Recipe courtesy of Mike Maxon
Luna Sea Burger
- Level: Intermediate
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1277
- Total Fat
- 84
- Saturated Fat
- 15
- Carbohydrates
- 73
- Dietary Fiber
- 11
- Sugar
- 11
- Protein
- 62
- Cholesterol
- 97
- Sodium
- 878
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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
Directions
- Preheat the oven to 500 degrees F.
- 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.
- 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.
- 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.
- 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.