Salmon Burgers with Kale Slaw
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Recipe courtesy of Katie Lee Biegel

Salmon Burgers with Lemon-Caper Aioli and Kale Slaw

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  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 1 hr
  • Yield: 4 burgers


Salmon Burgers:

Lemon-Caper Aioli:

Kale Slaw:


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress.