Luna Sea Burger

By Booper-2

Ingredients

• 14 to 20 ounces fresh salmon fillets
• 2 ounces fresh basil leaves
• 1/4 cup orange juice
• 1/4 cup Parmesan
• 2 cups shelled pistachios, toasted for 3 minutes
• 1 tablespoon minced garlic
• Pinch kosher salt and freshly ground black pepper
• 1 tablespoon hot sauce
• 1/4 cup olive oil
• 1 cup bread crumbs (add more if too moist)
• 6 sheets phyllo dough

Details

Servings 2
Preparation time 15mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 500 degrees F.

For the Salmon:

Remove the skin and any bones from the salmon and cut into small pieces. Add to a food processor and pulse until finely chopped. Remove and add to a large bowl.

For the Pesto:

Put all of the remaining ingredients, except the bread crumbs, into a mixer or food processor and puree.

For the Luna Sea Burger:

Add 1/2 cup of pesto per pound of salmon and stir in the bread crumbs until incorporated. Cook a small piece of the burger mixture and test for taste and consistency.

Portion the burger mixture into 6-ounce patties and arrange on a baking sheet. Bake in the preheated oven for 7 minutes. Remove from the oven and then brush outside of phyllo dough with garlic infused oil.wrap each burger in phyllo dough. Return the burgers to the oven at the same temperature for 7 more minutes. Arrange on a serving platter and serve.