I tend not to do proteins as much as I did in the past which is one of the reasons I post a lot of my meatless and satisfying recipes. Sometimes, I just need a good burger with all the fixings just the way Five Guys does it. Some other times I go for something a little more homemade and slightly healthy. Trust me when I say you probably never had a salmon burger like this. It is topped with a homemade tomatillo jam and a slightly spicy cotija cream cheese spread.
It’s amazing how you can turn almost anything into a burger. From mushrooms to beans, the list goes on and on. Surprisingly, this salmon burger is fairly easy to put together. The most important piece is dicing the salmon into tiny bits and chunks and then forming patties from there. Its look like it wouldn’t hold but transfer it to a skillet with the support of a spatula and that’s half the battle.
The tomatillo Jam gives it a little twist with the perfect amount of tart and sweetness. It is just as easy to put together and all you need is some tomatillos, coconut sugar, lemon juice and a touch of cinnamon. Of course there has to be some cheesy element and that is where the cotija cream cheese comes in. For this you will need some scallion whites, cotija cheese, whipped cream cheese and diced jalapeno. I can’t wait for you to try this recipe.
Salmon Burger with Tomatillo Jam
Salmon burger topped with tomatillo jam and a cotija cream cheese spread.
- 1 lb salmon (skin off)
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp smoked paprika
- salt and pepper to taste
- 2 brioche buns (toasted)
- onions (sliced)
Tomatillo Jam
- 6-8 tomatillos (husks removed and washed)
- ½ shallot (diced)
- ½ tbsp lemon juice
- 1 tbsp maple syrup
- 1 tbsp coconut sugar
- ¼ tsp cinnamon
- olive oil (drizzle)
Cotija Cream Cheese Spread
- 1 tbsp scallion (diced) (white end only)
- 2 tbsp cream cheese (whipped)
- 2-3 tbsp cotija cheese (crumbled)
- ½ tsp jalapeno (diced)
Make the cotija cream cheese spread by adding all the ingredients under that list, stir and set aside in the fridge while you prepare the other items.
Make the tomatillo jam. This can be done the day before as well. For added depth halve the tomatillos and broil until charred. Be sure to keep a close eye on it and it chars quickly under the broiler. Heat a skillet of medium heat, add a drizzle of olive oil, shallots and cook for 2-3 minutes. Next add in the charred tomatillos and the other ingredients under the tomatillo jam list above. Bring to a simmer and mush with the back of a spoon. It will set after it cools but it will also release a lot of liquid so option to thicken using cornstarch. Add about 1 tsp of cornstarch to a cup and stir in some of the liquid into the cup then add the mix to the jam, stir and take off the heat.
Next make the salmon patties. If you haven't already skinned the salmon, use a knife to gently skin the salmon by pulling the skin away as you score it with a knife. Be careful as this can get slippery. Next cut the salmon in half. One half will be diced really small and the other will be more off a chunk dice. Season with spices listed and form patties by combining both the small dice and chunks. This should make 2 patties. Use a spatula to lift it into a heated skillet set to medium high. Allow to brown and set on the bottom by cooking for about 4-7 minutes before flipping. As it cooks it will get firm and hold without any support. Flip and cook for an additional 2-3 minutes.
Time to build your burgers. Toast the brioche if you haven't already, top with some of the cotija cream cheese spread, then the salmon burgers, sliced onions and some tomatillo jam. Grab some napkins and enjoy.
