Best 5 Salmon Burgers With Lemon Caper Aioli And Kale Slaw Recipes

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**Savory Salmon Burgers with Lemon-Caper Aioli and Refreshing Kale Slaw: A Culinary Symphony of Flavors**

Indulge in a delectable culinary journey with our tantalizing salmon burgers, masterfully crafted with succulent salmon fillets, complemented by a symphony of flavors. These burgers are not just any ordinary patties; they are culinary masterpieces, bursting with the natural richness of salmon, expertly seasoned with a harmonious blend of herbs and spices. Accompanying these delectable burgers is a zesty lemon-caper aioli, a vibrant sauce that tantalizes your taste buds with its tangy citrus notes, while the refreshing kale slaw adds a symphony of textures and flavors, featuring crisp kale, crunchy carrots, and a tangy dressing. Prepare to embark on a culinary adventure as you savor these salmon burgers, a perfect symphony of tastes and textures that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON BURGERS WITH LEMON-CAPER AïOLI



Salmon Burgers with Lemon-Caper Aïoli image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

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
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

Steps:

  • 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.

LEMON-CAPER AIOLI



Lemon-Caper Aioli image

Provided by Katie Lee Biegel

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 6

1 cup mayonnaise
1 tablespoon capers, chopped
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 cloves garlic, grated
Juice of 2 lemons

Steps:

  • Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.

LAMB BURGERS WITH LEMON-CAPER AIOLI AND FENNEL SLAW



Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw image

For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.

Provided by Nick Perkins

Yield Makes 4

Number Of Ingredients 21

Lemon-Caper Aioli:
1/4 cup rinsed salt-packed capers
1 cup mayonnaise
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
3 tablespoons (or more) fresh lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, finely grated
Kosher salt
Lamb burgers and assembly:
1 1/2 pounds ground lamb, preferably grass-fed
Kosher salt
4 tablespoons olive oil, divided
3 celery stalks, thinly sliced on the diagonal
1/2 fennel bulb, thinly sliced; plus 1/4 cup chopped fennel fronds (optional)
1/4 large sweet onion, thinly sliced
3 tablespoons fresh lemon juice
2 teaspoons crushed dried mint
Freshly ground black pepper
4 potato or ciabatta rolls, toasted
Boquerones (marinated white anchovies; for serving)

Steps:

  • Lemon-Caper Aioli:
  • Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
  • Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
  • Assembly:
  • Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
  • Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won't take on as much color as a beef burger), 5-7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
  • Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
  • Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.
  • Do Ahead
  • Aioli can be made 1 day ahead. Cover and chill.

SALMON BURGERS WITH LEMON AND CAPERS



Salmon Burgers with Lemon and Capers image

Categories     Sandwich     Food Processor     Fish     Sauté     Lunch     Lemon     Salmon     White Wine     Summer     Pan-Fry     Capers     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 burgers

Number Of Ingredients 15

5 tablespoons (or more) olive oil
1 cup chopped shallots (about 3 large)
1 cup dry white wine
1/2 cup fresh lemon juice
1 4-ounce jar capers, drained, chopped
2 pounds chilled skinless salmon fillets, cut into 1-inch pieces, any bones removed
3 cups fresh breadcrumbs made from French bread
2 large eggs, beaten to blend
3 tablespoons chopped fresh dill
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
10 hamburger buns, split, toasted
Mayonnaise
Lettuce leaves
Tomato slices

Steps:

  • Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and sauté until translucent, about 4 minutes. Increase heat to medium-high. Add white wine, lemon juice and drained capers and cook until almost all liquid evaporates, about 12 minutes. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.
  • Using on/off turns, coarsely grind salmon fillets in processor. Add ground salmon to shallot mixture. Mix in fresh breadcrumbs, beaten eggs, dill, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Form salmon mixture into 10 patties, dividing equally. (Salmon patties can be prepared 6 hours ahead. Transfer to baking sheet, then cover with plastic wrap and refrigerate.)
  • Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, add salmon patties to skillet and cook until patties are golden brown and cooked through, about 2 minutes per side, adding more oil to skillet as needed. Serve salmon burgers on toasted hamburger buns with mayonnaise, lettuce leaves and tomato slices.

SALMON BURGERS WITH LEMON-CAPER AIOLI AND KALE SLAW



Salmon Burgers with Lemon-Caper Aioli and Kale Slaw image

Number Of Ingredients 0

Steps:

  • For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, 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 for 20 minutes.For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds.To cook the salmon burgers, heat the canola oil in a 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 aioli, tomatoes and watercress.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 1,149

Tips:

  • Choose the right salmon. Use fresh or frozen salmon fillets that are free of skin and bones. If using frozen salmon, thaw it completely before cooking.
  • Make sure the salmon is cooked through. The internal temperature of the salmon should reach 145°F (63°C) before serving.
  • Don't overcook the salmon. Overcooked salmon will be dry and tough. Cook it just until it is cooked through, about 8-10 minutes per side.
  • Use a good quality mayonnaise. The mayonnaise is the base of the lemon caper aioli, so make sure to use a good quality brand that you enjoy the taste of.
  • Make the lemon caper aioli ahead of time. The aioli can be made up to 3 days in advance. Just store it in the refrigerator until you're ready to use it.
  • Use a variety of vegetables in the kale slaw. The kale slaw is a great way to add some extra vegetables to your meal. Use a variety of vegetables that you enjoy, such as kale, cabbage, carrots, and red onion.
  • Dress the kale slaw just before serving. The kale slaw is best served fresh, so dress it just before you're ready to eat it.

Conclusion:

These salmon burgers with lemon caper aioli and kale slaw are a delicious and healthy meal that can be enjoyed by the whole family. The salmon burgers are moist and flavorful, the aioli is tangy and creamy, and the kale slaw is refreshing and crunchy. This meal is sure to be a hit at your next gathering.

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