SALMON BURGERS WITH PEPPERONCINI MAYO

SALMON BURGERS WITH PEPPERONCINI MAYO

These salmon burgers will make you fall in love with salmon for the first time or for the thousandth time. All you need is a food processor to transform a standard fillet into a juicy, addicting burger. And don’t skip the pepperoncini mayo! It serves as a spicy kind of tartar sauce that completes the dish.

Serves: 4
Total time: 30 minutes
Difficulty level: moderate

1 pound skinless salmon fillets, cut into large sections
1 egg, lightly beaten
1/4 cup jarred pepperoncini peppers, chopped (stems removed but you can include the seeds for more heat)
1/2 teaspoon lemon pepper seasoning
1/3 - 2/3 cup breadcrumbs (I use Italian)
1 tablespoon fresh dill, chopped
3 or 4 scallions, chopped
1/2 teaspoon sea salt

 

For the pepperonicini mayo:
1/2 cup mayo
5 or 6 jarred pepperoncini peppers, chopped (stems removed but you can include the seeds for more heat)
1/2 teaspoon liquid from the jar of pepperonicini 

Let’s do it!

  • Add salmon chunks to the food processor and pulse until coarsely ground (look for a similar grind to ground beef). It should take less than a minute of processing. If it’s difficult to process, you can add a splash of olive oil to help it along.

  • Transfer to a mixing bowl and add all other ingredients, adding the breadcrumbs last. Start by adding about 1/3 cup breadcrumbs and then gradually add more until the mixture is sturdy enough to be able to mold into patties.

  • Form into 4 equal sized burger patties and then briefly set in the fridge while you make your mayo.

  • To make the mayo, combine the pepperoncini, a bit of their liquid and the mayo with a whisk or spoon and then set in the fridge until ready to serve.

  • To cook the burgers, you can either use a cast iron skillet or an outdoor grill. I prefer the cast iron because you can get a really nice sear. Whichever cooking surface you choose, spray it with a cooking spray or light coating of vegetable oil and then bring to medium high heat.

  • Cook for about 4 - 5 minutes per side or until each side is seared golden brown. It’s okay if they are medium or medium rare on the inside, that’s how I like them and how I think they’re best!

  • Serve on your choice of bun (I like them on an onion roll) with fresh greens and the pepperoncini mayo.

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