Vegan “Salmon” Burger! We are in burger heaven with this scrumptious vegan “seafood” twist that is sure to get you grooving and doing your happy dance.

Easy to make and oh-so-flavorful, this oil-free Vegan “Salmon” Burger has got it going on: crispy, tender, bold, zesty, and all around crazy delicious.  Made from hearty brown rice, tender oats, protein-packed chickpeas and flakey hearts of palm, this plant-powered burger comes together quickly and totally delivers wholesome goodness.  Perfectly seasoned and oven baked, these Vegan “Salmon” Burgers are topped with zesty Dill Sauce, refreshing tomatoes, and cooling cucumbers creating the perfect combination of textures and flavors.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Total Old Bay seasoning lover over here, and I’m always looking for vegan “seafood” style meals to incorporate the zesty, earthy, aromatic spice blend. We’ve got the perfect recipe for you: Vegan “Salmon” Burgers!

These wholesome burgers are absolutely fantastic!  We gobbled them down and fought over the remaining burger. We ended up splitting it in half.  LOL  So tasty!

Reminiscent of seafood flavors, these patties were inspired by a Salmon style burger; however, keep in mind they are Whole Food Plant Based and will not be what one traditionally calls a Salmon Burger. No matter the  name, these burgers are “high-fiving” good!

Tips for Success:

• Refrigerated Rice: It is important to use rice that has been cooked and cooled in the refrigerator.  Using freshly made rice will result in a gummy burger.
• Hearts of Palm: We used approximately 2 ½ logs.  Most canned hearts of palm come in “log” form.  Measure out 2 ½ logs or weigh them at 4 oz.  Give them a rough chop before placing them in the food processor.
• Hearts of Palm Substitutions:  This recipe was specifically designed to use hearts of palm, we do no have any substitutions to offer.
• Patty Formation: With slightly dampened hands really pack the patties tightly in your hand to form a firm, smooth cohesive ball, then press down while it is still in your hands and form a flattened disk.  Take the time to really smooth out the sides.  This helps prevent the disk from cracking while it is baking.  They may crack a tiny bit, but you want to make sure you want to shore up the edges before it goes in the oven.
• Thickness of the patty: The thickness of this burger is another area within your control.  We made multiple kitchen tests and preferred a ¾ to 1-inch thick patty.
• Freezer Friendly: To freeze them, simply make them, cool completely to room temperature, then wrap them individually in plastic wrap, then place the individually wrapped patties into a freezer bag.  You can pull one out at a time, microwave, and devour!   They taste as good as the day you made them.
• Vegan Mayonnaise: We used our Vegan Mayonnaise recipe.  You can use your favorite vegan mayonnaise.  Just keep in mind that there is a wide variety of vegan mayonnaise “bases” (tofu, cashew, almond, sunflower, etc.) out there and you may need to slightly adjust the lemon and dill to suit your personal preferences.
• Vegan “Salmon” Burger: It goes without saying; however, please bear in mind that this Vegan “Salmon” Burger is not going to taste exactly like salmon, but it will give you a wonderful seafood impression and is quite tasty.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done in the oven or in the microwave.

These burgers freeze well.  Simply wait until the burgers have completely cooled, then wrap them individually in plastic wrap, then place them in a freeze bag.

Pantry Products Used:

• Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).
• Panko Crumbs: We used Ian’s Gluten Free Panko crumbs for this recipe. If you do not need to be gluten free, feel free to use any panko bread crumbs of your choosing.
• Dried Thyme Crushed Leaves: We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
• Old Bay Seasoning: Old Bay Seasoning is a classic seafood seasoning blend made by McCormick in the USA.  It is inexpensive and very easy to find at local grocery stores.  If you are outside of the USA or wish to make your own blend, there are several on Pinterest that can get the job done. The Darling Gourmet appears to have an excellent recipe for it.  We have not tested it ourselves.

Kitchen Products Used:

• Food Processor
• Baking sheet
• Parchment paper

We certainly hope you give this deliciousness a try.

If you try this flavorful burger, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan “Salmon” Burger

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• Author: Ameera and Robin
• Prep Time: 15 Minutes
• Cook Time: 30 Minutes
• Total Time: 45 Minutes
• Yield: 4 Burgers 1x
• Category: Dinner
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Easy to make and oh-so-flavorful, this oil-free Vegan “Salmon” Burger has got it going on: crispy, tender, zesty, and crazy delicious.

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Ingredients

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Base Ingredients:

• ½ cup cooked and refrigerated brown rice *
• ½ cup rolled oats *
• 1 – [ 15 oz. can ] chickpeas, drained and rinsed
• 4 oz. heart of palms (approx. 2 ½ logs), drained, rough chop *
• 2 Tablespoons flaxseed meal
• 1 Tablespoon + 1 teaspoon lemon juice
• 1 Tablespoon tahini
• 1 Tablespoon nutritional yeast
• 1 teaspoon rice vinegar
• ¼ cup panko crumbs *

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onion flakes
• 1 teaspoon Old Bay Seasoning *
• 1 teaspoon sweet paprika
• ¼ teaspoon dried dill weed
• 1 teaspoon dried parsley
• 1/8 teaspoon dried crushed thyme leaves *
• pinch t0 ¼ teaspoon sea salt (+/-) *
• 1/8 teaspoon black pepper

Dill Sauce Ingredients:

• ½ cup WFPB (vegan) mayonnaise *
• 1 Tablespoon lemon juice (+/-)
• ½ teaspoon dried dill weed (or fresh dill) (+/-)

Serving Ideas:

• Toasted burger buns
• Lettuce
• Sliced tomatoes
• Sliced cucumber ribbons

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Instructions

1. Preheat the oven to 375 F.
2. Place all the Spice/Herb Ingredients into a small bowl, mix well, set aside.
3. Line a baking sheet with parchment paper, set aside.
4. Place the cooked and refrigerated brown rice and oats into a food processor and process just until slightly broken up, about 10 seconds, do not pulverized them.
5. Then add all the remaining Base Ingredients and the Spice/Herb Mix, pulse off and on until the all the ingredients are mixed well and sticks together.
6. Form a large ball, then divide into 4 patties. Pick up each ball with slightly dampened hands and form a smooth ball, then flatten into about a ¾ to 1-inch thick patty and place on the parchment-lined baking sheet.  Continue until all the patties are made. (See notes on burger formation)
7. Place in a preheated 375 F oven (center rack) and bake for 15 minutes, then flip, and bake for another 15 minutes.
8. In the meantime, make the Dill Sauce by placing all the Dill Sauce Ingredients into a small bowl, stir well to combine. Set aside (or refrigerate) until ready to serve.
9. After the burgers are done, remove from the oven and allow to sit for 2 minutes to set up before serving on your favorite burger bun (or lettuce cup) with some lettuce, sliced tomatoes, cucumber ribbons, and a large dollop of the Dill Sauce.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 4 large patties

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