Luna Sea Burger
- 14 to 20 ounces fresh salmon fillets
- 2 ounces fresh basil leaves
- 1/4 cup orange juice
- 1/4 cup Parmesan
- 2 cups shelled pistachios, toasted for 3 minutes
- 1 tablespoon minced garlic
- Pinch kosher salt and freshly ground black pepper
- 1 tablespoon hot sauce
- 1/4 cup olive oil
- 1 cup bread crumbs (add more if too moist)
- 6 sheets phyllo dough
Preheat the oven to 500 degrees F.
For the Salmon:
For the Pesto:
For the Luna Sea Burger:
Add 1/2 cup of pesto per pound of salmon and stir in the bread crumbs until incorporated. Cook a small piece of the burger mixture and test for taste and consistency.
Portion the burger mixture into 6-ounce patties and arrange on a baking sheet. Bake in the preheated oven 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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Mike Maxon of Crazy Burger Cafe & Juice Bar in Narragansett, RI.