Salmon Burgers with Lemon-Caper Aïoli

2015-11-22
  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 45m
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Ingredients

  • 1 pound skinless salmon, cut into cubes
  • 1/2 cup fresh parsley
  • 10 fresh basil leaves
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground pepper
  • 1 large egg
  • Finely grated zest of 1 lemon
  • 2 tablespoons canola oil
  • Butter, for the buns
  • 4 potato buns, split
  • Sliced Roma tomatoes and watercress, for topping
  • 1/2 cup mayonnaise
  • 2 teaspoons capers, chopped
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh parsley
  • 1 clove garlic, grated
  • Juice of 1 lemon

Method

Step 1

For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.

Step 2

Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.

Step 3

Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.

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