Salmon Burgers with Sweet Pickle Relish

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Salmon Burgers with Sweet Pickle Relish
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
FOR THE SWEET PICKLE RELISH
FOR THE SALMON BURGERS
1 1/2 lbs skinless center-cut salmon fillet, finely chopped
2 cups panko bread crumbs, divided
1/2 cup mayonnaise
1 tsp lemon zest, finely grated
2 garlic cloves, minced
1/4 cup vegetable oil, divided
6 King's Hawaiian rolls, split and toasted
Wine Pairing
Instructions
WHISK together all the sauce ingredients for sweet pickle relish, then set aside.
MAKE the salmon burgers: In a food processor, pulse the salmon until finely minced, then transfer to a large bowl. Add 1 cup of the panko, the mayonnaise, parsley, dill, capers, salt, Worcestershire, lemon zest, pepper and garlic. Using your hands, mix until incorporated, then form into six 4-ounce patties. Coat the patties in the remaining 1 cup of panko bread crumbs.
HEAT 2 tablespoons of vegetable oil, in 2 large nonstick skillets, over medium-high heat. Add 3 burgers to each pan and cook, flipping once, until golden brown and cooked through, 4 to 5 minutes.
SPREAD the relish on the bottom halves of the buns then place a fish burger on each. Top with more relish, shredded iceberg lettuce and the remaining bun halves, then serve.
Ingredients
FOR THE SWEET PICKLE RELISH
FOR THE SALMON BURGERS
1 1/2 lbs skinless center-cut salmon fillet, finely chopped
2 cups panko bread crumbs, divided
1/2 cup mayonnaise
1 tsp lemon zest, finely grated
2 garlic cloves, minced
1/4 cup vegetable oil, divided
6 King's Hawaiian rolls, split and toasted
Wine Pairing
Instructions
WHISK together all the sauce ingredients for sweet pickle relish, then set aside.
MAKE the salmon burgers: In a food processor, pulse the salmon until finely minced, then transfer to a large bowl. Add 1 cup of the panko, the mayonnaise, parsley, dill, capers, salt, Worcestershire, lemon zest, pepper and garlic. Using your hands, mix until incorporated, then form into six 4-ounce patties. Coat the patties in the remaining 1 cup of panko bread crumbs.
HEAT 2 tablespoons of vegetable oil, in 2 large nonstick skillets, over medium-high heat. Add 3 burgers to each pan and cook, flipping once, until golden brown and cooked through, 4 to 5 minutes.
SPREAD the relish on the bottom halves of the buns then place a fish burger on each. Top with more relish, shredded iceberg lettuce and the remaining bun halves, then serve.

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