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Recipe courtesy of Katie Lee

Show: The Kitchen

Episode: Summer Cookout

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Salmon Burgers with Lemon-Caper Aioli and Kale Slaw

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3 videos | Salmon Burgers with Kale Slaw (03:41)

Total:: 1 hr 20 min
: (includes chilling time)
Active:: 1 hr

Yield:: 4 burgers

Level:: Easy

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Salmon Burgers with Kale Slaw (03:41)

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Ingredients

Salmon Burgers:

1 pound skinless salmon, cut into cubes
1/2 cup fresh flat-leaf parsley leaves
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
10 fresh basil leaves
1 large egg
Zest of 1 lemon
2 tablespoons canola oil
Butter, for buttering the buns
4 potato buns, split
Sliced Roma tomatoes, for serving
Watercress, for serving

Lemon-Caper Aioli:

1/2 cup mayonnaise
2 teaspoons capers, chopped
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 clove garlic, grated
Juice of 1 lemon

Kale Slaw:

1/2 cup mayonnaise
1/2 cup plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon honey
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 cups shredded kale
3 cups shredded cabbage
3 cups shredded carrots
1 cup sunflower seeds

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.

My Private Notes

Name: Salmon Burgers with Lemon-Caper Aioli and Kale Slaw
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 burgers
Ingredients: 1 pound skinless salmon, cut into cubes; 1/2 cup fresh flat-leaf parsley leaves; 1 teaspoon onion powder; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper; 10 fresh basil leaves; 1 large egg; Zest of 1 lemon; 2 tablespoons canola oil; Butter, for buttering the buns; 4 potato buns, split; Sliced Roma tomatoes, for serving; Watercress, for serving; 1/2 cup mayonnaise; 2 teaspoons capers, chopped; 1 teaspoon chopped fresh basil; 1 teaspoon chopped fresh parsley; 1 clove garlic, grated; Juice of 1 lemon; 1/2 cup mayonnaise; 1/2 cup plain Greek yogurt; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 1 teaspoon honey; 1/2 teaspoon celery seeds; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 5 cups shredded kale; 3 cups shredded cabbage