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Jamie Purviance

Salmon Burgers with Citrus Herb Sauce

  • People

    Serves 4

  • Grilling Time

    6 to 8 min.

  • Prep Time

    20 min.

  • Refrigeration Time

    1 h

Serves 4
Grilling Time
6 to 8 min.
Prep Time
20 min.
Refrigeration Time
1 h

the Ingredients

20151023095357 Row Seafood 23


  • 455 grams skinless salmon fillet, pin bones removed, cut into 2.5 centimetre pieces
  • 55 grams panko bread crumbs
  • 60 millilitres mayonnaise
  • 3 tablespoons finely chopped shallot
  • 2 tablespoons finely chopped fresh cilantro leaves
  • Kosher salt
  • Freshly ground black pepper


  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 tablespoons finely chopped fresh basil leaves
  • 1½ tablespoon capers, drained and finely chopped
  • 1 tablespoon fresh lemon juice
  • Finely grated zest of 1 orange
  • Extra-virgin olive oil
  • 4 hamburger buns, split
  • 4 leaves of butter lettuce
  • 2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices


  • 01 In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including ½ teaspoon of salt and ¼ teaspoon of pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about 2 centimetres thick. Arrange the patties on a platter, cover with plastic wrap and refrigerate for 1 hour.
  • 02 In a medium bowl mix the sauce ingredients, including 60 millilitres of oil, and then season with salt and pepper.
  • 03 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 04 Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut-side down, over direct heat.
  • 05 Build each burger on a toasted bun with lettuce, a patty, tomato slices and sauce. Serve warm.