You'll not find a better salmon burger anywhere else!
Our 1/4 lb. patties contain 85% wild Alaskan sockeye, with just a bit of organic arrowroot for firmness, savory organic seasonings—no sugars, additives, or fillers. Click the Ingredients tab above for the full list.
The July 2008 issue of Prevention magazine picked our Wild Alaskan Sockeye Salmon Burgers as one of five healthy, tasty alternatives to standard, factory farmed beef patties.
Vital Choice Sockeye Burgers come individually vacuum-sealed, cook from a frozen state in fewer than 10 minutes. Provide a quick, deeply nourishing meal ... one that even finicky young diners will love!
And the burgers are best when cooked from frozen ... if thawed first, they tend to crumble a bit when cooked.
In addition to ample protein, each 4 oz burger provides two beneficial natural food nutrients** in abundance:
Omega-3s – About 1,320 mg
Vitamin D3 – About 780 IU, or nearly double the US RDA of 400 IU. Ounce for ounce, Sockeye Salmon provides much more vitamin D3 than any other food.
*All ingredients are certified organic except salmon (wild seafood cannot be certified organic under current US law).
**Nutrient levels will slightly vary annually and by harvest location.
Sockeye scores +35;
Our burgers also contain olive oil, which scores -10.
You can sample Vital Choice Sockeye Burgers in our Wild Pacific Seafood Medley. Enjoy 10 tempting treats – our most popular fish, plus Organic Blueberries and Seafood Marinade Mix – while substantially saving versus the cost of the items purchased separately!
Storage Keep frozen at or below 0° F (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish). NOTE: Fish stored in frost-free freezers should be used within 3 months.
Thawing instructions Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
Serving Tips You don’t need to thaw the burgers before cooking them ... in fact, cooking them frozen produces better results than thawing them before cooking. The burgers are best cooked quickly (as directed below), because they will dry and toughen if overcooked.
Remove frozen burger from package.
Place a small non-stick pan on a medium-high burner.
Coat pan with 1 tsp olive oil. To test the pan for readiness, add a drop of water, which should sizzle in the oil.
Place frozen burger in pan and cook uncovered for 2 minutes (cover with screen to prevent splatter).
Turn patty and cook uncovered for another 2 minutes.
Cover pan, remove from heat, and let stand for 2 minutes before serving.
Grilling Preheat grill to low. Cook burgers about 4 minutes per side, turning once.