Recipe by Jamie Purviance
Salmon Burgers with Citrus Herb Sauce
People
Serves 4
Prep Time
20 mins
Refrigeration Time
1 h
Grilling Time
6 to 8 mins
People
Serves 4
Prep Time
20 mins
Refrigeration Time
1 h
Grilling Time
6 to 8 mins
the Ingredients
- Patties
- 1 pound / 455 grams skinless salmon fillet, pin bones removed, cut into 1-inch pieces
- ¾ cup / 55 grams panko bread crumbs
- ¼ cup / 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
- 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 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.
- 02 In a medium bowl mix the sauce ingredients, including ¼ cup oil, and then season with salt and pepper.
- 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 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.
the Ingredients
- Patties
- 1 pound / 455 grams skinless salmon fillet, pin bones removed, cut into 1-inch pieces
- ¾ cup / 55 grams panko bread crumbs
- ¼ cup / 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
