Recipe courtesy of Katie Lee
Show: The Kitchen
Episode: Summer Cookout
Save Recipe Print
Total:
1 hr 20 min
(includes chilling time)
Active:
1 hr
Yield:
4 burgers
Level:
Easy
Total:
1 hr 20 min
(includes chilling time)
Active:
1 hr
Yield:
4 burgers
Level:
Easy

Ingredients

Salmon Burgers:
Lemon-Caper Aioli:
Kale Slaw:

Directions

Watch how to make this recipe.

For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.

For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.

For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds.

To cook the salmon burgers, heat the canola oil in a cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side.

Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress.

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