Homemade Salmon Burgers with Purple Cabbage Slaw
Crispy on the outside, flaky on the inside salmon patties served with tangy purple cabbage slaw on toasted buns for a protein-packed meal.
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Cooking tools:
- Food processor
- Air fryer
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Skillet
- Baking sheet
- Parchment paper
- Oven
- Stove
- Measuring cup
- Toaster
- Refrigerator
- Freezer
Ingredients
- 1 ¼ pounds salmon fillets, skin and bones removed
- ½ cup breadcrumbs
- 1 large egg
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- ¼ cup fresh dill, chopped
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups purple cabbage, shredded
- 1 medium carrot, julienned or shredded
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 tablespoon vegetable oil (if pan frying the patties)
- 4 hamburger buns
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