Luna Sea Burger

2014-08-31
  • Yield : 2 to 3 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Mini Egg Salad Sandwiches

  • Spicy Pork Ribs

Ingredients

  • 14 to 20 ounces fresh salmon fillets
  • 2 cups shelled pistachios, toasted for 3 minutes
  • 2 ounces fresh basil leaves
  • 1/4 cup orange juice
  • 1/4 cup Parmesan
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon hot sauce
  • Pinch kosher salt and freshly ground black pepper
  • 1 cup breadcrumbs, plus more if needed
  • 6 sheets phyllo dough

Method

Step 1

Preheat the oven to 500 degrees F.

Step 2

For the salmon: Remove the skin and any bones from the salmon and cut into small pieces. Add to a food processor and pulse until finely chopped. Remove and add to a large bowl.

Step 3

For the pesto: Put the pistachios, basil, orange juice, Parmesan, olive oil, garlic,hot sauce and a pinch of salt and pepper in a blender or food processor and puree.

Step 4

For the burger: Add 1/2 cup of pesto per pound of salmon and stir in the breadcrumbs until incorporated. Add some more breadcrumbs if the mixture is too moist to hold together. Cook a small piece of the burger mixture and test for taste and consistency.

Step 5

Portion the burger mixture into 6-ounce patties, arrange on a baking sheet and bake for 7 minutes. Remove from the oven and then wrap each burger in phyllo dough. Return the burgers to the oven at the same temperature for 7 more minutes. Arrange on a serving platter and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *