Salmon Burgers

For best results, choose salmon from the meaty center of the fish and avoid portions cut from the tail section (where the body starts to taper). Tail-end flesh contains more connective tissue than center-cut fillets. Use black sesame seed buns, if available.

Photo by Andrew Z.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound skinless center-cut salmon fillets, cut into 1-inch pieces, divided

  • 2

    tablespoons Dijon mustard, divided

  • 2

    teaspoons grated lemon rind

  • 2

    tablespoons minced fresh tarragon

  • 1

    tablespoon finely chopped shallots (about 1 small)

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1

    tablespoon honey

  • 1

    cup arugula leaves

  • 1/2

    cup thinly sliced red onion

  • 1

    teaspoon fresh lemon juice

  • 1

    teaspoon extra-virgin olive oil

  • Cooking spray

  • 4

    (1 1/2-ounce) hamburger buns, toasted

Directions

1. Place 1/4 pound salmon, 1 tablespoon mustard, and rind in a food processor; process until smooth. Spoon puree into a large bowl. Place remaining 3/4 pound salmon in food processor; pulse 6 times or until coarsely chopped. Fold chopped salmon, tarragon, shallots, salt, and pepper into puree. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Cover and chill until ready to grill. 2. Preheat grill to medium heat. 3. Combine the remaining 1 tablespoon mustard and honey in a small bowl, and set aside. 4. Combine arugula, onion, juice, and oil in a medium bowl. Set aside. 5. Lightly coat both sides of burgers with cooking spray. Place patties on a grill rack; grill 2 minutes. Carefully turn patties, and grill for an additional 1 minute or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 1/2 teaspoons honey mixture, 1/4 cup arugula mixture, and top half of bun.

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