Perfect Salmon Burgers


  • Tartar sauce and arugula, for topping
  • 2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns, split
  • Kosher salt and freshly ground black pepper
  • 1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
  • 2 scallions, chopped
  • Pinch of cayenne pepper
  • ½ teaspoon grated lemon zest
  • + 4 more ingredients
    • 1 tablespoon lemon juice
    • 1 tablespoon mayonnaise
    • 2 tablespoons dijon mustard
    • 1 ¼ pounds center-cut salmon fillet, skin and pin bones removed

1. Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

View full recipe at SpringPad


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