Salmon Burgers with Lemon-Caper Aioli and Kale Slaw

Total Time:
1 hr 20 min
Prep:
50 min
Inactive:
20 min
Cook:
10 min

Yield:
4 burgers
Level:
Easy

Ingredients
  • Salmon Burgers:
  • 1 pound skinless salmon, cut into cubes
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 10 fresh basil leaves
  • 1 large egg
  • Zest of 1 lemon
  • 2 tablespoons canola oil
  • Butter, for buttering the buns
  • 4 potato buns, split
  • Sliced Roma tomatoes, for serving
  • Watercress, for serving
  • Lemon-Caper Aioli:
  • 1/2 cup mayonnaise
  • 2 teaspoons capers, chopped
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh parsley
  • 1 clove garlic, grated
  • Juice of 1 lemon
  • Kale Slaw:
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 cups shredded kale
  • 3 cups shredded cabbage
  • 3 cups shredded carrots
  • 1 cup sunflower seeds
Directions
  • For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.

  • For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.

  • For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds.

  • To cook the salmon burgers, heat the canola oil in a cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side.

  • Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress.


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    This recipe is featured in:

    The Kitchen