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Salmon Burger with Yogurt Herb Aioli and Pickled Cucumbers

Course Main Course
Prep Time 40 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 50 minutes
Servings 6 servings

Ingredients

Pickled Cucumbers

  • ½ cup white vinegar
  • ¼ cup granulated sugar
  • 1 tsp kosher salt
  • ½ tsp celery seed
  • ⅛ tsp black pepper
  • 1 cucumber peeled if desired
  • ½ red onion

Salmon Patties

  • 2 lb salmon fillet boneless, skinless
  • ¼ cup mayonnaise
  • ½ cup dry breadcrumbs plus more if needed
  • 2 tbsp chopped fresh dill
  • zest of ½ a lemon
  • ½ tsp kosher salt
  • ⅛ tsp black pepper

Yogurt Herb Aioli

  • 1 cup mayonnaise
  • ⅓ cup plain Greek yogurt
  • 3 green onions chopped
  • 3 cloves garlic minced
  • ¼ cup chopped fresh basil
  • 3 tbsp chopped fresh dill
  • ½ lemon juice and zest
  • ½ tsp kosher salt
  • ⅛ tsp black pepper

To assemble

  • 6 brioche buns
  • 6 leaves green lettuce

Instructions

Pickled Cucumbers

  • In a small saucepan, combine the white vinegar, sugar, kosher salt, celery seed and black pepper. Bring to a simmer over medium heat, stirring to dissolve the sugar. Once the sugar is dissolved, remove from the heat and let cool until lukewarm.
  • Peel or partially peel the cucumber. Using a mandolin, thinly slice the cucumber and red onion. Transfer to a medium sized bowl. Pour the pickling liquid over the cucumbers, tossing to coat. Cover with cling film and chill in the fridge. Periodically take the bowl out and toss the cucumbers so that all of the slices have a chance to soak in the pickling liquid. More liquid will render out of the cucumbers as they chill.

Salmon Patties

  • Cut the salmon fillet into 1-inch sized cubes. In two batches, add the salmon cubes to a food processor fitted with a blade attachment. Pulse several times until the salmon has a ground consistency. Transfer the ground salmon to a large bowl. Add the mayonnaise, breadcrumbs, fresh dill, lemon zest, kosher salt and pepper. Mix together well. If the mixture is too soft to press together, add a couple more tablespoons of breadcrumbs.
  • Cut 6 pieces of parchment paper into small squares, big enough to hold a patty. Form the salmon mixture into 6 patties, placing each one on a piece of parchment. The mixture will be soft so you may have to press and form it once its on the parchment paper. Transfer to a large plate or baking sheet. Chill the patties for 30 minutes to firm up.

Yogurt Herb Aioli

  • Finely chop all the fresh herbs and garlic, this will make them blend into the aioli more evenly. In the bowl of a food processor, combine the mayonnaise, Greek yogurt, green onions, garlic, basil, dill, lemon juice and zest, kosher salt, and pepper.
  • Blend until the aioli is well mixed and the herbs are finely minced. Taste and adjust seasoning if needed. Transfer to a small bowl, cover, and chill until service.

To grill and assemble

  • Heat a grill to medium high heat. Liberally spray the grill with non-stick spray. Carefully transfer the salmon patties to the hot grill. Lay them face down and then peel the parchment off.
  • Grill for 2 to 3 minutes on the first side. Do not attempt to flip the patties until the first side is cooked. When the edges look cooked and the bottom has char grill marks, carefully flip the patties over. If you can, flip them onto a clean part of the grill that has also been sprayed with non-stick spray. Grill for another 2 to 3 minutes or until cooked through.
  • Toast the brioche buns if desired. Place cut side down on the grill for 30 seconds or until lightly browned.
  • To assemble, spoon the yogurt herb aioli onto the tops and bottoms of the brioche buns. Place a lettuce leaf on the bottom bun and top with a salmon patty. Drain the pickled cucumbers. Top the salmon patties with some of the pickled cucumbers and serve!