Food & Wine
Summer salmon burgers
Whip up these tasty salmon and rocket burgers for a beachside picnic this summer.
Serves 4
Ingredients:
- 1 large salmon fillet, skin and pin bones removed
- 2 tbsn Dijon mustard
- 1 tbsn mayonnaise
- 1 tbsn lemon juice
- ½ tsp grated lemon zest
- Pinch of cayenne pepper
- 2 scallions, chopped
- 1 cup plus 2 tbsp Japanese breadcrumbs
- Salt and pepper to taste
- 2 tbsn olive oil
- 4 brioche buns
- Tartar sauce
Method:
- Cut ¾ of the salmon into 2cm pieces. Put in a large bowl. Cut the remaining salmon into chunks and add to a food processor with mustard, mayonnaise, lemon juice, lemon zest and cayenne. Blitz until mixture makes a paste.
- Combine the salmon fillets with the puree mixture. Add the scallions, bread crumbs and salt and pepper to taste. Gently mix until all ingredients are combined, and the salmon pieces are coated in mixture.
- Divide salmon mixture into four moulds on baking paper and squash into patties. Cover lightly with cling wrap and refrigerate.
- Coat the salmon patties in the remaining panko bread crumbs. Fry in a pan until golden brown and cooked through.
- Serve in brioche buns with fresh rocket and top with tartar sauce.
Related links:
Zucchini and feta fritters with avocado salsa
Roasted tomato and feta pesto penne