Blackstone Caribbean Jerk Salmon Burgers
Blackstone Caribbean Jerk Salmon Burgers are super flavorful with a little bit of spicy kick made to perfection on the griddle!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 pound salmon skin removed
- 1/4 cup sliced green onions
- 1/4 cup panko breadcrumbs
- 2 tablespoons soy sauce
- 2 1/2 tablespoons Caribbean Jerk seasoning (store bought or link to homemade in post above)
- 1 tablespoon garlic paste or minced garlic
- 1 egg
- kosher salt and pepper
- cooking oil of choice
- 4 burger buns
- Toppings of choice such as cilantro, lettuce, spicy mayo, diced mango, and/or jalapeno slices
Instructions
- Cut the skinless salmon into 2 inch pieces, put them in a food processor and pulse a few times so the salmon comes together but is not completely smooth.
- Move the salmon to a bowl and add the green onions, breadcrumbs, soy sauce, Caribbean Jerk seasoning, garlic, egg, kosher salt, and pepper. Gently combine with your hands and form into 4 burger patties. Freezing the burgers for an hour helps them to stay together, but not needed.Note: Depending on how much salt is in your jerk seasoning, you may only need a small amount of kosher salt.
- Preheat the griddle to medium or medium low for several minutes. Add cooking oil of choice and gently place the salmon burgers on the griddle.Note: The burgers are delicate, if one falls apart while transferring to the griddle simply form it back together. Freezing the burgers for an hour helps them to stay together.
- Cook the burgers 4 to 6 minutes per side or until the internal temperature is at 145 degrees.
- Serve the salmon burgers on burger buns and add optional toppings such as cilantro, lettuce, spicy mayo, diced mango, and/or jalapeno slices.