To make successful salmon burgers, chilling the patties before frying helps them hold together better, as it firms up the texture and improves ingredient incorporation. Dredging the patties in panko breadcrumbs adds crunch and absorbs moisture released during cooking. It's crucial to ensure the mixture isn't too wet or too dry to avoid crumbly patties. Use drained canned salmon and balance moisture with adequate binding agents like egg or alternatives such as mayonnaise or flax egg for the best results.
Before you do anything, you'll need to leave your salmon patties in the refrigerator to chill for 20 to 30 minutes before you attempt to fry them. This cold temperature will firm up the texture, and the resting time will allow the wet and dry ingredients to incorporate more thoroughly.
The important step is dredging your burgers in panko breadcrumbs just before frying. Although most recipes will also include regular breadcrumbs as part of the mix, the panko will help soak up any extra moisture released during cooking.
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