Wild Salmon Burger with Tarragon Mayonnaise and Crispy Herbed Onion Rings - The Kitchenthusiast

By jab120638

Ingredients

• 1 1/2 pounds salmon, skin removed & cut in 1 inch cubes
• 1 tablespoon tarragon mayonnaise (recipe below)
• Zest of 1 lemon
• 1 teaspoon dijon mustard
• 1 teaspoon capers, drained from liquid
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly cracked pepper
• 1/4 cup panko bread crumbs
• 3 tablespoons green onion, finely sliced
• 3 Hamburger buns, toasted
• Red leaf lettuce for assembling

Details

Servings 3
Adapted from blog.kitchenaid.com

Preparation

Step 1

For the burgers, add 1/4 of the cubed salmon (approximately 3/8 pound), the tarragon mayonnaise (recipe below), lemon zest, and dijon mustard to your KitchenAid® 3.5 Cup Food Chopper.

Purée until the mixture is smooth, approximately 10 seconds. Then add the remaining salmon to the Food Chopper along with capers, paprika, cayenne pepper, salt, and pepper and pulse the Food Chopper until the mixture is fairly smooth, with a few cubes of salmon still in tact.

Next, add the bread crumbs and green onions and pulse the Food Chopper to combine. Remove the salmon mixture from the Food Chopper and form into three 6-7 ounce patties and store in the fridge for at least 30 minutes.

When you are ready to cook your burgers, pre-heat a large nonstick pan over medium heat with 2-3 tablespoons of vegetable oil. Cook the burgers for 4-5 minutes each side, making sure to not burn the exterior of your burgers.

To assemble the burger, spread some of your remaining tarragon mayonnaise on the bottom of a toasted bun. Top your bun with a salmon patty. Add a piece of lettuce and then the top bun. Place a knife through the burger and lay some herbed onion rings (recipe below) around the knife. Serve and enjoy!For the burgers, add 1/4 of the cubed salmon (approximately 3/8 pound), the tarragon mayonnaise (recipe below), lemon zest, and dijon mustard to your KitchenAid® 3.5 Cup Food Chopper.

Purée until the mixture is smooth, approximately 10 seconds. Then add the remaining salmon to the Food Chopper along with capers, paprika, cayenne pepper, salt, and pepper and pulse the Food Chopper until the mixture is fairly smooth, with a few cubes of salmon still in tact.

Next, add the bread crumbs and green onions and pulse the Food Chopper to combine. Remove the salmon mixture from the Food Chopper and form into three 6-7 ounce patties and store in the fridge for at least 30 minutes.

When you are ready to cook your burgers, pre-heat a large nonstick pan over medium heat with 2-3 tablespoons of vegetable oil. Cook the burgers for 4-5 minutes each side, making sure to not burn the exterior of your burgers.

To assemble the burger, spread some of your remaining tarragon mayonnaise on the bottom of a toasted bun. Top your bun with a salmon patty. Add a piece of lettuce and then the top bun. Place a knife through the burger and lay some herbed onion rings (recipe below) around the knife. Serve and enjoy!
For the burgers, add 1/4 of the cubed salmon (approximately 3/8 pound), the tarragon mayonnaise (recipe below), lemon zest, and dijon mustard to your KitchenAid® 3.5 Cup Food Chopper.

Purée until the mixture is smooth, approximately 10 seconds. Then add the remaining salmon to the Food Chopper along with capers, paprika, cayenne pepper, salt, and pepper and pulse the Food Chopper until the mixture is fairly smooth, with a few cubes of salmon still in tact.

Next, add the bread crumbs and green onions and pulse the Food Chopper to combine. Remove the salmon mixture from the Food Chopper and form into three 6-7 ounce patties and store in the fridge for at least 30 minutes.

When you are ready to cook your burgers, pre-heat a large nonstick pan over medium heat with 2-3 tablespoons of vegetable oil. Cook the burgers for 4-5 minutes each side, making sure to not burn the exterior of your burgers.

To assemble the burger, spread some of your remaining tarragon mayonnaise on the bottom of a toasted bun. Top your bun with a salmon patty. Add a piece of lettuce and then the top bun. Place a knife through the burger and lay some herbed onion rings (recipe below) around the knife. Serve and enjoy!