As a child, I always got excited about burgers. Whenever it was burger night during the summer, my parents ceded grill duty to me. Being the budding epicure that I was at the time, I’d practice meticulous grilling techniques, making sure the charcoals burned just the right amount of time to avoid flare-ups. I’d flip the burgers with perfect timing, so they had prominent grill marks, but were never overdone. When everything was off the grill and on the table, I’d quickly inhale two burgers slathered with mayo and mustard and topped with garden fresh tomatoes, lettuce, and onion. Usually, homemade French fries occupied a prominent spot on my crowded plate.
Although I don’t indulge in burgers as frequently as I used to, on the special occasions that I do, I still approach them with the same gusto as that 12-year-old me.
Back in the day, burgers typically followed the same formula…beef patties, white bun, mayo, mustard, ketchup, lettuce, tomato, onion and maybe cheddar cheese. Nowadays, burgers span the spectrum of creativity. Chefs create burgers with lamb, lobster, chicken, turkey, bison, foie gras, vegetables and many other proteins. Frequent toppings include special sauces, sauteed mushrooms or onions, bacon, avocado, chili, and a multitude of different cheeses. I’ve seen Thai, Korean, Mexican, and Middle Eastern inspired burgers.
We eat a lot of salmon year round, and I try my best to not get stuck in a rut with how I prepare it. Today’s post features my whack at a salmon burger. I made the burgers with my favorite salmon flavors, including dill, lemon, and mustard. To make them a little more special, I prepared a lemon garlic mayo and some of my favorite pickled onions.
As summer winds down, put these healthy and delicious burgers on your menu.
Ingredients
3/4 cup apple cider vinegar
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon black peppercorns
1 medium red onion, cut in half and thinly sliced
2/3 cup mayonnaise
3 cloves roasted garlic
1 teaspoon lemon zest
1 teaspoon lemon juice
2 pounds skinless salmon filets
2 scallions, chopped
3 tablespoons chopped fresh dill
2 tablespoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon mayonnaise
1 teaspoon Old Bay Seasoning
1 large egg
1/2 cup panko bread crumbs
1 tablespoon extra virgin olive oil
6 brioche burger buns
Tomato slices
Green leaf lettuce
Lemon garlic mayo (see above)
Pickled onions (see above)
Instructions
1. In a small bowl, whisk together vinegar, sugar, salt, and peppercorns until salt and sugar are dissolved.
2. Add sliced onions to vinegar mixture and toss well. Let stand for 1 hour, tossing regularly. Cover and refrigerate until needed.
Mash garlic cloves into a paste with a fork. Combine with mayonnaise, lemon zest, and lemon juice. Stir until well incorporated.
1. Chop salmon filets into small (1/4 inch) pieces. Combine with scallions, dill, mustard, lemon zest, lemon juice, mayonnaise, Old Bay, egg, and panko. Stir until ingredients are well combined. Form into 6 patties.
2. Heat olive oil in a large skillet over medium high heat. Cook salmon burgers for 3 minutes on each side. Remove from skillet. In batches, put buns cut side down in skillet. Brown for 1 minute.
3. To assemble burgers, spread mayo on buns to taste. Place burger on bottom of bun, top with tomato, pickled onion, and lettuce. Serve immediately.
https://southernboydishes.com/2015/09/01/salmon-burgers-with-pickled-onion-and-lemon-garlic-mayo/You may also like:
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I adjusted the recipe for 8 people and served these on my patio to friends. I added macaroni and cheese and pickled cucumbers as sides. Everyone raved about the salmon burgers. They are easy to prepare ahead of time and cook up quickly when dinner time arrived.
Thanks, Steve! So glad you enjoyed them!
I don’t indulge in burgers that often either but when I do I like them to be as hearty and delicious as this!
Salmon burgers are so good, aren’t they? And really healthy. Great recipe, love the pictures. Thanks!
You had me at salmon! It looks mighty fine. In the land of Texas (where BBQ is king) it”s nice to switch it up. I’ll be making this dish this weekend!