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Salmon Burgers with Citrus Herb Sauce

Jamie Purviance

Fuel Type:

Serves 4
6 to 8 min.

People
Serves 4
Grilling Time
6 to 8 min.
Prep Time
20 min.
Refrigeration Time
1 h

Ingredients

Instructions

the Ingredients

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Patties

455 grams skinless salmon fillet, pin bones removed, cut into 2.5-centimeter pieces
55 grams panko bread crumbs
60 milliliters mayonnaise
3 tablespoons finely chopped shallot
2 tablespoons finely chopped fresh cilantro leaves

Kosher salt
Freshly ground black pepper

Sauce

2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons finely chopped fresh basil leaves
1½ tablespoon capers, drained and finely chopped
1 tablespoon fresh lemon juice
Finely grated zest of 1 orange

Extra-virgin olive oil
4 hamburger buns, split
4 leaves butter lettuce
2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices

Instructions

In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about 18 millimeters thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.
In a medium bowl mix the sauce ingredients, including 60 milliliters oil, and then season with salt and pepper.
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat.
Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat.
Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.

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