These salmon burgers are quick and delicious for a summertime dinner, but they’re delicious any time of year. Herbal, sharp, and salty tastes are brought out in the patties by using fresh dill, lemon zest, capers, and Dijon mustard. The burger’s tastes are echoed in the aoli condiment, which has lemon juice, leftover mustard and dill, and parsley and basil for an additional herby kick. The patties need the salmon to be cut into tiny cubes, the shallot to be minced, and the capers to be chopped before being added to a food processor. This will speed up the process of forming the patties and prevent the gummy texture that might occur from overmixing. When complete, the burgers are served on toasted brioche buns with aioli and arugula to cut through the richness of the salmon and the bread.
- 1 ¼ pounds skinless salmon (preferably wild-caught, center-cut), pin bones removed
- ½ cup panko
- 3 tablespoons minced shallot (from 1 medium shallot)
- 2 tablespoons capers, drained and chopped
- 1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice (from 1 lemon), divided
- ½ teaspoon black pepper
- 3 tablespoons Dijon mustard, divided
- 3 tablespoons chopped fresh dill, divided
- 1 ¼ teaspoons kosher salt, divided
- ¼ cup plus 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh basil
- 2 tablespoons olive oil
- 4 brioche hamburger buns, split and toasted
- 2 cups arugula (2 ounces)
- In a food processor’s bowl, insert salmon that has been cut into tiny cubes (approximately 1 inch in thickness). Incorporate the panko, shallot, capers, lemon zest, pepper, two teaspoons of mustard, two tablespoons of dill, and one teaspoon of salt. It should take around 20 pulses to get a coarsely chopped and mixed result. Form the mixture into four equal patties, each about four inches in diameter, and set them on a baking sheet lined with parchment paper. Please chill for at least 15 minutes.
- During this time, in a medium bowl, combine the mayonnaise, parsley, basil, lemon juice, one tablespoon of mustard, one tablespoon of dill, and 1/4 teaspoon of salt. We are putting aside.
- Oil should be heated in a big, nonstick pan over medium heat. Two patties at a time, brown them in a hot pan for approximately 4 minutes on each side or until an internal thermometer inserted into the thickest part of the patties reads 165 degrees Fahrenheit. Place finished cakes on a dish.
- The bottom and top buns should each have one tablespoon of the herb aioli spread on them. Cover the bottom halves of the buns with 1/2 cup of arugula, then add one patty to each. Quickly serve with the leftover herb aioli.