Lemony Salmon Burgers
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Salmon burgers offer a host of opportunities to create the comfort food that makes memories. How often have we heard from customers, “My grandmother used to make salmon cakes, and I loved them!” This one recipe we like on the boat. We buy large cases of lemons to take to Alaska. Fresh lemons last surprisingly well, and add a nice touch to boat cooking.
| Servings |
| 4 Burgers |
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Lemony Salmon Burgers
Salmon burgers offer a host of opportunities to create the comfort food that makes memories. How often have we heard from customers, “My grandmother used to make salmon cakes, and I loved them!” This one recipe we like on the boat. We buy large cases of lemons to take to Alaska. Fresh lemons last surprisingly well, and add a nice touch to boat cooking.
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Ingredients
- 2-7.5 oz cans ThinkPink and/or Redhead Traditional
- 2 eggs Lightly Beaten
- 4 TBL fresh parsley Minced
- 1 lemon Juiced and Zested
- 3 TBL fresh garlic Minced
- 1/2 Cup dry breadcrumbs
- Tabasco or similar hot sauce To Taste
- Kosher salt and pepper To Taste
- 2 TBL Vegetable or Avocado Oil
- 4 Squares ciabatta bread or your favorite bun Split and Toasted
- fresh arugula
Garlic Aioli
- 1 large egg
- 3 Cloves garlic
- 1 TBL fresh lemon juice
- Kosher salt and pepper To Taste
- 1/2 Cup olive oil
Servings: Burgers
Units:
Instructions
Lemony Salmon Burgers
- Combine all ingredients and form into cakes. Refrigerate at least 1 hour or up to 1 day.
- Preheat oven to 375 degrees. Heat oil in your favorite frying pan on medium high heat(we like cast iron).
- Once the oil has heated cook the burgers on each side until golden brown and transfer into the oven and cook for 10 more minutes.
- On toasted bun spread freshly made garlic aioli and place a small amount of fresh arugula and a burger patty. Add any other condiments you prefer; fresh heirloom tomatoes or red onion would both be delicious.
Garlic Aioli
- Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
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