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Salmon Burger with Artichoke Aioli
Prep Time: 30 mins | 4 Servings
The supreme superfood that is salmon, crafted and cooked into the most superb burger on the planet — we’re getting artichoked up just thinking about it.
Ingredients
Salmon Burger Patties:
- Two 7.5oz cans of Bumble Bee wild-caught salmon
- 3 tablespoons olive oil
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onions
- 1/4 cup finely diced red bell peppers
- 2 tablespoons minced freshly parsley
- 2/3 cup cracker crumbs (I like Ritz)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg
- Zest of 1 lemon
- Juice of 1/2 lemon
Artichoke Aioli:
- 1 small jar artichokes, drained and chopped
- 1 cup mayonnaise
- 2 tablespoons chopped cornichons
- 1 tablespoon chopped capers (rinsed and drained)
- 2 teaspoons Dijon mustard
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
Directions
Burger patties
In a skillet over medium heat, add 1 tablespoon of the oil and sauté the celery, onions and bell peppers until tender, 5 to 6 minutes
Stir in the parsley
Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice
Mix with your hands until evenly combined
Shape into patties (I use 1/2 cup per patty, making 8)
Place on a baking sheet and refrigerate for 20 minutes.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat
Cook the patties (do not overcrowd the pan — I do 4 at a time) until golden brown, 3 to 4 minutes per side
Add the remaining tablespoon of oil to cook the second batch.
Build your own salmon burgers on your favorite type of bun and top with arugula and aioli.
Aioli:
Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper. Refrigerate until ready to use.
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