Cooking everyday can be quite difficult for people that lead busy lives. Sometimes you just want to get home after a long day at work or school and just chill in front of the television or a laptop. 

Food Republic’s salmon burger recipe, which you can make ahead of time, is the perfect quick dinner idea for people that do not want to stand over a stove for hours every evening. 
The salmon patties are meant to be moist and flavourful especially when made with fresh salmon not the canned kind. 
This easy recipe will become one of your go-to meals to make for yourself or when hosting people and in the mood for something different from the usual beef patties. 
  • 1 1/2 slices hearty white sandwich bread, torn into 1-inch pieces
  • 500 grams skinless salmon, cut into 2,5 cm
  • 1 shallot, minced
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh parsley, minced
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
Recipe | Easy-to-make Salmon burger. Image: Pexels
To finish and serve
  • 1 tablespoon vegetable oil
  • lemon wedges
Pulse bread in food processor to coarse crumbs, about 4 pulses; transfer to a large bowl.
Working in 3 batches, pulse salmon in now-empty processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with bread crumbs.
Gently mix until thoroughly combined.
Whisk shallot, mayonnaise, parsley, mustard, salt and pepper together in separate bowl, then gently fold into salmon mixture until just combined.
Divide mixture into 4 equal portions.

Form each into loose ball, then pat lightly into 1-inch-thick burger; place on large plate.
Cover and refrigerate burgers for at least 1 hour or up to 24 hours.
To finish and serve: 
Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.
Gently lay burgers in skillet and cook until crisp and well browned on first side, 4 to 5 minutes.
Gently flip burgers and continue to cook until golden brown on second side and burgers register 125 to 130 degrees, about 4 minutes.
Serve with lemon wedges.
Recipe adapted from the Food Republic