This was a very tasty and quick supper-- I love the dill and chives in the sauce and the texture of the burgers with the soft insides and crispy outsides. I did change a few things-- my daughter does not like green bits in her food, so I bound the burgers with an egg instead of using the aioli mix. Also, that seemed like a lot of mayo, so I used about 60% yogurt, which made for a lighter, tangier sauce. Also, the burger was definitely improved by a big shot of green habanero sauce, which added another herbal taste that played well with the chives and dill.
COOK THE ISSUE 2010
Cook the Issue 2010: Salmon burgers with herb aioli
Recipe Used: Salmon burgers with herb aioli
posted in: Gallery, Cook the issue 2010
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