Salmon Burger
This is a crazy good alternative to beef and turkey burgers! Make these salmon burgers ahead of time and refrigerate them up to 8 hours for simple meal prep. Sprinkle with fresh dill and cilantro for tangy seasoning! They’re great with sweet potato fries.
Servings 4 servings
Calories
Ingredients
- 1/2 small red onion cut into 1-inch pieces
- 1/2 red bell pepper cut into 1-inch pieces
- 1 lb skinless salmon portions cut into 1-inch chunks
- 1/4 cup panko bread crumbs
- 1 egg
- 1 Tbs each lemon juice and zest
- 1 Tbs Dijon mustard
- 1 tsp kosher salt
- 1/4 tsp black pepper
Lemon Chive Aioli
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise with olive oil
- 1 tsp fresh lemon juice
- 1/4 cup fresh minced chives tip-cut with kitchen shears
- sriracha sauce to taste
- salt and pepper to taste
Optional
- Napa Cabbage leaves
- tomato slices
Instructions
- Preheat grill to medium (375º- 425º). In a food processor, add red onion and bell pepper. Pulse 2-3 times to a coarse chop. Add salmon, panko, egg, lemon juice and zest, mustard, salt and pepper. Pulse about 8 - 10 times or until ingredients are fully incorporated. Salmon should not be too finely chopped.
- Divide and shape into four equal-size patties (about 1 inch thick). Let rest 5 minutes. Place on grill and cook 4 minutes then flip. Grill 3-4 more minutes. Remove from grill, tent with aluminum foil and let rest 5 minutes.
- To serve, place salmon patty on a Napa Cabbage leaf. Top with tomato slice, dollop of chive aioli and a second cabbage leaf.
- For the chive aioli, in a medium bowl combine Greek yogurt, mayonnaise, lemon, chive, and sriracha. Season with salt and pepper to taste