The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Salmon Hamburger Cucumber Pickles Watercress Mayonnaise Green Onion/Scallion Ginger Food Processor Pescatarian Soy Free Peanut Free Tree Nut Free Dairy Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 17
Steps:
- Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
- Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
- Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
- Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
- Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
- Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.
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Twila Merriman
[email protected]These burgers look delicious! I can't wait to try them.
Aakiti Ch
[email protected]I would love to try this recipe, but I don't have a food processor. Do you have any suggestions for how I could make the burgers without one?
Khalil Matobbar
[email protected]I followed the recipe exactly and the burgers turned out great! I would highly recommend this recipe.
abdu sukkur
[email protected]The burgers were a bit dry, but the flavors were good.
willistic
[email protected]I'm not a big fan of fish, but these burgers were surprisingly good. I would definitely make them again.
jesus Llamas
[email protected]These burgers are a great way to get your kids to eat fish. My kids loved them!
Md SAEYM Khan Md SAEYM Khan
[email protected]I love the flavors in these burgers. The salmon is perfectly cooked and the ginger and pickled cucumbers add a nice touch.
Saifullah Qadri
[email protected]The burgers were easy to make and turned out delicious. I will definitely be making them again.
Saima Nauman
[email protected]I made these burgers for a party and they were a huge success! Everyone loved them.
Shada Megdadi
[email protected]These burgers were a hit with my family! The combination of salmon, ginger, and pickled cucumbers was perfect.