I’m not sure if I’d call these burgers or croquettes but either way, they are pretty tasty! These caught my eye because you don’t see many recipes calling for fresh mint much less in a burger. I am growing some mint this year so I thought I’d give it a shot. I was also intrigued by the addition of horseradish. Unlike many vintage recipes, they went for some pretty bold flavor combinations!

The recipe itself was pretty solid but I wanted to clarify some measurements (the potatoes) and sub in fresh salmon (or steelhead trout, both work) for canned. I also felt like the mixture needed an egg to help it all hold together. The original recipe has you cooking a leek in water and I subbed in green onions. I think the leek would be tasty but it’s always 50/50 at stores around here if I can even find a leek. Additionally, since you have to cook the potatoes and salmon, I felt like green onions, which can be left raw, streamlined some of the process. Having three pans on the go for a “burger” that you are going to bake was a little too far for me.

The original recipe called for nonstick cooking spray which I don’t use so I mixed olive oil in the breadcrumbs to help them crisp up in the oven. I also didn’t think the breading needed mint, it burns fairly easily so I left it all in the burger. They won’t get as golden as they would if you pan-fried them but they do get very crunchy!

The mint gave the burgers a bit of a greenish cast which I was a little surprised by. It was very fresh!

I thought the burgers were very flavorful

Minted Salmon Burgers

adapted and updated from Joan Shaw's recipe for Mary's Minted Salmon Burgers appearing in Hooked on Cooking Recipes from Your Friends at the Nantucket Angler's Club 1978/1998/2002

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Course Main Course

Cuisine American

Servings 10 burgers

Ingredients

for the burger:

1 lb Russet potatoes cooked and cooled
1 lb salmon I sprinkled this with lemon pepper and cooked in a covered skillet for about 15 minutes until just cooked through
1 bunch green onions, thinly sliced
6 sprigs’ worth of fresh mint minced about 1 1/2-2 tablespoons
2 teaspoons horseradish
1 egg
salt
freshly ground black pepper

for the coating:

1 tablespoon lemon pepper seasoning
1 cup fine panko crumbs
3 tablespoons grated parmesan
1 tablespoon olive oil

Instructions

Preheat oven to 350. Line a baking sheet with parchment paper. Set aside.
Place the potatoes and salmon in a large bowl. Gently mash using a potato masher until a fairly smooth but not uniform mixture forms. Add the remaining burger ingredients and stir to evenly distribute. Set aside.
In a shallow bowl, stir together the coating ingredients. Form the salmon mixture into patties (about 1/2 cup size) and dredge in the coating. Place on the baking sheet about 1/2 inch apart.
Bake for 10 minutes, flip, and bake for 10 more.
Serve hot, cold or at room temperature.

Notes

You can use leftover salmon or potatoes in this recipe but the potatoes should be plain and everything mixes together best at room temperature.

I call for baking these burgers because that’s what the original recipe called for but they were also great pan-fried.

adapted and updated from Joan Shaw’s recipe for Mary’s Minted Salmon Burgers appearing in Hooked on Cooking Recipes from Your Friends at the Nantucket Angler’s Club (Nantucket, Massachusetts) first edition 1978, second edition 1998, second printing 2002

Pictured with the burgers: tomatoes vinaigrette adapted from in The Defense Center Secretaries Take Pride in Presenting Their Favorite Recipes 1987