan and then cooked them on an oiled grill basket so as not to lose any! They were almost as good heated up the next day. I was pleasantly surprised! The honey mustard sauce was superb!
Susiescooking Posted: 07/18/10
jebavonct48 Posted: 06/27/10
Tried this on extended family and it was a big hit. Used wild salmon; substituted basil for tarragon and baby romaine for arugula. Make sure to allow time to refrigerate patties after forming. This firmed them up making them much easier to handle for cooking. Cooked in a grill pan on the stove top. Recommend cooking a little less than you think you like since they will finish as you go through assembling the sandwiches.
BeckiSue Posted: 06/30/10
I skipped the salt and honey mustard topping due to the strict diet I'm following, but was plesantly surprised how tasty these were! Don't skip the tarragon. It adds so much to the burger.
ca1allicat Posted: 02/24/11
I was excited about making these burgers. But the end product was quite boring. Not a lot of flavor. I have had many cooking light burgers (with all different meats) that I have liked very much. These I would not make again but with an increase in spices might be ok.
Sandiegocook Posted: 11/19/10
I loved these burgers, quickly made them up for lunch one day using some leftover frozen salmon that I defrosted. Didn't have fresh tarragon and used agave instead of honey. Cooking time was longer than indicated, but these were absolutely delicious.
KLicK126 Posted: 06/19/10
I decided to give this recipe a try today. My boys (13 and 10)are not picky eaters and I thought this might give a little variety to our once-a-week-in-the-summer burger habit. While it was easy to prepare and looked pretty on the plate, it did not appeal to the tweens in my house. My husband and I liked the arugula/red onion and honey/mustard. The salmon burger itself was "okay." The grilling time was much longer than indicated in the recipe, but didn't produce the grilled flavor I'd hoped for. I served this with traditional burger sides (grilled corn and watermelon), but it didn't quite satisfy our burger cravings.
tckristin Posted: 06/21/10
My husband, 15-year old son, and I LOVED this recipe. It's worthy of wild-caught instead of farmed salmon, which usually has more flavor than farmed. It does take longer to cook than the recipe says. We used arugula from the backyard and very mild onion. A total winner for us. Served with fresh pea pods and sweet potato fries.
RawFoodie Posted: 08/08/10
Up at the cabin this weekend and felt like kicking up the traditional burgers on the grill. So last night I made the salmon burgers and they came out great! Cooked them on the grill for approx 3 minutes on each side. Tarragon added great flavor. Used 2 large romaine leaves instead of the bun and agave necter instead of honey for the dijon mustard topping. I was very pleased with the consistance, flavor and nutritional content.
jj2000 Posted: 08/05/10
My roommate and I made this recipe last night and it was great. I don't eat hamburgers so I am always looking for recipes that are burgers but made with something else. I will be using this recipe a lot more :)
honhi96825 Posted: 08/06/11
Wow...not sure why this recipe isn't getting better reviews, but it's terrific as is, no substitutions. The secret is to refrigerate the patties. I let it rest for 2.5 hours and had no problems grilling. As for how long to cook....it's a fish so it should be firm and some white will show. There's no reason for me to order this at a restaurant any longer when I can make it at home!
steponme Posted: 04/19/13Missouri City, TX
Sorry, I like tarragon, but not in this recipe. I felt it was over powering, also I could've left out the salt all together; a little too salty and somewhat dry (that could've been my fault, letting them cook too long).