SALMON BURGERS WITH CITRUS HERB SAUCE

SALMON BURGERS WITH CITRUS HERB SAUCE image

Categories Fish

Number Of Ingredients 18

PATTIES
1 skinless salmon fillet, about 1 pound, pin bones removed, cut into 1-inch pieces
Â¾ cup panko bread crumbs
Â¼ cup 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
1Â½ tablespoons capers, drained and finely chopped
1 tablespoon fresh lemon juice
Freshly 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

Steps:

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 Â½ teaspoon salt and Â¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about Â¾ inch 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 Â¼ cup oil, and season with salt and pepper. Prepare the grill for direct cooking over medium heat (350ÃÂ° to 450ÃÂ°F). 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. Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.