Sundried Tomato & Goat Cheese Salmon Burgers

Writing this post, I starting thinking that I only bring the polarizing food… pork, sweets, chocolate, comfort food, dairy, beer, fish and the like.  Which brought me to another realization, there’s no such thing as polarizing food, yes, we all have opinions, likes and dislikes, but no matter what, there’s something out there, and on here, for everyone.  Never let anyone tell you that mayonnaise sucks, or that tofu is nasty, if you like it, eat it, and if you don’t – let the others eat their cake!

I am now climbing off my soapbox to bring you super tasty burgers that are great for a quick lunch, or easy dinner.  I couldn’t possibly pack these burgers with any more of my favorite flavors – goat cheese, sun dried tomatoes, basil, cilantro, lime… ahhh!

I’d love to try these on the grill, but for now I’ll settle for the stove.  Using the sunflower oil gives it a really nice taste, and the high smoking point lets them cook perfectly.

I used a cilantro lime mayo, but you could use regular mayo, or any variation you like.  I like it with greens and long slices of cucumber, again, do what you like on your sandwich or burger.

They are also perfect on a bed of greens with the mayo sauce over them; salsa works well too.

Sundried Tomato & Goat Cheese Salmon Burgers


1 pound skinless salmon, cut into chunks

3/4 cup crumbled goat cheese

4 green onions, trimmed and chopped

3/4 cup sun dried tomatoes, finely chopped, I use California Sun-Dry Sun Dried Tomatoes (Julienne Cut)

1/4 cup fresh basil, chopped

1/2 cup Panko bread crumbs

1 large egg

salt & pepper, to taste

sunflower oil for frying, I use Spectrum Oils – Sunflower Oil High Heat Refined

Cilantro Lime Mayo (recipe follows)

whole wheat buns, or whatever you like

sliced cucumber

salad mix


In the bowl of a food processor, pulse salmon 5 or 6 times.  Add goat cheese, green onions, tomatoes.  Mix well, pulsing about 5 times, don’t reduce mixture to a paste.

Add basil, breadcrumbs, and egg.  Season with salt and pepper.  Mix well with hands.

Form into patties and refrigerate for approximately half an hour.

In a large frying pan, heat approximately 5 tablespoons of oil over medium-high heat.  Cook for approximately 5-6 minutes each side, reducing heat if burgers are browning too quickly.

Slather buns with cilantro lime mayo, place burger on top, top with cucumber and greens.  Enjoy!

Cilantro Lime Mayo


1 cup mayonnaise

2 tablespoons cilantro, finely chopped

1/2 lime, juiced

1 clove garlic, minced

salt and pepper, to taste


In a small bowl, combine all ingredients and mix well.

Recipe adapted from An Appetite for Ale.


2 thoughts on “Sundried Tomato & Goat Cheese Salmon Burgers

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