May 31, 2013

Salmon Burgers with Citrus Herb SauceRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 4 leaf butter lettuce
  • 0.125 oz fresh basil
  • 0.25 oz fresh cilantro
  • 1 lemons
  • 1 oranges
  • 1 shallots
  • 2 tomatoes

Meat / Poultry / Seafood

  • 1 skinless salmon fillets, each about 1 lb

Oil and Spices

  • 0.33 cup extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1 tsp kosher salt


  • 1.5 tbsp capers
  • 0.25 cup mayonnaise


  • 4 hamburger buns
  • 0.75 cup panko bread crumbs



  • 1 skinless salmon fillet, about 1 pound, pin bones removed, cut into 1-inch pieces
  • ¾ cup panko bread crumbs
  • ¼ cup 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 tablespoons capers, drained and finely chopped
  • 1 tablespoon fresh lemon juice
  • Freshly 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


  1. 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 ¾ inch thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.

  2. In a medium bowl mix the sauce ingredients, including ¼ cup oil, and season with salt and pepper.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. 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.

  5. Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Marty P

Do these as sliders!

Excellent flavor and texture! A real hit with my family. Seasoning is just about right but easy to adjust to your taste. I used wild fresh red Sockeye salmon. Took about 15 short pulses on my food processor to get a texture that I could form into patties. I prepared them as sliders instead of full size burgers which worked very well for our group with smaller appetites. Make the recipe as stated but make eight 3/4" thick small patties and use slider buns. My group liked the sauce so much they wanted more so next time I will make double the amount. I thought the recipe proportionally calls for too much olive oil in it making it too thin. I'd advise using 1/2 the amount of olive oil and add more slowly until you have a consistency you like. Just my $0.02!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

jeff g


I agree with the other reviewer (Marty) on the sauce. The sauce was good so double the batch, a little oily. I just added a little water instead. I used Farm raised salmon (bought at Costco). The patties are pretty soft, so don't cook like a hamburger. The first one fell apart on the grill. Since then, I have grilled and pan fried on the grill. Both have come out great. The yellow tomato's really make it!

Type of Griller


Would you recommend this recipe? YES

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Salmon Burgers with Citrus Herb Sauce