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Salmon Burgers w/ Rice, Tartar & Runny Egg

Salmon Burgers w/ Rice, Tartar & Runny Egg

These Rice Salmon Burgers consist of tamari and rice wine rice, salmon, avocados, runny egg, and freshly made tartar sauce with Greek yogurt. This is, admittedly, quite the hodgepodge of ingredients. But I absolutely enjoy discovering all of the ways to utilize leftovers and turn what I already have on hand into fresh new meals. This Chinese and Japanese-inspired burger is also quite delicious. I wasn't entirely sure about the tartar sauce? But I wouldn't change a thing! Even if the sweet potatoes and avocados give it a bit of a hipster flair. For how delicious this meal is? I'm okay being pegged as a millenial.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Asian, Chinese, Japanese
Servings 6 servings

Equipment

  • Baking Sheet or Griddle
  • Oven
  • Medium Bowl
  • Skillet w/ Lid

Ingredients
  

Dutch Oven Rolls

  • 472 ml. warm water ~100°F (2 c.)
  • 7 g. instant yeast (2 ¼ tsp. or 1 package)
  • 7 g. honey (or 2 tsp. granulated sugar, maple syrup, or brown sugar)
  • 570 g. all-purpose flour (4 ¾ c.)
  • 2 tsp. salt
  • oil to grease bowl

Rice Wine Rice

  • 1 broccoli diced
  • 1 red bell pepper diced
  • 2 carrots sliced
  • 1/2 shallot minced
  • 2 red jalapeños minced
  • 3 cloves garlic minced
  • 1/2 tsp. turmeric minced
  • 1/2 c. rice cooking wine
  • 1/2 c. tamari
  • 2 c. brown Jasmine rice (or rice of choice)
  • 6 c. water

Tartar Sauce

  • 1 c. dill pickles minced
  • 1/4 shallot minced
  • 2 cloves garlic minced
  • 2 red jalapeños minced
  • 1 lemon juiced
  • 1 c. Greek yogurt (or mayonnaise)
  • dash salt
  • dash pepper

Salmon Patties

  • 1 fillet salmon (~1 lbs.)
  • 1/2 c. rice wine rice
  • 2 lemons sliced
  • dash salt
  • dash pepper
  • ~1 tbsp. olive oil
  • 2 eggs
  • 1/2 c. bread crumbs
  • ~1 tbsp. high heat oil

Sweet Potato Fries

  • 1 sweet potato sliced
  • spritz olive oil
  • dash salt
  • dash pepper

Burger

  • 1 roll
  • 1 salmon patty
  • dollop tartar sauce
  • 1/4 avocado sliced
  • 1 egg fried

Instructions
 

Prepare Ingredients

  • 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, salmon patties, or tartar sauce.
  • Bake No-knead Dutch Oven Bread Rolls. You can easily buy burger buns. If you want to make it, though, this is a quick and easy recipe. The entire process takes about 3 hours, with no need to knead the bread or plan for days long proofs!
  • Cook Brown Rice w/ Broccoli, Bell Peppers, & Rice Wine. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
  • Tartar Sauce is the easiest add-on to make. I highly recommend making it from scratch. The taste is far superior to store-bought varieties and only takes about 5-10 minutes to make. I also like to use Greek yogurt because I'm not a huge fan of mayonnaise! Although you can substitute it back in.

Make Salmon Patties

  • Note that in this recipe I only show one burger. Salmon patties are usually much easier to make in larger quantities, though. You'll also get more rolls and tartar sauce than necessary for a single serving! This will make 4 large patties or 6 small patties.
  • Preheat oven to 450 degrees Fahrenheit.
  • Place salmon skin-side down on a baking sheet.
    I usually use a cast iron griddle. However, the exact cooking method isn't as important here because you're just going to blend them together. If you don't have a nonstick pan or you want an easier cleanup, you can line it with aluminum foil.
  • Drizzle with olive oil and add a dash of salt and pepper. Slice a lemon and place evenly on top of the salmon.
    You want just enough lemon and oil to cover the top of the salmon and keep it from burning as the inside cooks. Salmon is already an oily fish, so use sparingly.
  • 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.
  • Meanwhile, lightly oil a skillet and heat to medium.
  • Add eggs, breadcrumbs, salt, and pepper. Whisk to combine.
  • When the salmon has reached a manageable temperature, flake into the bowl and stir to combine.
  • Separate into 4-6 equal-sized portions and form into round patties, about 1/2 inch thick.
  • Add salmon patties to the skillet 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.

Sweet Potato Fries

  • Cut potatoes lengthwise into roughly 1 inch wedges. For smaller potatoes, quartering them should be adequate. For larger potatoes, you might need to cut them into 6 pieces.
  • Lightly coat on all sides with salt, pepper, and oil.
  • Arrange potato wedges in the basket of the air fryer, making sure that there is space between them. It's okay if they touch a little because you will end up rotating them. However, there does need to be some air flow between the potatoes for them to crisp properly.
  • Cook at 400°F for 7-10 minutes, or until the edges have begun brown.
  • Rotate the potatoes, either by flipping them one by one or shaking the basket until the have turned over. If they're starting to brown or blacken too quickly, spritz with more oil.
  • Cook at 400°F for another 5-7 minutes. Cooking times will vary based on the size of the wedges and amount of oil.

Assemble Burgers

  • Slice the roll in half. Place the sliced sides down on the skillet and toast until it crisps.
    Ordinarily I would look for golden brown, but that's not going to happen here because the roll is already black! Just cook until toasted, about 2-4 minutes.
  • Place the roll on a plate. Top the top side with tartar sauce.
  • Add avocado, lettuce, and any other ingredients that you desire to the top half of the roll.
  • Add salmon patty to the bottom of the roll.
  • Serve immediately.

Tips, Tricks, & Notes

  • 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.