This salmon burger is good all on its own, but to make a great salmon burger, you need some sauce to lock in a little moisture. I went with a classic sweet-heat glaze on these strawberry habanero glazed salmon burgers!
Fire Up Jellies and Jams have numerous great products in their line, but I know I wanted to use their Strawberry Habanero Jelly to glaze these burgers. It has the best sweet heat flavor that works universally with many ingredients, such as the fishy flavor of salmon.
How about the rest of the ingredients? The capers add just a little briny flavor that really brings out the best in the fish. I use garlic cloves, black pepper, onion powder and Dijon mustard to subtly season the burger, making it a touch more savory.
Where to find Fired Up Jellies and Jams:
They are available at many locations throughout Illinois and beyond. Check out their website to see where you can find it. If it is not in your area, consider purchasing online! (This is not a sponsored post, I just love their products, and I think you will too!)
Tips and Tricks for the Strawberry Habanero Glazed Salmon Burgers recipe:
- I tried this recipe with canned salmon, and it was just not as good. Canned salmon has its applications, but this burger is best with fresh salmon.
- What kind of fresh salmon? Because these burgers are heavily seasoned, you don’t need the best salmon out there. It kind-of makes me cringe to buy super expensive salmon and just whirl it up in the food processor! The best salmon is so good it doesn’t need all these seasonings, so to make burgers, I buy inexpensive skinless salmon. It’s convenient, easy on the wallet, and will taste just as good in these burgers.
- Other ways to use Strawberry Habanero Fired Up Jelly? You can use it to glaze just about anything. I have used it on shrimp kabobs and vegetarian meatballs. It goes well in any sweet and sour application as well, like stir fry.
- 1 lb salmon, skin and bones removed
- 1 TBS capers, drained
- 2 garlic cloves, crushed
- ½ tsp each: salt and black pepper
- ¼ tsp onion powder
- ¾ cup panko
- 2 TBS each: mayo and Dijon
- Splash olive oil
- ¼ cup strawberry habanero Fire Up Jelly
- 4 hamburger buns
- Lettuce, tomato, onion, for serving
- Pulse the salmon, capers and garlic in the food processor 8-10 times, or until it’s roughly chopped. Stir in salt, pepper, onion powder, panko, mayo and Dijon.
- Form the mixture into 4 patties. Refrigerate 10-20 minutes to allow them to firm up.
- Cook the burgers in a splash of oil until they are cooked through and browned on both sides.
- Heat the Fire Up Jelly in the microwave, stirring occasionally, until it is liquid-y. Brush or pour over the burgers just after you flip them the first time. Allow a little jelly to spill over the edges and caramelize on the bottom.
- Serve on buns with your favorite burger toppings. Use additional jelly on the bun if desired.
