Yesterday I made Barbecue Salmon Burgers w/ Tartar Sauce & Tomatoes. So, naturally, the next morning I'm in the mood for salmon burgers with a runny egg. I'm a big fan of eggs on burgers. Even for dinner, I'll slather an egg on top of them. There's something about the creaminess and carnal appetite of biting into something that oozes.
I have been in quite the cooking mode lately, though. I managed to make brioche from scratch. Which is quite the feat for me because bread is not necessarily my forte! And because my Cuisinart mixer is still in storage... 2,000 miles away. So, the fact that I've been able to make an incredibly wet dough by hand is quite an impressive feat on its own!
Salmon burgers are incredibly fun to make, though. Especially on the barbecue. I didn't really grow up with backyard barbecues. We had one and we almost exclusively used it to make salmon. But I grew up watching movies, TV shows, and cooking competitions where they grilled! Where there were friends and family huddled around a barbecue fighting over whose method was the best and how everyone else is doing it wrong.
Now, while I still have yet to actually get a group of people to bicker about barbecuing prowess, I do actually grill for myself and am quite fond of doing so! Whether for an imagined nostalgia or not, it is one of my favorite summertime pasttimes.
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Variations of Barbecue Salmon Burgers
Salmon burgers are one of my favorite things to make on the grill. I don't tend to eat much meat, but I do make an exception for salmon when the price is right and the mood hits me. It's definitely one of my go-tos when thinking about cracking into the barbecue!
These barbecue salmon burgers deliciously and surprisingly simply combine homemade brioche, salmon patties, lettuce, and a runny egg. You can easily swap out store-bought burger buns or patties in a pinch. Either way, salmon burgers are a great way to elevate a barbecue or potluck. I oftentimes just make these for myself. But I enjoy the feeling of making something that could work with a big group of people if I were more social than I am. Although I have made these types of burgers for parties and they're a big hit. You can easily mix and match the flavor profile. Although I'm particularly fond of a nice runny egg for brunch. It works with both a beer or a mimosa, depending on the vibe that you're going for.
This recipe utilizes a lot of things that you can make yourself or buy in a pinch. If you want to make everything from scratch, you will need to start a few hours ahead of time!For a quicker recipe, you can always substitute store-bought burger buns or salmon patties.
Brioche Rolls are the first thing that you will need to begin to prepare because it will take about 4 1/2 hours to rise and get ready to bake. It will also make 8 rolls, while the salmon patties here are going to make 4 servings. You can easily double the ingredients in the salmon patties to fulfill all 8 burger buns.
Tartar Sauce
Mince all of the produce and mix all of the ingredients together.
I would highly recommend letting this refrigerate for a couple of hours or the day beforehand in order to let all of the flavors permeate.
Make Salmon Patties
Preheat the barbecue on medium heat.
Place salmon skin-side down on griddle or a baking sheet.
Drizzle with olive oil and add a dash of salt and pepper. Slice a lemon and place evenly on top of the salmon.
Bake the salmon for 12-17 minutes, or until it begins to flake. Salmon tends to be cooked when it loses the bright color and you can take a fork and it easily separates. Remove from the oven and let cool.
When the salmon has reached a manageable temperature, flake into a bowl with eggs, bread crumbs, and a splash of olive oil. Mix until combined.
Separate into 4 equal-sized portions and form into round patties, about 1/2 inch thick.
Place salmon patties back onto the griddle or directly on to the barbecue and fry until lightly browned, about 3-5 minutes. Carefully flip and repeat on the other side. Add more oil as necessary to keep the pan lightly coated with oil.
Fry Runny Egg
Meanwhile, heat another skillet on the stove or barbecue.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
Crack egg into the pan.It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
Remove from heat and immediately assemble the burger.
Assemble Burgers
Slice the roll in half. Place griddle or directly on the barbecue and toast until golden brown.
Place the roll on a plate. Top with with tartar sauce.
Add lettuce to the top half of the roll.
Add salmon patty and runny egg to the bottom of the roll.
Serve immediately.
Tips, Tricks, & Notes
I have a more in-depth article on Mayonnaise-free Tartar Sauce w/ Greek Yogurt. It is just that simple as mixing everything together in a bowl! But there are some additional photos of what it should look like there.
For more information on baking salmon, check out my articles on The Fundamentals of Oven Baked Salmon and Barbecue Salmon. I'm particularly fond of cooking on a well-seasoned cast iron griddle because you don't need additional oil or foil to to keep it from sticking. But there are certainly ways around this if you don't want to dedicate an entire cast iron pan to fish! Cooking salmon is also more of an art than a science. No two filets are going to cook in the exact same amount of time and there are definitely some tips and tricks to nailing the cook on fish.
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