Salmon Burgers with Lemon-Caper Aïoli
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 711
- Total Fat
- 51
- Saturated Fat
- 10
- Carbohydrates
- 32
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 33
- Cholesterol
- 128
- Sodium
- 615
- Total: 45 min
- Active: 30 min
Ingredients
For the Burgers:
1 pound skinless salmon, cut into cubes
1/2 cup fresh parsley
10 fresh basil leaves
1 teaspoon onion powder
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 large egg
Finely grated zest of 1 lemon
2 tablespoons canola oil
Butter, for the buns
4 potato buns, split
Sliced Roma tomatoes and watercress, for topping
For the Aïoli
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
Directions
- For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the 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 20 minutes.
- Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
- Heat the canola oil in a 12-inch 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 aïoli, tomatoes and watercress.