40 minutes
Delicious and crispy salmon burgers served with a tangy herbed rémoulade and fresh fennel slaw.
Salmon, very finely chopped by hand
0 lb
Flat Leaf Parsley, minced
tablespoons
Tarragon, minced
tablespoons
Chives, minced
tablespoons
Ground Coriander Seed
teaspoons
Fresh Ginger, grated
0.25 inches
to taste
to taste
cups
Brined Capers, minced
tablespoons
Cornichons, minced
tablespoons
Fresh Flat-Leaf Parsley, minced
teaspoons
Tarragon, minced
teaspoons
Chives, minced
teaspoons
Lemon Juice, fresh
teaspoons
teaspoons
Prepared Horseradish, drained
teaspoons
Celery Root, peeled, julienned
0 oz
Radicchio, shredded
0 oz
Fennel, julienned
0 oz
for drizzling
Lemon Juice, fresh
for drizzling
to taste
to taste
Panko bread crumbs
cups
cups
Brioche Hamburger Buns, buttered and toasted
each
1. Prepare the Salmon Patties
In a medium bowl, combine the finely chopped salmon with the minced parsley, tarragon, and chives. Add the ground coriander seed and grated ginger. Season with kosher salt and freshly ground black pepper to taste. Mix everything together until the ingredients are evenly distributed, ensuring there are no large chunks of salmon.
2. Make the Herbed Rémoulade
In a small bowl, stir together the mayonnaise, minced capers, and cornichons. Add the minced parsley, tarragon, and chives. Mix in the fresh lemon juice, Dijon mustard, and prepared horseradish. Season with kosher salt and freshly ground black pepper. Mix well to create a smooth, creamy consistency with all the flavors evenly blended.
3. Prepare the Slaw
In a medium bowl, combine the julienned celery root, shredded radicchio, and julienned fennel. Drizzle with extra-virgin olive oil and fresh lemon juice. Season with kosher salt and freshly ground black pepper. Toss the ingredients lightly to coat them evenly, ensuring the slaw stays crisp and fresh.
4. Form and Cook the Salmon Patties
Divide the salmon mixture into four portions and shape each into a 1-inch thick patty. Coat each patty with panko bread crumbs, pressing firmly to ensure the crumbs adhere. Heat the vegetable oil in a cast iron skillet over medium-high heat. Once the oil is hot, carefully place the salmon patties in the skillet. Cook for about five minutes on each side or until the patties are lightly browned and crispy on the outside while remaining medium-rare inside. Transfer the cooked patties to a paper towel-lined tray to drain any excess oil.
5. Toast the Buns
While the patties are cooking, butter and toast the brioche buns until they are golden brown and slightly crisp. This step adds a delightful texture and prevents the buns from becoming soggy.
6. Assemble the Burgers
To assemble the burgers, spread a generous amount of the herbed rémoulade on the bottom half of each toasted bun. Place a salmon patty on top, followed by a heap of the fresh fennel slaw. Cap the burgers with the top halves of the buns and serve immediately.
Swap the salmon for other proteins such as classic ground beef, ground turkey or chicken, mashed black beans for a vegetarian option, or chickpeas for a vegan falafel burger, adjusting seasonings accordingly.
Opt for a classic coleslaw with cabbage and carrots, an Asian slaw with Napa cabbage and sesame oil in the dressing, or a Southwestern slaw with julienned bell peppers and a lime-cilantro dressing.
Replace the herbed rémoulade with tzatziki for a Mediterranean flavor, spicy aioli for a kick, or mix mayonnaise with barbecue sauce for a smoky, tangy topping.
Try pickled vegetables, a slice of grilled pineapple for sweetness, or roasted red peppers for smokiness. Swap out typical condiments for avocado aioli or a spicy harissa spread.
Introduce a spice mix such as Cajun or a smoky paprika blend for a different kick, or add a miso glaze before crisping for umami depth.
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