Jammin' Salmon Burgers (Aaron McCargo, Jr.) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 teaspoons freshly chopped parsley leaves |
1/2 vidalia onion, diced |
2 eggs |
1/2 cup panko bread crumbs |
1/2 teaspoon cracked black pepper |
1 teaspoon kosher salt |
1 lemon, zested |
4 tablespoons dill mayonnaise, recipe follows |
2 (6 1/2-ounce) cans alaska skinless and boneless pink salmon, drained well |
2 tablespoons grapeseed oil |
hamburger buns |
1/2 cup mayonnaise |
1/2 lemon, juiced |
2 tablespoons freshly chopped dill leaves |
pinch cayenne pepper |
1/2 teaspoon salt |
1/2 teaspoon cracked black pepper |
Directions:
1. Preheat oven to 400 degrees F.
2. In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise. Add drained salmon and mix well. Form salmon mixture into 4 patties and set aside.
3. Heat 2 tablespoons of grapeseed oil in a large skillet over medium heat. Add the burgers and cook until browned on the bottom. Turn and brown other side. Place in oven for 3 to 4 minutes.
4. Serve on buns with Dill Mayonnaise.
5. Dill Mayonnaise:
6. Combine all the ingredients in a small bowl and set aside.
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