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Cooked salmon and smoked salmon are combined for the ultimate lightly smoked salmon burger. The burger is teamed with the classic combo of cream cheese, tomatoes and red onion.

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  • 6 POM® Ultra Moelleux Hamburger Buns (6)
  • 1 1/4 lb (625g) cooked salmon, flaked
  • 6 slices smoked salmon, chopped
  • 2 eggs
  • 2/3 cup (150 mL) seasoned breadcrumbs
  • 1/2 cup (125 mL) spreadable cream cheese, softened
  • 12 tomato slices
  • 1/2 small red onion, sliced into rings


Preheat grill to medium heat; grease grate well. Mix salmon with smoked salmon, eggs and breadcrumbs until combined. Divide into 6 balls. Shape into 1-inch (2.5 cm) patties.

Grill patties for 4 to 5 minutes per side or until grill-marked and heated through. Meanwhile, grill buns for 1 minute or until toasted.

Assemble burgers in toasted buns with cream cheese, tomato slices and onion slices.