Salmon Burger with pickled onions

Salmon Burger with pickled onions
Salmon Burger with pickled onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE SAUCE:

  • 1/2

    cup cream cheese, room temperature

  • 3

    scallions, white and greens, finely chopped

  • 1/2

    cup mayonnaise

  • 1

    teaspoon chopped flat-leaf parsley

  • 2

    teaspoons chopped capers

  • 1

    tablespoon plus 1 teaspoon lemon juice

  • 2

    cornichons, minced (optional)

  • 2

    teaspoons grated lemon zest

  • 2

    teaspoons grated lime zest

  • Pinch of cayenne pepper

  • Coarse salt and freshly ground pepper

  • FOR THE PICKLED ONIONS:

  • 1

    medium red onion, finely chopped

  • 3

    tablespoons white vinegar

  • 1/2

    cup red-wine vinegar

  • 2

    teaspoons sugar

  • 1 1/2

    tablespoons coarse salt

  • For the burgers:

  • 2

    pounds skinless, boneless salmon fillet, cut into 1- to 2-inch pieces

  • 1/4

    cup minced scallions, white parts only

  • Zest of 1 lime

  • Zest of 1 lemon

  • 1/4

    cup unsalted butter, room temperature

  • Coarse salt and freshly ground pepper

  • Olive oil, for griddle

  • 6

    hamburger buns with sesame seeds, split

  • 1

    pound baby arugula, washed and dried

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon lemon juice

  • 1

    avocado, peeled, pitted, and cut lengthwise into 18 pieces

Directions

Make the sauce: In a medium bowl combine all the ingredients. Whisk until smooth. Chill until serving. Make the pickled onions: Place all ingredients in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and let steep for 20 minutes. Let cool before using. Make the burgers: 4 Meridian Wild BC Sockeye Salmon Burgers Preheat your bbq or griddle over medium-high heat and brush the patties evenly with butter; season with salt and pepper. Lightly brush grill/griddle with oil and place patties on griddle. Cook, turning once, until medium, 5-7 minutes. Remove patties from grill/griddle. Brush cut sides of buns with remaining butter and place, cut side-down, on griddle until toasted, about 1 minute. Place arugula in a small bowl and drizzle with olive oil and lemon juice; toss to combine. Spread 1 tablespoon sauce over the top half of each hamburger bun. Top sauce with 1 tablespoon pickled onions, baby arugula, and 3 slices of avocado each. Place the salmon patties on the bottom half of each bun and sandwich with top half; serve immediately.

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