Luna Sea Burger

Total Time:
30 min
15 min
15 min

2 to 3 servings

  • 14 to 20 ounces fresh salmon fillets
  • 2 cups shelled pistachios, toasted for 3 minutes
  • 2 ounces fresh basil leaves
  • 1/4 cup orange juice
  • 1/4 cup Parmesan
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon hot sauce
  • Pinch kosher salt and freshly ground black pepper
  • 1 cup breadcrumbs, plus more if needed
  • 6 sheets phyllo dough
Watch how to make this recipe.
  • 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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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