Salmon burgers with herb aïoli

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Photo: thisvegetarian.com

Prep Time:
15 minutes
Cooking Time:
10 minutes
Servings:
4


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  • main ingredients:
  • salmon Pageturner Cookbook
  • mayonnaise Pageturner Cookbook
  • bread Pageturner Cookbook
  • butter Pageturner Cookbook
  • herb Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • American Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 2 small cloves garlic
      salt
      1-1/2 cups mayonnaise
      1/3 cup finely chopped fresh chives
      2 Tbs. finely chopped fresh dill
      1-1/2 Tbs. Dijon mustard
      1 Tbs. fresh lemon juice
      1/8 tsp. cayenne
      Freshly ground black pepper

      5 brioche, hamburger or Kaiser buns, 1 cut into large cubes, the other 4 split
      1 lb (2 cups) skinless salmon fillets, skinned and boned, cut into 1-inch pieces
      2 oz. (4 Tbs.) unsalted butter

    Directions

    Mash and chop the garlic with a pinch of salt. Transfer the garlic to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.

    In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.

    Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.

    Brush melted butter on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light golden brown, 1 to 2 minutes.
    Serve the burgers on the buns, spread with the remaining aïoli.

    Serve with Spinach Salad.

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