Weather: 18 degrees, saw my first Northern Lights last night above the house
What I’m listening to: Song of the Beautiful, Christy Nockels
These are my favorite burgers at the moment. I make these with our local wild-caught Alaskan Sockeye salmon and they’re just about the tastiest burger known to humankind.
Diced salmon, Panko crumbs, green onion, garlic, soy, and more all marrying together in one gorgeous and delectable patty. Isn’t that red Sockeye salmon so pretty? These burgers are huge and very filling. You won’t even think to say, “where’s the beef?”
I implore you not to skip the Cilantro Mayo. It really elevates these burgers to the next level and provides the sauciness and creaminess these burgers need. Make the mayo, pretty please.
Salmon Burgers with Cilantro Mayo
Adapted from [Annie’s Eats|http://annies-eats.com/2010/01/28/salmon-burgers-with-cilantro-mayo/] and [Paula Deen|http://www.foodnetwork.com/recipes/paula-deen/salmon-burgers-recipe/index.html]
Yields: 4-6 burgers, depending on thickness
- For the Cilantro Mayo:
- 1/2c mayonnaise
- 1 clove garlic, minced
- 1/2c cilantro, chopped fine
- dash of cayenne pepper
- squeeze of lemon
- For the Salmon Burgers:
- 2lb salmon, diced (I use Sockeye salmon)
- 3/4c Panko crumbs
- 1 clove garlic, minced
- 1/2c green onions, thinly sliced
- 2 egg whites
- 3T soy sauce
- 2t fresh lemon juice
- 1/2t salt
- For Serving:
- Hamburger Buns (I used wheat), preferably toasted
- Lettuce, torn
- Tomato, sliced
- Avocado, sliced
- Red Onion, sliced
- Lemon Wedges
- Cilantro Mayo
In a small bowl, combine mayo ingredients and stir until completely combined (can whirl in food processor). Refrigerate until ready to serve.
!For Salmon Burgers:
In a bowl, add salmon, garlic, green onion, and Panko. Mix gently until well combined.
In a smaller bowl, combine egg whites, soy, lemon, and salt. Whisk. Pour over salmon/Panko mixture and toss gently until mixture is moistened.
Heat a skillet to medium heat and swirl with canola oil.
On a cutting board or work surface, form salmon into 4-6 equal-sized patties, packing firmly. Using a sturdy spatula, transfer patties to hot pan.
Cook until golden and crispy, about 4 minutes. Flip and repeat until burgers are cooked through, but not dried out, about 3-4 more minutes, depending on thickness. Sprinkle finished burgers with sea salt.
Serve on a bun with Cilantro Mayo (be generous), lettuce, tomato, red onion, and avocado.