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Recipe courtesy of Mike Maxon

Luna Sea Burger

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 2 to 3 servings
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14 to 20 ounces fresh salmon fillets

2 cups shelled pistachios, toasted for 3 minutes

2 ounces fresh basil leaves

1/4 cup orange juice

1/4 cup Parmesan

1/4 cup olive oil 

1 tablespoon minced garlic

1 tablespoon hot sauce

Pinch kosher salt and freshly ground black pepper

1 cup bread crumbs, plus more if needed

6 sheets phyllo dough


  1. Preheat the oven to 500 degrees F. 
  2. 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. 
  3. For the pesto: Put the pistachios, basil, orange juice, Parmesan, olive oil, garlic,hot sauce and a pinch of salt and pepper in a blender or food processor and puree.
  4. For the burger: Add 1/2 cup of pesto per pound of salmon and stir in the breadcrumbs until incorporated. Add some more breadcrumbs if the mixture is too moist to hold together. Cook a small piece of the burger mixture and test for taste and consistency.
  5. Portion the burger mixture into 6-ounce patties, arrange on a baking sheet and bake 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.
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