Salmon Burger Recipe with Lemon Cilantro Mayonnaise

by Aaron
(Atlanta, GA)

Here's a great salmon burger recipe with a great lemon and cilantro mayonnaise sauce. Substitute the mayonnaise with yoghurt to up the health quotient of this recipe. Makes 4 burgers.

Lemon Cilantro Mayonnaise:
1/3 cup mayonnaise
1 cup lightly packed cilantro leaves
1/4 teaspoon minced garlic
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper

To make the mayonnaise, combine all of the ingredients in a small bowl and whisk to blend well. Cover and refrigerate until serving.

Patties:
1 1/2 pounds boneless, skinless salmon fillet
1/3 cup fresh bread crumbs
2 anchovy fillets mashed with 2 tablespoons water
1 tablespoon minced shallot
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 small red onion, sliced
1 1/2 tablespoons unseasoned rice vinegar
vegetable oil for brushing on the grill rack
4 sesame seed buns, split
8 spinach leaves

1. To make the patties, with a large chef's knife, cut the salmon into strips. Cut the strips crosswise, then chop until the salmon is the texture of raw hamburger meat


2. Transfer the salmon to a large bowl and add the bread crumbs, anchovy-water mixture, shallot, lemon juice, mustard, and pepper. Handling the salmon as little as possible to avoid compacting it, mix well


3. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns


4. Cover and refrigerate for about 30 minutes


5. Meanwhile combine the onion and vinegar in a bowl and toss well. Set aside for about 30 minutes, stirring often


6. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil


7. Place the chilled patties on the rack, cover, and cook, turning once, until just opaque throughout, about 2 minutes on each side


8. During the last few minutes of cooking, place the buns, cut side down, on the outer edge of the rack to toast lightly


9. To assemble the burgers, spread the mayonnaise onto the cut sides of the buns. On each bun bottom, place a few fresh spinach leaves, a patty, and an equal portion of onions


10. Add the bun tops and serve