Recipe courtesy of Mike Maxon
Total:
30 min
Active:
15 min
Yield:
2 to 3 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 500 degrees F.

For the salmon: Remove the skin and any bones from the salmon and cut into small pieces. Add to a food processor and pulse until finely chopped. Remove and add to a large bowl.

For the pesto: Put the pistachios, basil, orange juice, Parmesan, olive oil, garlic,hot sauce and a pinch of salt and pepper in a blender or food processor and puree.

For the burger: Add 1/2 cup of pesto per pound of salmon and stir in the breadcrumbs until incorporated. Add some more breadcrumbs if the mixture is too moist to hold together. Cook a small piece of the burger mixture and test for taste and consistency.

Portion the burger mixture into 6-ounce patties, arrange on a baking sheet and bake for 7 minutes. Remove from the oven and then wrap each burger in phyllo dough. Return the burgers to the oven at the same temperature for 7 more minutes. Arrange on a serving platter and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Niman Ranch Burgers

Recipe courtesy of Ina Garten

Black Bean Burger

Recipe courtesy of Ree Drummond

Southwest Turkey Burgers

Recipe courtesy of Rachael Ray

Grilled Chilean Sea Bass

Recipe courtesy of Enchantment Resort

Cheese Stuffed Burgers

Recipe courtesy of Trisha Yearwood

Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach

Recipe courtesy of Tyler Florence

Shrimp Burgers with Old Bay Mayo

Recipe courtesy of Katie Lee

Luna Sea Burger

Recipe courtesy of Mike Maxon

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking