Fire up grills and guests with these lean, juicy salmon burgers. Fresh salmon is finely diced, generously seasoned with tabasco and then pan-seared for maximum crispiness before it’s topped with homemade tartar sauce.
- Salmon Burgers:
- 6 soft potato hamburger rolls
- 1 ½ pounds skinless True North Salmon fillet, chilled in the freezer for 20 to 30 minutes
- ½ diced red bell pepper
- ½ diced green bell pepper
- ½ cup chopped scallions
- 1 tsp. Tabasco sauce
- 2 tsp. salt
- Freshly ground black pepper
- 1 large egg white, whipped to soft peaks
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 1 ripe beefsteak tomato, cored and cut into 4 thick slices
- Green Tartar Sauce
- A handful of tender salad greens
- Green Tartar Sauce:
- ¼ cup chopped cornichons
- 1 Tbsp. chopped capers
- 1 medium shallot, coarsely chopped
- 2 cups mayonnaise
- ½ tsp. Dijon mustard
- 1 ½ heaping Tbsp. chopped fresh dill
- 2 heaping Tbsp. chopped fresh chives
- 2 heaping Tbsp. chopped fresh flat-leaf parsley
- 1 tsp. fresh lemon juice
- ½ tsp. freshly ground white pepper
- ¼ cup olive oil
- Cut the salmon into a fine dice and place the salmon in a medium bowl, over ice.
- Add the bell peppers and scallions, and combine gently with your hands. Season with the Tabasco, salt and black pepper. Gently fold in ¼ cup of the beaten egg white. Form into 6 patties. Place on a lightly oiled plate.
- Heat a large nonstick skillet over medium heat and put the olive oil in the pan. Arrange the burgers in the pan and place ½ tsp. butter next to each burger.
- Cook for 2-3 minutes to allow the burgers to set up. Carefully flip them over with a spatula. Cook for another 2 minutes or until nicely browned on both sides. Remove to a small sheet pan.
- Set each burger on an opened potato bun and top with a thick slice of ripe tomato, a generous dollop of tartar sauce and some greens, and enjoy.
- Green Tartar Sauce
- Drop the cornichons, capers and shallot into a food processor. Process for a few seconds just to combine.
- Add the mayonnaise, mustard, herbs, lemon juice and white pepper and process for about 8 seconds to blend well. Scrape down the sides. Add the oil in a slow, steady stream. Scrape the tartar sauce out into an airtight container, cover and refrigerate for 24 hours before using.
Did you know?
When making salmon burgers, it’s tempting to cut the salmon into pieces that are too small. Aiming for a fine dice will help your burger retain moisture—and give it a more pleasing texture.