Luna Sea Burger

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
2 to 3 servings
Level:
Intermediate

Ingredients
  • 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
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 all of the remaining ingredients, except the bread crumbs, into a mixer or food processor and puree.

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.


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