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Salmon Burgers with Citrus Herb Sauce

Jamie Purviance

Fuel Type: Gas
  • People

    Serves 4

  • Refrigeration Time

    1 h

  • Grilling Time

    6 to 8 min.

  • Prep Time

    20 min.

Ingredients
Instructions

the Ingredients

20151023095357 Row Seafood 23

Patties

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

Sauce

  • 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 butter lettuce
  • 2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices

Instructions

  • 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 salt and ¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about 18 millimeters thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.
  • In a medium bowl mix the sauce ingredients, including 60 milliliters oil, and then season with salt and pepper.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • 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.
    Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over 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.
  • Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.

Let's Gear Up

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