Looking to change up your beef burger routine right about now? Fresh salmon makes a great burger. You’ll need to remove the salmon’s pin bones with small tweezers or pliers, or ask your fishmonger to remove the bones before you leave the market. Ripe tomato slices sprinkled with salt and pepper would be a colorful addition to these burgers.
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In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.
Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.
Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.
Serve the burgers on the buns, spread with the remaining aïoli.
Serve with a deeply spiced, aromatic Chickpea and Spinach Salad.
I used boneless skinless frozen salmon fillets (thawed) and these turned out delicious. I'm not sure they'd stay together on a barbecue grill.I used the stove top as recommended.
These are delicious! Moist and flavorful. Made mine slightly smaller, more like sliders, to fit the brioche buns, which are yummy toasted. (A slider bun make just the right amount of bread crumbs.) Instead of a cup and a half of mayo (yikes!), I used a cup of Greek yogurt and a half cup of mayo and didn't miss the extra fat at all!
Good recipe and easy to follow.Mine was a bit soggy due to my under cook salmon, which I did bc I figured I'll just be cooking the patties. Next time I'll fully cook the salmon.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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