Salmon Burgers with Tartar Sauce and Slaw
- Level: Easy
- Yield: 4 servings
- Total: 45 min
- Active: 45 min
Ingredients
Burgers:
3 tins (150 grams/5 1/2 ounces each) sockeye salmon, drained
2 green onions, thinly sliced
1/4 cup minced bell pepper
2 to 3 teaspoons minced red finger chili or jalapeño pepper
1 clove garlic, finely minced
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
2 tablespoons plain breadcrumbs
1 to 2 eggs
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons (30 milliliters) olive oil
4 hamburger buns
Tartar Sauce:
1/3 cup (80 milliliters) mayonnaise
1/4 cup finely chopped dill pickles
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
1 tablespoon chopped capers
1/2 teaspoon Dijon mustard
1/2 lemon, zested and juiced
Kosher salt
Freshly ground black pepper
Slaw:
1 tablespoon (15 milliliters) mayonnaise
1 tablespoon (15 milliliters) sour cream
1/2 teaspoon white or cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon onion powder
2 cups finely shredded cabbage, preferably savoy
1 carrot, peeled and shredded
Kosher salt
Freshly ground black pepper
Directions
- For the burgers: In a large bowl, flake the tinned salmon and break up any bones. Add the green onions, bell pepper, chili pepper, garlic, parsley, dill, breadcrumbs and 1 egg. Season with salt and pepper and mix well to combine. If the mixture seems dry, add another egg.
- Preheat the oil in a large nonstick skillet over medium-high heat. Divide the salmon mixture into 4 equal portions and shape into patties. Add to the pan and cook for 3 to 4 minutes per side, or until golden brown and crisp.
- Meanwhile, for the tartar sauce: Mix together the mayonnaise, pickles, dill, parsley, capers, Dijon, lemon zest and lemon juice. Season to taste with salt and pepper.
- For the slaw: Whisk together the mayonnaise, sour cream, vinegar, Dijon, sugar and onion powder in a large bowl. Add the cabbage and carrot and toss to combine. Season to taste with salt and pepper.
- If desired, toast the buns in a skillet or under the broiler before assembling the burgers topped with tartar sauce and slaw.