Photo: Luna Sea Burger Recipe
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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By patriciali
on February 20, 2012
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Quite tasty! Easy to make. Too easy to eat!
By carylton
on June 28, 2011
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I made this yesterday and I don't believe that this recipe has been correctly converted. For the amount of salmon called out in the recipe 2 oz of basil and 2 cups of pistachio just don't seem right to me. So I adjusted as I went along.. besides- pistachios are expensive!
I loved the flavor of the pesto and I saved a little of it for sauce, (I added it to mayo.
I also did not want to have leftovers from a pack of phyllo and knew I would not need it. SO-- I had lumpia wrappers in the freezer and these work PERFECTLY, with no waste. Just role the partially cooked burger (ahem, I just put mine onto an oiled griddle, no need to heat that oven to rocket temps folks, into a wrapper, trim off the sides and fold under. Then cook again in a little hot oil.
I'll use the "pesto" for other things.
BTW if you are low-carbing you can use almond flour instead of crumbs as I did.
Enjoy!
By RevGregory
on December 18, 2010
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Looking forward to trying this one out! In response to the review from donalyndeeds_972722, the phyllo was brushed with a garlic infused olive oil prior to wrapping.
Read all 7 reviews