Name: Salmon Burgers with Sweet Pickle Relish
Prep time: 20 min
Cook time: 5 min
Yield: 6 people
Ingredients: 1 cup mayonnaise; 6 tbsps bread-and-butter pickles (, minced); 2 tbsps bread-and-butter pickle juice; 2 tbsps minced dill; Kosher salt and freshly ground black pepper (, to taste); 1 1/2 lbs skinless center-cut salmon fillet (, finely chopped); 2 cups panko bread crumbs (, divided); 1/2 cup mayonnaise; 1/2 cup finely chopped parsley; 1 tbsp minced dill; 1 tbsp minced capers; 1 tsp Kosher salt; 1 tsp Worcestershire sauce; 1 tsp lemon zest (, finely grated); 1/2 tsp freshly ground black pepper; 2 garlic cloves (, minced); 1/4 cup vegetable oil (, divided); 6 King's Hawaiian rolls (, split and toasted); Shredded iceberg lettuce (, for garnish); Chardonnay

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

1 cup mayonnaise

6 tbsps bread-and-butter pickles, minced

2 tbsps bread-and-butter pickle juice

2 tbsps minced dill

Kosher salt and freshly ground black pepper, to taste

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

1/2 cup finely chopped parsley

1 tbsp minced dill

1 tbsp minced capers

1 tsp Kosher salt

1 tsp Worcestershire sauce

1 tsp lemon zest, finely grated

1/2 tsp freshly ground black pepper

2 garlic cloves, minced

1/4 cup vegetable oil, divided

6 King's Hawaiian rolls, split and toasted

Shredded iceberg lettuce, for garnish

Wine Pairing

Chardonnay

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.