green goddess salmon burgers
- For the salmon patties:
- 1 pound salmon fillet
- 3/4 cup panko bread crumbs
- 1 egg
- 2 tablespoons olive oil, plus 2 tablespoons for pan-frying the patties
- 1 teaspoon dijon mustard
- 1 teaspoon minced tarragon
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon paprika
- 1 pinch cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- For the green goddess dressing:
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tablespoons chopped tarragon
- 1 tablespoon chopped dill
- 1/4 cup chopped green onions
- 3 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 3 tablespoons chopped basil
- 2 anchovy fillets
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- To assemble the burgers:
- 3 brioche burger buns, cut in half, toasted and buttered
- Half of a small red onion, thinly sliced
- 1 avocado, sliced
- 3 handfuls of arugula
First prepare the salmon patties. Take a 1-pound salmon fillet, and cut it into large chunks. If it has skin, remove it. (We saved the skin and seared it to a delicious crisp and proceeded to have an impromptu chef’s snack with white rice and roasted seaweed. Epic. Don’t be that person who throws away perfectly delicious salmon skin.)
Divide the salmon into 2 portions--one-third and two-thirds. For one-third of the salmon, pulse 6 times. For the other two-thirds, pulse 4 times. This ensures that the patties have a nice texture. Transfer to a mixing bowl, and add the panko, egg, 2 tablespoons of olive oil, dijon mustard, and tarragon. Form into 3 patties, ½-inch thick.
In a separate small bowl, make the seasoning. Combine the salt, black pepper, paprika, cayenne, garlic powder, and onion powder. Sprinkle on both sides of each patty. Transfer the patties to the refrigerator while you prepare the rest of the burger components.
To make the green goddess dressing, combine the mayonnaise, Greek yogurt, herbs, anchovies, lemon juice, salt, and black pepper in a food processor or blender and blend until smooth. Easy, right?
Next, you’re ready to cook your salmon patties. Heat a cast-iron skillet over high heat with 2 tablespoons of oil. When it’s really hot, carefully place the salmon patties in the pan and cook for 2-3 minutes. When golden brown, flip the patties, and cook for another 2-3 minutes on the other side.
While the salmon patties are cooking, toss your burger buns into a toaster and butter them in preparation for your burger building.
To build your burger, add a generous spoonful of green goddess dressing to the bottom half of the bun. Place your salmon patty down, followed by the thinly sliced onion, the avocado, and the arugula. Spread another generous spoonful of dressing on the top half of the bun, squidge it onto the rest of the burger, and enjoy!