Description

These Salmon Burgers with Creamy Cabbage Slaw combine tender salmon patties with a tangy, plant-based creamy cabbage slaw that offers a satisfying crunch and zest. The recipe is fresh, light, and easy to prepare, perfect for a wholesome and flavorful meal any time of the year.

Ingredients

Scale

For the Salmon Patties

1 lb fresh salmon, finely chopped
3 oz smoked turkey bacon, chopped
2 tbsp vegetarian Worcestershire sauce (natural)
2 chopped green onions
2 tbsp fresh dill, chopped
1 tsp natural gelling agent

For the Creamy Cabbage Slaw

2 cups red cabbage, shredded
1 cup carrots, shredded
4 oz plant-based cream cheese (plant-based)
2 tbsp apple cider vinegar (natural)
Pinch of salt
Freshly ground black pepper, to taste
Fresh dill, for garnish

For Assembly

4 whole wheat buns
4 smoked turkey slices (optional)

Instructions

Prepare the Salmon Patty Mixture: Finely chop the fresh salmon into small pieces or pulse briefly in a food processor for a slightly coarse texture. In a bowl, combine the salmon with chopped smoked turkey bacon, vegetarian Worcestershire sauce (natural), chopped green onions, fresh dill, and the natural gelling agent. Mix gently to combine all flavors evenly without overworking the fish, which keeps the patties tender.
Form and Cook the Salmon Patties: Divide the mixture into equal portions and shape gently into patties. Heat a non-stick pan over medium heat with a little olive oil. Cook each patty for about 4 minutes per side or until golden brown and cooked through. This process seals in moisture and ensures a crisp exterior while keeping the inside juicy.
Make the Creamy Cabbage Slaw: While the patties cook, prepare the slaw by shredding red cabbage and carrots finely. In a separate bowl, whisk together plant-based cream cheese (plant-based), apple cider vinegar (natural), a pinch of salt, and freshly ground black pepper until smooth. Toss the cabbage and carrot in this creamy dressing until thoroughly coated, making sure to save some fresh dill for garnish.
Assemble the Burgers: Slice the whole wheat buns in half and lightly toast them for texture. Place the salmon patty on the bottom half, layer with a generous scoop of creamy cabbage slaw, and add smoked turkey slices if using. Top with fresh dill and the bun crown, pressing down gently so everything stays together.

Notes

Use the freshest salmon available for best flavor and texture.
Handle salmon mixture gently to keep patties tender.
Lightly toast buns to add texture and balance softness of patties.
For a lighter option, bake patties at 375°F for 15 minutes, flipping halfway.
Prepare slaw just before serving to maintain crispness and freshness.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 burger with slaw
Calories: 380
Sugar: 4g
Sodium: 520mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 30g
Cholesterol: 65mg

Keywords: salmon burger, creamy cabbage slaw, seafood burger, healthy dinner, plant-based slaw, quick meal